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.
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.
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