Pickled Bull Kelp
By: Sheri Wetherell
Published: Thursday, December 3, 2009 - 3:08am

Ingredients




Pickling brine for kelp:
2 cups white vinegar
2/3 cup water
1 cup granulated sugar
4 tablespoons pickling spices
Pickles:
1 long firm fresh bull kelp
1 large onion, thinly sliced
1 garlic clove, minced (1 clove per jar)
1 teaspoon lemon juice (1 tsp per jar)

Preparation

1 Cut off the hollow portion of the kelp (discarding the bulb) and wash it well in fresh water, making sure to remove any sand and detritus. 2 Cut it into 1/2-inch rings and rinse in fresh water again, draining it in a colander. 3 Combine the brine ingredients in a saucepan and bring to a boil. Let boil for one minute, then remove from heat. 4 Place the kelp rings into sterilized glass jars and add slices of onion, a minced clove of garlic, and 1 teaspoon of lemon juice per jar. 5 Add the hot brine to the jar(s) then refrigerate for at least 48 hours before serving.