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.

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.