All along the Pacific coastline you can come across freshly beached bull kelp (aka “giant kelp”) on the sands at the ocean. During a trip to Alaska a few years back I tasted pickled bull kelp, and liked it so much I brought a jar home for my husband to try. It seems natural to glean fresh kelp on the beaches and use them for food, it makes me wonder why more people don’t do it. This simple method of preparing bull kelp pickles is based on one from “Cooking Alaskan” by Alaska Northwest Books, the recipe by C. Joe Murray, Jr. from Angoon, Alaska. The recipe makes 1 to 2 jars of pickled kelp – if your piece of kelp is very large, you might need to make a double or triple batch of the brine and add more onion, garlic, and lemon juice… it all depends on how much kelp you have and how many jars of pickles you want. :) The pickles can also be hot-packed for longer storage canning. Would also make great gifts!