Use fresh young bull whip kelp, cut into 3/8” rings, or use 10 sheets of dried seaweed. Lay kelp on top of dried pepper, garlic, and laurel leaf in mason jar, layer of calamari on top, layer of kelp, layer of calamari till jar is filled. Bay leaves on top.

Pour boiling salted water over the bay leaves, kelp and calamari, steep five minutes, drain. The boiled water will turn the calamari from tough to tender. Pour boiled water in measuring cup to establish how much pickling juice you need. I measured four cups.

Make pickling juice. Boil spices in vinegar, stir and drizzle over kelp and calamari in quart mason jars. Seal with screwtops, leave 1” head space. Keep calamari submerged with smaller lid and ring inside large lid, pressing down.

Immerse mason jars in 196F degree waterbath, sterilize 15 minutes, cool upside down on towel. Age a day in pantry to let flavors mingle. Serve as a side with rice, pasta, salads, cooked vegetables. Once jar has been opened, keep in fridge.