Egg Wrack Capers is a modern British recipe for a classic method of preserving the reproductive bladders of egg wrack by turning them into pickles. The full recipe is presented here and I hope you enjoy this classic British version of: Egg Wrack Capers.
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These pickles are prepared from just the reproductive bladders of the spiral wrack seaweed (these are the gel-filled bladders found at the tips of the yellow-coloured fronds of the seaweed). Rather than being air-filled flotation devices, hey contain a gelatinous liquid which is part of the seaweed’s reproductive cycle. They make excellent eating being succulent and salty, like a marine olive that burst on the tongue with a pleasing pop. This pickle makes the most of them, whilst preserving them for several weeks
Ingredients:
200g egg wrack terminal bladders (the reproductive parts of the alga)
180ml cider vinegar
1 tbsp sugar
1 tsp salt
t1/2 tsp mixed peppercorns
1/2 tsp coriander seeds
A small sprig of wild fennel or a pinch of fennel seeds
1 small alexanders stem or a slice of garlic (optional)
Method:
Collect your egg wrack, when you get home, rinse it then cut the bladders from the tips of the fronds. Wash them thoroughly in seawater or fresh water to remove any sand or tiny critters.
Pack the washed bladders tightly into a clean, sterilized glass jar along with the peppercorns, coriander seeds, and fennel.
For the brine: In a small saucepan, combine the cider vinegar, sugar, and salt. Heat gently until the sugar and salt completely dissolve.
Pour the hot pickling brine over the seaweed bladders in the jar, ensuring they are fully submerged.
Seal the jar tightly the set aside to cool to room temperature label then set in your refrigerator.
Allow the egg wrack bladders to pickle for at least 24 to 48 hours before using them as a briny, savory garnish or snack.
