Title: Alaska sweet sea pickles
 Categories: Condiments, Holidays
      Yield: 1 Servings
 
      4 lb Bulb kelp
      1 c  Salt
      2 ga Water
    1/2 ts Alum
      2 qt Water
  3 1/2 c  Sugar
      1 pt White vinegar
    1/2 ts Oil of cloves
    1/2 ts Oil of cinnamon
 
  Cut kelp in 12 inch lengths and split bulbs.  Remove dark surface
  layer with a vegetable parer.  Soak 2 hours in brine solution
  prepared by dissolving 1 cup salt in 2 gallons water. Care must be
  taken to keep kelp covered with brine.  Remove kelp from brine and
  wash thoroughly with cold water.
  
  Cut kelp into 1 inch cubes and soak in alum solution (1/2 teaspoon
  alum to 2 quarts water) for 15 minutes. Drain and wash in cold water;
  drain again. Place in enamel kettle and cover with boiling water.
  Cook only until kelp can be pierced with a fork.  Drain.
  
  Combine sugar, vinegar and oils; boil 2 minutes; pour over cooked
  kelp. Let stand ovenight in an enamel kettle or crock. In the morning
  drain off syrup and reheat to boiling point. Pour back over kelp and
  allow to stand 24 hours.  The third morning, heat both kelp and syrup
  to boiling point. Pack in hot sterilized jars and seal while hot.
  
  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. Gather during June, July and August when the kelp is in
  its prime. Use only the ones rooted to the bottom.  The kelp is
  washed, peeled and used the same as green tomatoes or cucumbers for
  pickles and relishes.