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Pickled Dulse
Pickled Dulse is a modern British recipe for a classic seaweed pickle of dulse preserved in sweetened and spice vinegar. The full recipe is presented here and I hope you enjoy this classic British version of: Pickled Dulse.
prep time
20 minutes
cook time
10 minutes
Total Time:
30 minutes
Makes:
2 jars
Rating: 
Tags : Wild FoodVegetarian RecipesSpice RecipesBritish Recipes
This recipe preserves red dulse in a sweet pickle, meaning that it's ready to use by just shredding and including in a dish or using as a garnish.
Ingredients:
600g young red dulse fronds, cut into 3-5cm pieces, washed in cold fresh water 3 times and drained
600ml white wine vinegar
1/4 tsp mustard seeds
1/4 tsp black peppercorns
1/4 tsp coriander seeds
3 tbsp sugar
1/2 tbsp salt
Method:
Bring a pan of unsalted water to a boil, add the dulse and blanch for 30 seconds only. Immediately drain, refresh in cold water, drain and pat dry then set aside.
Combine the vinegar, mustard seeds, black peppercorns, coriander seeds, sugar and salt in a pan. Heat gently, stirring, until the sugar and salt dissolve then bring just to a boil, take off the heat and set aside to cool and infuse for 5 minutes.
Pack the washed and blanched dulse into two pickling jars. Pour over the vinegar mixture, ensuring there are no trapped air bubbles. Ensure all the seaweed is covered. Seal with vinegar-proof lids and set aside to mature for at least 2 weeks.
Once opened store in the refrigerator.
