-=> Quoting Bill Swisher to Jim Weller <=-

 JW> it was a very limited west coast rage.

 BS> Let's just say your inadvertent typo is unintentionally accurate.

My spell checker thought that sentence made sense!

Does your aversion to things that live in the water extend to
vegetables?

---------- Recipe via Meal-Master (tm) v8.06
 
      Title: Pickled Kelp
 Categories: Wild, Vegetables, Pickles
      Yield: 1 quart
 
      2 c  Kelp rings
  1 1/2 c  White vinegar
      1    Clove garlic, diced
  1 1/2 tb Pickling spice
      2 ts Turmeric
  1 1/2 c  White sugar
    1/2    Red onion, cut in crescents
 
  Make the brine. Mix vinegar, garlic, spices, and white sugar in a
  sauce pan. Set aside.
  
  Cut the kelp into foot-long sections. Peel each section with a
  potato peeler. Slice each peeled section into 1/4-inch rings.
  
  Add the kelp rings into the brine and set aside for 2 hours,
  stirring occasionally. After brining for 2 hours, boil contents
  for 5 minutes.
  
  Spoon kelp rings and juice into canning jars and process in hot
  water bath for 10 minutes.
  
  The pickles cure in three weeks, although we couldn't wait; after
  just a week in the jar they tasted darn good and brought back fine
  memories of a sunny long weekend at the beach. Note: check state and
  local regulations before harvesting seaweeds. In Washington it's
  only legal to harvest beached bull whip kelp; cutting a living kelp
  stipe is illegal.
  
  bull whip kelp: Nereocyctis luetkeana
  
  Jennifer Hahn in Pacific Feast: A Cook's Guide to West Coast
  Foraging and Cuisine
  
  From: Langdon Cook
 
-----


Cheers

Jim


... There are things labelled health food that ought to be against the law

___ Blue Wave/QWK v2.20