The history behind Killer at the Cimarron Social Club
June 13, 2019
Recipes through the ages
Misery by Stockade Bay Pickled Bull Kelp
June 20, 2018
This recipes comes from my current work in progress set during a depression in 1896 on Orcas Island.
Pickled Bull Kelp
PICKLING BRINE FOR KELP 2 cups white vinegar 2⁄3 cup water 1 cup granulated sugar 4 tablespoons pickling spices PICKLES 1 long firm fresh bull kelp 1 large onion, thinly sliced 1 garlic clove, minced (1 clove per jar) 1 teaspoon lemon juice (1 tsp per jar)
DIRECTIONS 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.