Pickled bullwhip kelp.

That looks great. Lord knows I like the weird stuff. I will try that. I might have to add a fround into it too.
Here is another one that my daughter and I tried the other day. Wok fried purple shore crabs. you know the little ones you find under the rocks. I took some home and gave them a rinse and dusted with corn starch and tossed them in to a hot wok with garlic. If you like soft shell crabs you might like this. More of a novelty then a meal though. They tasted great, shell and all. Good crunch. When my 4 year old poped one into her mouth I knew she was her daddys girl.

How big or I should say, how small were these particular shore crabs?  At low tide at night you can really load up on those and alot of them can be as much as 2" or more across there backs.  I'm betting you were just gathering the 1/2" or so sized ones, eh?  I'm up for a taste.

You have any pics?

Yea I was only using the small ones not bigger then an inch. I would try a bigger one though. I think the shell might be to hard though.

I tried the bull kelp pickle and I have to say, they stink. I will leave them sit for a couple days to  see what transpires. But first whiff they smell like some one spit on a hot griddle. They do turn a pretty color though, and they are slimey little buggers.

I tried the bull kelp pickle and I have to say, they stink. I will leave them sit for a couple days to  see what transpires. But first whiff they smell like some one spit on a hot griddle. They do turn a pretty color though, and they are slimey little buggers.

LOL, well the stuff doesn't smell that great before it's pickled.....
I'll stick to my pickled Garlic cloves.

Are you pickling them in slices, or in longer pieces?

My wife makes normal pickles and lets them ferment for about 1-2 months before sealing the jars.  I would imagine you could up the dill, and pickling spices and allow  longer fermentation. 

How about popping in some Jalapeños, or Habanero's to kick them up a notch?     

Here's a recipe for bread and butter bullwhip pickles (yuk!) but I would imagine if you follow the process with dill ingredients, you may have better results?  I'm just guessing here.
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Kelp Pickles (Bread & Butter)

5 quarts bull kelp
2 cups onions, sliced thin
1 green pepper, sliced thin (optional)
5 cups vinegar
5 cups sugar
1 1/2 teaspoons turmeric
1 teaspoon ground cloves
1 teaspoon celery seeds
2 teaspoons mustard seeds
   Kelp Collection: Good in May – June, although you may find good plants year round. Avoid plants with white splotches – they’re past their prime. Do not collect floating kelp. Do not peel or soak the kelp.

Combine vinegar, sugar, turmeric, ground cloves, celery seeds and mustard seeds. Add kelp, onions, and pepper and bring to the boiling point.

Pack into sterilized jars and process 10 min. in boiling water bath. Or process in pressure canner by bringing up to 15 pounds pressure, turn off heat, and let sit until pressure drops. Be sure to follow complete instructions for your canner.

Makes 8 pints. Best if left to stand at least 30 days.

(Submitted by Mim McConnell, Sitka, Alaska)
http://www.tongass.com/Recipes/pickles.htm

Yea I saw that recipe after  I made the ones I have. If says to not peel, but  I did, it says not to soak, I did. If you don't peel then you have a lot of little rocks embeded in the thing. I will need to try it again.