12” length of bull kelp stipe
2/3 cup Water
2 cups White vinegar
1 cup Sugar
4 tbsp Pickling spice
4 bay leaves
1 small onion
4 garlic cloves
Lemon juice
EQUIPMENT (OPTIONAL)
INSTRUCTIONS:
Be sure you have clean, sterilized glass jars – lid and jar can be sterilized by boiling in hot water for a minute.
After harvesting, rinse bull kelp stipe in cold fresh water and rub off any debris or sand.
Cut stipe into ¼” rings
Cut onion into ¼” rings and cut rings in half
Combine kelp rings and onion in a bowl, sprinkle with salt and mix together to draw out liquid, add ice and mix again, keep in bowl while processing the rest of the steps (can leave this for as little or long as you wish, up to 3 hours, depending on how crispy you want the pickles – sometimes I skip this all together)
Combine your pickling brine- water, vinegar, sugar, and spices- in a pot and bring to a boil. Boil together for one minute.
Rinse salt soaked kelp and onions in freshwater and tightly pack them into the jar.
Pour hot pickling brine over the top of the kelp and onion rings and cover with a sterile lid.
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