Pickled Bull Kelp

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Ingredients

  • 2 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cups white vinegar
  • 0.67 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup water
  • 1 Measurement: Cup A cup is an American imperial measurement used to measure all your ingredients, from milk and water through to flour, fruit and vegetables. Search online for metric conversions. I know this Buy cups cup granulated sugar
  • 4 tablespoons pickling spices
  • 1 kelp
  • 1 large onions
  • 1 garlic cloves
  • 1 teaspoon lemon juice

Use imperial measurements

Method

How to make Pickled Bull Kelp

  • Go beach combing locally (hopefully you're in an area without lots of water pollution, as I wouldn't use kelp from a polluted area - check with local authorities to find out, first) and find a freshly-beached bull kelp, making sure it's firm and f
  • Cut off the hollow portion of the kelp (discarding the bulb) and wash it well in fresh water, making sure to remove any/all sand and detritus.
  • Cut it into 1/2-inch rings and rinse in fresh water again, draining it in a colander.
  • Combine the brine ingredients in a saucepan and bring to a boil. Let boil for one minute, then remove from heat.
  • Place the kelp rings into glass jars and add slices of onion, a minced clove of garlic, and 1 teaspoon of lemon juice per jar.
  • Add the hot brine to the jar(s) then refrigerate for at least 48 hours before serving.

(Courtesy of Food.com)