Pickled Neptunes Necklace

Seaweed is high in protein, and contains Vitamin B12, iodine and omega-3 fatty acids. While they can be harvested all year, they're usually at the height of growth in spring and summer. When harvesting Neptune's necklace from rock platforms, I use a small pair of scissors to cut the seaweed a ball or two up from the root. The important thing is to only take small amounts from each colony and be sure to leave the roots of the seaweed intact so it can keep producing.

You can swap out Neptunes necklace for the same quantity of Golden kelp.

Before foraging for seaweed, it’s important to familiarise yourself with the laws in your area. Your local Department of Fisheries website is an excellent resource which will outline your state’s or area’s specific regulations. Some states allow only beach-cast seaweed to be collected, whereas others allow a small amount above the low-tide mark to be taken – but never in marine parks.

Prep: 45 minutes

Storage: Last up to 1 year in sealed jars in a cool dry place away from sunlight or up to 4 weeks opened in the fridge

Makes: 4 x 250ml jars

Ingredients:

1kg of Neptune's Necklace

2 cups white wine vinegar

1 cup fine castor sugar

2 cups water

1 slice of fresh ginger

1 tsp of coriander seeds

1 tsp of wild peppercorn berries

1 tsp of mustard seeds

Method

Sterilizing jars : You will need to sterilize your jars first by washing well with soapy water, placing in a cold oven and heating to 110’C. When the oven reaches 110 leave the jars to heat for 10minutes or until completely dry.

• 1.Sterilize four 250ml or two 500ml pickling jars, (see box at left).

2.Thoroughly rinse your Neptune's necklace in fresh water to remove any sand or minute stowaways. Set them aside in a bowl.

3.Place your sliced ginger and pickling spice in each jar then pack in the seaweed.

4.Combine the vinegar, sugar and water in a saucepan over low heat. Stir until the sugar dissolves then increase the heat and bring to the boil. Once boiling remove from the heat.

5.Fill each jar with the hot vinegar liquid, completely covering the seaweed. Let them stand for a few minutes. The liquid should rest 1-2cm from the rim and fully cover the seaweed. You may want to top up the liquid if need be. Your Neptune's necklace should have turned a brighter green by this stage.

6.To make sure your jars are well sealed, turn upside down while still warm for a few minutes.

7.Use pickled Neptune's necklace as you would any other pickle. Serve with cheese, roast veggies or as we do with an Asian style roast sesame dressing. YUM!