Pickled Bladderwrack is a modern British recipe for a classic seaweed pickle of bladderwrack preserved in sweetened and spice vinegar. The full recipe is presented here and I hope you enjoy this classic British version of: Pickled Bladderwrack.
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Just like the related Serrated Wrack, bladderwrack makes a really nice pickle. It's best to use young fronds where the bladders are really immature. I also like to prick all the bladders with pin to ensure the vinegar can penetrate. To use, just shred the pickled leaves and use as a garnish.
Ingredients:
600g young bladderwrack fronds, cut into 3-5cm lengths, washed in cold fresh water 3 times and drained
600ml white wine vinegar
1/4 tsp mustard seeds
1/4 tsp black peppercorns
1/4 tsp coriander seeds
3 tbsp sugar
1/2 tbsp salt
Method:
Combine the vinegar, mustard seeds, black peppercorns, coriander seeds, sugar and salt in a pan. Heat gently, stirring, until the sugar and salt dissolve then bring just to a boil, take off the heat and set aside to cool and infuse for 5 minutes.
Pack the washed bladderwrack into two pickling jars. Pour over the vinegar mixture, ensuring there are no trapped air bubbles. Ensure all the seaweed is covered. Seal with vinegar-proof lids and set aside to mature for at least 2 weeks.
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