Pickled Kelp

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Pickled Kelp

Pickled Kelp is a modern British recipe for a classic seaweed pickle of kelp preserved in sweetened and spice vinegar. The full recipe is presented here and I hope you enjoy this classic British version of: Pickled Kelp.

prep time

20 minutes

cook time

10 minutes

Total Time:

30 minutes

Makes:

2 jars

Rating:

Tags : Wild Food Vegetarian Recipes Spice Recipes British Recipes

This is a great way of preserving kelp. Morover, it can be used for the fronds (sliced into strips) and the stem (sliced into rounds), just discard the holdfast (root). You can use this method for just about any foraged wild kelp, such as Laminaria digitata (Oarweed) or Saccharina latissima (Sugar Kelp) or Alaria esculenta (Dabberlocks/Atlantic Wakame))

Ingredients:

600g kelp (eg Laminaria digitata (Oarweed) or Saccharina latissima (Sugar Kelp) or Alaria esculenta (Dabberlocks/Atlantic Wakame))) fronds and stems
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:

I like to pickle the stems and fronds separately, but you can mix then together if you wish. Slice the fonds into pices about 2cm x 5cm, slice the stems into rounds about 1cm thick. Wash thoroughly in a large bowl in three changes of fresh water. Drain in colander then pat dry.

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 kelp 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.

Once opened store in the refrigerator.