Pickled Bull Kelp Recipes
PICKLED BULL KELP
All along the Pacific coastline you can come across freshly beached bull kelp (aka "giant kelp") on the sands at the ocean. During a trip to Alaska a few years back I tasted pickled bull kelp, and liked it so much I brought a jar home for my husband to try. It seems natural to glean fresh kelp on the beaches and use them for food, it makes me wonder why more people don't do it. This simple method of preparing bull kelp pickles is based on one from "Cooking Alaskan" by Alaska Northwest Books, the recipe by C. Joe Murray, Jr. from Angoon, Alaska. The recipe makes 1 to 2 jars of pickled kelp - if your piece of kelp is very large, you might need to make a double or triple batch of the brine and add more onion, garlic, and lemon juice... it all depends on how much kelp you have and how many jars of pickles you want. :) The pickles can also be hot-packed for longer storage canning. Would also make great gifts!
Provided by Julesong
Categories Lunch/Snacks
Time 25m
Yield 1-2 jars pickles
Number Of Ingredients 8
Steps:
- Go beach combing locally (hopefully you're in an area without lots of water pollution, as I wouldn't use kelp from a polluted area - check with local authorities to find out, first) and find a freshly-beached bull kelp, making sure it's firm and fresh. Get 1 or 2 glass jars with lids and make sure they're well washed.
- Cut off the hollow portion of the kelp (discarding the bulb) and wash it well in fresh water, making sure to remove any/all sand and detritus.
- Cut it into 1/2-inch rings and rinse in fresh water again, draining it in a colander.
- Combine the brine ingredients in a saucepan and bring to a boil. Let boil for one minute, then remove from heat.
- Place the kelp rings into glass jars and add slices of onion, a minced clove of garlic, and 1 teaspoon of lemon juice per jar.
- Add the hot brine to the jar(s) then refrigerate for at least 48 hours before serving.
Nutrition Facts : Calories 943.1, Fat 0.1, Sodium 32.1, Carbohydrate 221, Fiber 2.2, Sugar 208.3, Protein 1.6
PICKLE MEAT AKA PICKLED PORK
New Orleans original red beans and rice meat ingredient. I can't eat beans with out it! Sometimes I totally leave out the sausage and put in extra pickle meat! Cook time includes refrigeration time.
Provided by Malriah
Categories Stew
Time P3DT10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine everything except pork butt in a sauce pan and boil for 5 minutes.
- Allow to cool.
- While seasoning is cooling, cut pork butt into 2 inch pieces.
- Combine pork butt and seasoning mixture in a container with a tight fitting cover.
- Stir to remove bubbles.
- Cover and refrigerate for 3 days.
- Use when making red beans and rice (just throw a cup or two in with the beans while they cook).
Nutrition Facts : Calories 632.3, Fat 40.6, SaturatedFat 12.6, Cholesterol 149.7, Sodium 2085.8, Carbohydrate 8.2, Fiber 1.9, Sugar 2, Protein 46.4
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