Down at the bar, for some reason the subject of old-time food came up. Somebody mentioned kelp pickles. A guy's eyes lit up: "My mom used to make the best kelp pickles!"
Caught a big bullwhip kelp (= caught on the hook, dragged in, grumbling). Decided, "Screw it, I'm making kelp pickles."
|Chop into bite-size pieces, including the bulb. Pour boiling water over it (turns bright green!), let set 10 minutes. This kills the enzymes so the kelp won't go slimey.|
|Heat to simmer, pour over kelp pieces.|
Photo credit: Roberta Gregory (whom I'm teaching layered color in GIMP while I'm writing a pickle blog; I am such a techno-hick).