| 1 | Cut kelp in 12 inch lengths and split bulbs. |
| 2 | Remove dark surface layer with a vegetable parer. |
| 3 | Soak 2 hours in brine solution prepared by dissolving 1 cup salt in 2 gallons water. |
| 4 | Care must be taken to keep kelp covered with brine. |
| 5 | Remove kelp from brine and wash thoroughly with cold water. |
| 6 | Cut kelp into 1 inch cubes and soak in alum solution (?teaspoon alum to 2 quarts water) for 15 minutes. |
| 7 | Drain and wash in cold water; drain again. |
| 8 | Place in enamel kettle and cover with boiling water. |
| 9 | Cook only until kelp can be pierced with a fork. |
| 10 | Drain. |
| 11 | Combine sugar, vinegar and oils; boil 2 minutes; pour over cooked kelp. |
| 12 | Let stand ovenight in an enamel kettle or crock. |
| 13 | In the morning drain off syrup and reheat to boiling point. |
| 14 | Pour back over kelp and allow to stand 24 hours. |
| 15 | The third morning, heat both kelp and syrup to boiling point. |
| 16 | Pack in hot sterilized jars and seal while hot. |
| 17 | Note: the giant kelp is easily recognized by the floating bulb attached to a long, hollow stem rooted to the bottom of a shallow bay or channel. |
| 18 | Gather during june, july and august when the kelp is in its prime. |
| 19 | Use only the ones rooted to the bottom. |
| 20 | The kelp is washed, peeled and used the same as green tomatoes or cucumbers for pickles and relishes |
