Bullwhip Kelp Sweet Pickles — UAF Extension
Pickle canning recipe published by University of Alaska Fairbanks Cooperative Extension (United States).
Ingredients
Ingredients
- 6 to 8 pounds bullwhip kelp, cut into 1/2-inch chunks
- 3 1/2 cups white vinegar (5 percent)
- 4 1/2 cups white sugar
- 2 teaspoons celery seed
- 1 tablespoon whole allspice
- 2 tablespoons mustard seed
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
- Combine the vinegar, sugar, celery seed, allspice, and mustard seed in a large pot. Bring to a boil and keep hot.
- Pack the kelp chunks into hot pint jars, leaving 1/2-inch headspace. Pour hot brine over the kelp, maintaining 1/2-inch headspace.
- Remove air bubbles, readjust headspace if needed, wipe the jar rims, and apply prepared lids and rings.
- Processing: Process pint or smaller jars for 16 minutes in a boiling-water canner. Yield: about 4 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 16 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.