Description
These pickled whelks offer a fresh twist on a traditional British preparation, making them a unique yet accessible appetizer.
Ingredients
Units
Scale
Brine base
- 1/8 cup sea salt
- 2/3 cup (160 ml) water
- 1 cup (240 ml) white vinegar
- 1/4 cup (50 g) 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 (225 g) 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
- In a saucepan, combine the sea salt, water, white vinegar, and sugar to create the brine base. Bring the mixture to a boil, then remove from heat and allow it to cool completely.
- While the brine is cooling, prepare the whelks by slicing the meat into thin strips or slices.
- Once the brine has cooled, add the bay leaf, star anise, juniper berries, mustard seed, and whole peppercorns to the brine.
- Place the sliced whelks into a clean jar or container, then pour the cooled brine and spices over the whelks, ensuring they are fully submerged.
- Seal the jar and refrigerate for at least 24 hours to allow the flavors to develop before serving.
Notes
- Serve with thick slabs of country bread, sweet butter, and an assortment of crunchy crudités.
- They are also a wonderful addition to a tossed arugula salad.
- Whelks are a sustainable seafood choice, indigenous to the cold waters off the coast of Scotland.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Cuisine: British
Nutrition
- Serving Size: 1/4 lb
- Calories: 50
- Sugar: 5
- Sodium: 500
- Fat: 0
- Carbohydrates: 6
- Fiber: 0
- Protein: 4
- Cholesterol: 30