Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pickled Whelks: Sea Snails


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Alisha Lumea and Polly Legendre

Description

That’s right: sea snails. The gastropods are making a culinary comeback and this pickling recipe is a great introduction to the unusual ingredient.


Ingredients

Scale

Brine base

  • 1/8 cup sea salt
  • 2/3 cup water
  • 1 cup white vinegar
  • 1/4 cup sugar

Pickling spices

  • 1 bay leaf
  • 1/2 star anise
  • 2 juniper berries
  • 1 pinch mustard seed
  • 1 tsp whole peppercorns

Pickles

  • 1/2 lb whelks, removed from their shells (don’t worry, they can be purchased this way)
  • 1 small red onion
  • 1 lemon
  • 1 large sprig of fresh dill
  • 2 large sprigs of flat leaf parsley (optional)

Instructions

  1. Prepare the brine base by combining the sea salt, water, vinegar and salt in a saucepan. Bring to a boil then set aside to cool.
  2. Prepare the whelks by slicing the meat into thin strips or slices. Place the whelk meat in a saucepan and cover with water. Bring to a boil over high heat. As soon as the water comes to a boil, remove the whelk meat and cool under cold running water. Set aside.
  3. Slice the red onion and the lemon (with the rind intact) into thin rounds. In a glass jar, gently layer the spices, whelk, lemon, onions and herbs until the jar is full. Pour the cooled pickling brine into the jar until all the ingredients are fully covered. Close the jar and refrigerate for at least 24 hours. Whelks prepared this way can be kept refrigerated for up to a week.
  • Category: Appetizer
Scroll To Top