[ UConn × NOAA ]
Bull Kelp Pickles
Crisp brined stipe rings — a quick refrigerator pickle ready in 48 hours.
- Time
- 20 min + 48 hr brine
- Source
- UConn Seaweed Hub — Cooking with US Farmed Seaweeds
[ Ingredients ]
- ·1 bull kelp stipe, peeled and sliced into 1/4-inch rings\n- 1 cup distilled white vinegar\n- 1 cup water\n- 2 tbsp kosher salt\n- 2 tbsp sugar\n- 1 tbsp pickling spice\n- 2 cloves garlic, smashed\n- 1 bay leaf
[ Method ]
- 01
Pack rings into a clean pint jar with garlic and bay.\n2. Bring vinegar, water, salt, sugar, and pickling spice to a boil; stir to dissolve.\n3. Pour brine over rings to cover. Cool to room temp.\n4. Lid, refrigerate 48 hours before eating. Keeps 3 weeks.
bull-kelpuconnpickleside