Pickled Channelled Wrack - Lofoten Seaweed

Recipe

Pickled Channelled Wrack

  • Pickles
  • Sides
  • Snacks
  • Vegan
  • Vegetarian
Prep 4 hours Cook 15 min Serves Serves 12

Pickling is one of the oldest ways to preserve food, and channelled wrack takes to it better than any of our other seaweeds, as it holds its crunch beautifully in the brine, giving you something closer to a pickled caper or quick-pickled vegetable than anything you might expect from seaweed. The sharp white vinegar and sugar balance out its natural brininess, giving you something tangy, a little sweet, and with just a hint of the sea. Keep a jar in the fridge and you'll find yourself reaching for it more than you expect, scattered over fish, stirred through a grain bowl, or used anywhere you'd reach for capers or pickled onions.

Instructions

  1. Bring a large pan of water to the boil.
  2. Add the channelled wrack and cook for around 12 minutes, or until tender.
  3. Drain and immediately transfer the seaweed to a bowl of cold water to stop the cooking.
  4. Meanwhile, add the 400 ml water, sugar and vinegar to a saucepan. Bring to the boil, stirring until the sugar has completely dissolved.
  5. If you'd like to add extra flavour, place your chosen herbs or spices (such as dill, peppercorns, mustard seeds, or a bay leaf) into the bottom of a clean, sterilised glass jar.
  6. Place the cooked channelled wrack into the jar, on top of the spices.
  7. Carefully pour the hot pickling liquid over the seaweed until fully covered.
  8. Leave to cool before sealing the jar and storing it in the fridge.
  9. The pickled channelled wrack is ready to enjoy after a few hours, but the flavour develops even further if left overnight.
  10. Enjoy with smoked fish, seafood, salads, sandwiches, cheese boards or alongside other Nordic-inspired dishes.

Products used in this recipe