Pickled Bull Kelp

Ingredients

2/3 cup water

1 large onion, thinly sliced

1 garlic clove, minced (1 clove per jar)

1 teaspoon lemon juice (1 tsp per jar)

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.

Cut it into 1/2-inch rings and rinse in fresh water again, draining it in a colander.

Combine the brine ingredients in a saucepan and bring to a boil. Let boil for one minute, then remove from heat.

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.

Add the hot brine to the jar(s) then refrigerate for at least 48 hours before serving.

8.0 servings

Thursday, December 3, 2009 - 3:08am