PICKLED BULL KELP

24 inches bull kelp stipe, 1 – 2 inch diameter

1 cup apple cider vinegar

2 cups water

2 tablespoon yellow mustard seeds

2 tablespoons coriander seeds

1 tablespoon black mustard seeds

4 bay leaves

1/4 cup sugar

Peel the kelp and cut into thin rings.

Bring all the rest of the ingredients to a boil. Add the kelp and bring back to a simmer. Cook for about 10 minutes. Allow the kelp to cool in the cooking liquid.

Will keep in the refrigerator for up to 2 weeks.

Adapted by Burk from Sooke Harbour House

RETURN TO THE RECIPES LIST