Beach Asparagus Pickles (Bread & Butter)
5 quarts fresh beach asparagus
2 cups onions, sliced thin
1 green pepper, sliced thin (optional)
5 cups vinegar
5 cups sugar
1 1/2 teaspoons turmeric
1 teaspoon ground cloves
1 teaspoon celery seeds
2 teaspoons mustard seeds |
Pick over beach asparagus. Rinse lightly if needed. Do not soak.
Combine vinegar, sugar, turmeric, ground cloves, celery seeds and mustard seeds. Add beach asparagus, onions, and pepper and bring to the boiling point.
Pack into sterilized jars and process 10 min. in boiling water bath. Or process in pressure canner by bringing up to 15 pounds pressure, turn off heat, and let sit until pressure drops. Be sure to follow complete instructions for your canner.
Makes 8 pints. Best if left to stand at least 30 days.
(Submitted by Mim McConnell, Sitka, Alaska) |
Kelp Pickles (Bread & Butter)
5 quarts bull kelp
2 cups onions, sliced thin
1 green pepper, sliced thin (optional)
5 cups vinegar
5 cups sugar
1 1/2 teaspoons turmeric
1 teaspoon ground cloves
1 teaspoon celery seeds
2 teaspoons mustard seeds |
Kelp Collection: Good in May – June, although you may find good plants year round. Avoid plants with white splotches – they’re past their prime. Do not collect floating kelp. That which is floating around is an undetermined age and quality and so you probably wouldn't want to eat it. The easiest time to harvest the kelp is at mid to low tide when more of the tubes are floating on the surface of the water and therefore easier to cut. Do not peel or soak the kelp.
Combine vinegar, sugar, turmeric, ground cloves, celery seeds and mustard seeds. Add kelp, onions, and pepper and bring to the boiling point.
Pack into sterilized jars and process 10 min. in boiling water bath. Or process in pressure canner by bringing up to 15 pounds pressure, turn off heat, and let sit until pressure drops. Be sure to follow complete instructions for your canner.
Makes 8 pints. Best if left to stand at least 30 days.
(Submitted by Mim McConnell, Sitka, Alaska) |
