Pickling is one of the oldest ways to preserve food, and channelled wrack takes to it better than any of our other seaweeds, holding its crunch beautifully in the brine. This festive version adds strips of orange or clementine peel, fresh ginger, cardamom, and pink peppercorns to the pickling liquid, giving it a bright, warming flavour that suits the season. The tangy, lightly sweet seaweed cuts through rich food, so it works well on a Christmas cheese board, alongside smoked fish and cold cuts, or spooned over leftover roast meats. Keep a jar in the fridge over the holidays and you will find yourself reaching for it more than you expect.
Instructions
- Bring a large pan of water to the boil.
- Add the channelled wrack and cook for around 20-30 minutes, or until tender.
- Drain and immediately transfer the seaweed to a bowl of cold water to stop the cooking.
- Meanwhile, add the 200 ml water, sugar and vinegar to a saucepan. Bring to the boil, stirring until the sugar has completely dissolved.
- Place the spices into the bottom of a clean, sterilised glass jar.
- Place the cooked channelled wrack into the jar, on top of the spices.
- Carefully pour the hot pickling liquid over the seaweed until fully covered.
- Leave to cool before sealing the jar and storing it in the fridge.
- The pickled channelled wrack is ready to enjoy after a few hours, but the flavour develops even further if left overnight.
- Enjoy with smoked fish, seafood, salads, sandwiches, cheese boards or alongside other Nordic-inspired dishes.
Products used in this recipe
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Channelled Wrack
Normaler Preis Von €8,95Normaler Preis
