Bullwhip Kelp Dill Pickles — UAF Extension
Pickle canning recipe published by University of Alaska Fairbanks Cooperative Extension (United States).
Ingredients
Ingredients
- 4 to 6 pounds bullwhip kelp, cut into rings or strips
- 3 cups white vinegar (5 percent)
- 3 cups water
- 6 tablespoons canning and pickling salt
- 1/4 to 1/3 cup fresh or dried dill, divided
- 1/4 to 1/3 cup mustard seed, divided
- 4 cloves fresh garlic, chopped, or 1/4 to 1/3 cup dried garlic, divided
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
Directions
Canning method
- Prepare the brine by mixing the vinegar, water, and salt in a large pot. Bring to a boil and keep hot.
- In the bottom of each hot pint jar, add 1 to 2 teaspoons each of dill, garlic, and mustard seed. Pack kelp slices or rings into the jar. When half full, add more dill, then finish packing tightly, leaving 1/2-inch headspace.
- Pour hot brine over the kelp, leaving 1/2-inch headspace. Remove air bubbles, readjust headspace if needed, wipe the rim, and apply the lid and ring.
- Processing: Process pint or smaller jars for 11 minutes in a boiling-water canner. Yield: about 6 pints.
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Recipe Notes
Source: University of Alaska Fairbanks Cooperative Extension
Safety status: Tested Extension recipe. Follow the formulation, jar size, headspace, and boiling-water method exactly.
Altitude: Base processing time below 1,000 feet is 11 minutes. UAF Canning Overview directs adding 2 minutes for each 1,000 feet of altitude when the base time is 20 minutes or less.
Verification: Ingredients, method, 1/2 inch headspace, pint or smaller jars, yield, base time, and linked UAF altitude rule verified September 19, 2026.