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Ginger, Carrot & Chilli Dabberlocks Pickle
Crisp, sweet-sharp, quietly hot — and it keeps the seaweed’s snap.
Ginger pairs beautifully with dabberlocks, the carrot brings sweetness and texture, and the seaweed keeps its crispness right through the jar. The chilli flakes sit underneath it all with a subtle heat that lifts the ginger. This makes roughly three large gherkin-sized jars.
Ingredients
- 600g shredded fresh dabberlocks — about 6–7 whole mature blades
- 1 tsp sea salt
- 1 cup peeled, grated fresh ginger
- 1–2 tsp chilli flakes
- 1½ cups white wine vinegar
- 1½ cups water
- 1½ cups sugar
- 1½ cups small-diced carrot
Preparing the dabberlocks
Cut the blades into 30cm lengths, halve the widest wing sections, then slice finely across to make shreds around 10cm wide. New to this seaweed? Read Parts of the Dabberlocks first — it shows which parts to take and which to leave so the plant grows back.
Method
Put the ginger, chilli flakes, vinegar, water, sugar and salt in a large non-reactive pan and bring to the boil, stirring until the sugar and salt dissolve. Add the shredded seaweed, cook for 2 minutes, take off the heat, add the carrot and mix thoroughly.
Keeping it
For a fridge pickle that keeps two months or more: let it cool before jarring, refrigerate, and it is ready after 3 days. For a shelf-stable pickle: bring it back up to temperature, transfer the hot mixture into hot sterilised jars, seal, and process in a water bath.