Quick Seaweed Cucumber Pickles
2 or 3 whole pieces Bull Kelp or Wakame Seaweed
(about 5 grams)
2 medium cucumbers
2 teaspoon’s sea salt
½ cup apple cider vinegar
1/4 cup honey or maple syrup or demerara sugar (or white sugar)
1 tablespoon dry mustard
1 tablespoon fresh dill chopped
Two or three whole pieces of Bull Kelp or Wakame Seaweed .
Cut into long thin strips with scissors or sharp knife.
Cover with water for 10 minutes (overnight is fine).
Take out of water and rinse until no longer slimy. Wring out with hands then pat dry with clean towel. Save mineral rich water for soups or fruit or veggie smoothie.
Cut cucumbers into paper thin slice rings. Toss along with sea salt in a bowl and let stand 15 minutes. Rinse cucumbers in cold water then drain and dry out with clean towel.
Mix all liquid ingredients well. Stir in seaweed and cucumber with mixed liquid and let stand 5 to 10 minutes before serving.
3 to 4 servings. Enjoy!