3 quarts bull kelp stipe sliced into 1/4" to 1/2" thick "O's"
2 large onions chopped or sliced
1/4 cup canning salt
1 pint vinegar 5% acidity
1 cup sugar
1 teaspoon celery seeds
1 teaspoon mustard seeds
1 teaspoon ground ginger
1 teaspoon peppercorns
1 teaspoon cloves
1 teaspoon anise
1 teaspoon turmeric
1/2 teaspoon cinnamon
1 clove crushed garlic per jar
1 teaspoon lemon juice per jar
EQUIPMENT (OPTIONAL)
INSTRUCTIONS:
Combine kelp and onion in a large bowl.
Sprinkle with canning salt, stir the salt through the kelp and onion. Let stand for one hour. Rinse well with fresh water.
Get your big pot of water for processing going so that it will be at a boil when your jars are packed.
Put new, clean jar lids in the little pot, and start bringing them up to a simmer when you start boiling the kelp.
Measure the sugar and spices, stirring the spices into the sugar to prevent any clumping.
Combine sugar and spices with vinegar in a large pot and bring to a boil to make the syrup.
Add the rinsed, drained kelp and onions to the hot syrup and bring to a boil again.
When you first add the kelp to the syrup it will turn bright green!
Pack the kelp and onions into a clean, hot jar. Use the back of a spoon to press the kelp in.
Ladle in syrup to within 1/2 inch of the top. If the kelp is packed loosely then you will run out of syrup before all of the jars are filled, so pack 'em in.
Wipe the rim, and put the lid and ring on, and proceed to the next jar.
Process the jars in a boiling water bath for 10 minutes.
Remove the jars from the bath, set upright about one inch apart on a folded towel away from drafts to cool.
Check that all of the jars sealed. If any didn't seal then put them in the refrigerator and eat the pickles within a few weeks.
Label the jars with contents and date.
The kelp pickles can be eaten right away, but the flavor is better after a week or so.
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