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Cover story

Recipe: Horn Tootin' Kelp Pickles

Cut bull whip kelp stipe ("stipe" is the correct name for the sea algae's stalk) into 1-foot sections.

Peel off skin with potato peeler.

Cut stipe into 1/8-inch-wide o-rings

Place 6 cups of kelp o-rings in a large cook pot.

Add :

3 cups white vinegar

2 garlic cloves (diced)

3 tablespoons pickling spice

4 teaspoons turmeric

3 cups sugar

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1 red onion (cut in crescents)

Simmer all ingredients 45 minutes. Serve warm or chilled.

Pickle canning note: If you plan to preserve pickles by canning, cut the kelp stipe o-rings wider — 1/4-inch thick is good. Soak in large pot in brine 2 hours, stirring several times. Heat and bring to boil 5 min. Place pickles and juice in sterilized jars and steam seal.

— Jennifer Hahn