Recipe: Horn Tootin' Kelp Pickles
Cut bull whip kelp stipe ("stipe" is the correct name for the sea algae's stalk) into 1-foot sections.
Peel off skin with potato peeler.
Cut stipe into 1/8-inch-wide o-rings
Place 6 cups of kelp o-rings in a large cook pot.
3 cups white vinegar
2 garlic cloves (diced)
3 tablespoons pickling spice
4 teaspoons turmeric
3 cups sugar
Simmer all ingredients 45 minutes. Serve warm or chilled.
Pickle canning note: If you plan to preserve pickles by canning, cut the kelp stipe o-rings wider — 1/4-inch thick is good. Soak in large pot in brine 2 hours, stirring several times. Heat and bring to boil 5 min. Place pickles and juice in sterilized jars and steam seal.
— Jennifer Hahn