Pickled Sriracha Kelp Stipes
Kelp Stipes are the long tubular part of the kelp frond that attach the blade to the holdfast. They’re crunchy and taste kind of like pickles. When you add a little Sriracha kick, they taste amazing. This recipe is adapted from Monterey Bay Seaweeds, they use Bull Kelp, but I substitute with Sugar Kelp Stipes. These are great on burgers, sandwiches, and even better in a Bloody Mary.
Ingredients
3 quarts Sugar Kelp Stipes cut into 4”-5” lengths
1/4 cup canning salt
1 pint vinegar 5% acidity
1 cup sugar
1 teaspoon Sriracha powder
1 teaspoon celery seeds
1 teaspoon mustard seeds
1 teaspoon ground ginger
1 teaspoon peppercorns
1 teaspoon turmeric
1/2 teaspoon cinnamon
Preparation
Combine Kelp Stipes in a large bowl. Sprinkle with canning salt, stir the salt through the kelp. Let stand for one hour. Rinse well with fresh water.
Get your big pot of water for processing going so that it will be at a boil when your jars are packed. Put new, clean jar lids in the little pot, and start bringing them up to a simmer when you start boiling the kelp.
Measure the sugar and spices, stirring the spices into the sugar to prevent any clumping. Combine sugar and spices with vinegar in a large pot and bring to a boil to make the syrup.
Add the rinsed, drained kelp stipes to the hot syrup and bring to a boil again.
When you first add the kelp stipes to the syrup it will turn bright green!
Pack the kelp stipes into a clean, hot jar. Use the back of a spoon to press the kelp in. Ladle in syrup to within 1/2 inch of the top. If the kelp is packed loosely then you will run out of syrup before all of the jars are filled, so pack 'em in.
Wipe the rim, put the lid and ring on, and proceed to the next jar.
Process the jars in a boiling water bath for 10 minutes. Remove the jars from the bath, set upright about one inch apart on a folded towel away from drafts to cool.
Check that all of the jars sealed. If any didn't seal then put them in the refrigerator and eat the pickles within a few weeks.
Label the jars with contents and date.
The Sriracha Kelp Stipes can be eaten right away, but the spicy-savory flavor is better after a week or so.