California Farm Pickled Seaweed Kelp with Calamari
Our seaweed kelp beds on the coast have recovered from sea lion invasions, our university has planted bull whip kelp for ten years. Seaweed tastes great pickled, and gives a special taste to pickled calamari, eggplant, and fish. Here is my kelp and calamari pickle recipe. I have posted a fresh kelp and a dried kelp version, called Nori, knowing fresh kelp is hard to find.
California Farm Pickled Seaweed Kelp with Calamari
Our seaweed kelp beds on the coast have recovered from sea lion invasions, our university has planted bull whip kelp for ten years. Seaweed tastes great pickled, and gives a special taste to pickled calamari, eggplant, and fish. Here is my kelp and calamari pickle recipe. I have posted a fresh kelp and a dried kelp version, called Nori, knowing fresh kelp is hard to find.
Cooking Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
Linked Recipes
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Top Search in
Similar Recipes
-
California Farm Gari Pickled Sushi Ginger California Farm Gari Pickled Sushi Ginger
If you see beautiful fresh young ginger root at your farmers market or produce section, here in California around September, one with pink tips, buy it to make the delicious sweet pickled thin ginger slices that are served with sushi as a side dish. You can also use the knobs of mature ginger root. Do not use the woody ginger parts of mature ginger. This sweet and spicy pickled shaved ginger is called gari.
-
California Farm Deep Fried Calamari California Farm Deep Fried Calamari
You can buy a four pound whole octopus, tenderize it and deep fry it into calimari. You dont have to beat it with a mallet to tenderize it, follow this recipe. A four day feast, Eating half a pound of calamari a day prepared different ways.I have posted proven, tested calamari recipes before, but never a tempura deep fried recipe. Here it is. If you buy a whole octopus, I recommend a deep fried dinner, stuffed dinner, sauteed dinner, pickled dinner and calamari salad.Serve with icecold white wine.#CA2025 -
California Farm Pickled Cauliflower Rosettes California Farm Pickled Cauliflower Rosettes
These sweet and sour pickled cauliflower rosettes are paired with green pickled cucumbers and orange carrots to make cold lunches special. The red pepper, the fresh garlic cloves, the ginger slices and the turmeric slices and the bay leaves take a few days to impart their flavors on the cauliflower.#GlobalApron -
California Farm Quick Pickled Curtido Cole Slaw California Farm Quick Pickled Curtido Cole Slaw
Invented in El Salvador, a quick refreshing pickled salad, like cole slaw. Pickled in an hour to a day, fresh for a week in the fridge. -
California Farm Calamari Tapas California Farm Calamari Tapas
We get our calamari frozen here, and like to make tapas with them, which is a bit tricky because they cannot be too wet or soggy when served spanish style, so we use two hot skillets instead of one, and transfer the rings and tentacles from the wet one to the dry one. -
California Farm Sauteed Calamari Lunch California Farm Sauteed Calamari Lunch
Sautee the calamari and garlic, boil the fettucini, add the fresh mild long italian red pepper, basil and parsley, a fifteen minute summer lunch best enjoyed outside in the shade on a hot day, with a cold beer or white wine. -
California Farm Pickled Fish Rolls California Farm Pickled Fish Rolls
Rolling a thin fresh fish filet around a pickle spear, secured with a toothpick, preserved in spiced vinegar, cured in the jar, ready for a delicious lunch with home baked bread after pickling. Improperly Fermented fish is a source of botulism in Alaska. Here is the safe method: keep in fridge, use in less than two weeks. -
California Farm Pickled Turnip Sticks California Farm Pickled Turnip Sticks
When the turnips are ripe and juicy, we cut them to french fry size and sweet sour pickle them as snacks for the winter. Together with pickled cucumbers, carrots, boiler onions, green beans, babycorns, they make a great holiday party platter for guests, if they havent been snacked already.#GlobalApron -
California Farm Pickled Eggplant California Farm Pickled Eggplant
This is my version of cookpad member Ulrikes’ pickled sour fish rolls made from japanese eggplant instead of fish filets. She calls them rollmops, I love the word. I am using Taiwanese lavender eggplants from the city of Ping Tung, they grow well here.I made two jars, one is following her recipe, the other uses the sweet and sour recipe I have been using for pickled trout and pollock. After a few days of pickling, both japanese and taiwanese eggplant slices are delicious, but softer than fish, so I will make another batch with a thicker egg plant slice. Stays fresh up to 2 weeks in the fridge.Pick young eggplants with soft skin when they are 1/3 the size of fully grown eggplants. We harvest weekly from July to September. -
California Farm Pickled Mild Red Peppers California Farm Pickled Mild Red Peppers
These are Italian red peppers, also called Carmen peppers, or “bullshorn” peppers. They are as long as my hand, look like a bulls horn. Mild peppers, kids love to snack on them fresh or pickled. Great on salads and in soups. Stays crunchy till next harvest when pickled. -
California Farm Pickled Cucumber Spears California Farm Pickled Cucumber Spears
Pickling fresh English or California Cucumbers keeps them firm and tasty all year in jars with this mild sweet and sour pickling recipe, a family heirloom. -
California Farm No Peel Pickled Eggs California Farm No Peel Pickled Eggs
Our chickens are laying lots of eggs this time of year, but in another month, they stop laying till days get longer again. We coat their egg shells with soy bean oil so they stay fresh one more month, but then have to wait for eggs till hens start laying again.You dont have to wait. You can pickle eggs in the shell without peeling. See recipe below.Pickled eggs bridge the eggless winter period and are great in winter salads. They stay fresh for two months. The red beet colored eggs brighten salads, the yellow eggs spice up curries, the brown soy sauce eggs complement asian dishes.#GlobalApron
More Recipes
Comments