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  • Shawn Hanson

Pickled Bull Kelp

Updated: Dec 6, 2023

Posted by Shawn Hanson | Jul 19, 2021 | Recipes, Slow Food

Here is an interesting take on the traditional pickled veggies. A great way to mix the love of the ocean with your home kitchen.

RECIPE Bull kelp must be picked fresh from the ocean (not washed ashore). Cut on the bull kelp into slices and soak in warm water for a few hours to leach out the saltwater from the seaweed. Pack into jars and add a tsp of pickling salt and a tablespoon of pickling spice to each jar*. Instructions Preheat your oven to 400 Fahrenheit. Fill the jars 1/2 full with white vinegar and top up with water. Process in a big canning pot and bring the water to a boil. Keep it simmering for about 20 mins – this cooks the seaweed and turns it into a bright green color. Put sterile lids on and wait for the lids to “pop” (to ensure they seal). Store for a couple weeks before eating. Refrigerate once opened. *Pickling spice recipe:

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