Pickled Veggies with Limu (seaweed)

Featured in the Honolulu Star-Advertiser on April 19, 2017.
Recipe compliments of KEY Project's Kipuka Café.



Pickled Veggies with Limu (seaweed)

  • 4 tablespoons Hawaiian salt
  • 3/4 gallon vinegar
  • 5 pounds round onions, cut in 1-inch slices
  • 2 carrots, peeled and cut in 1/2-inch coins
  • 1 red and 1 green bell pepper, sliced 1/2-inch by 1-inch pieces
  • 5 Hawaiian or habanero chili peppers
  • 1 handful limu (seaweed), cleaned


  1. In a one gallon container, fill with Hawaiian salt and vinegar.
  2. Put remaining ingredients in container and top off with hot (not boiling) water.
  3. Let sit overnight at room temperature; refrigerate.
  4. Shelf life is about one year.

Makes 1 gallon.

Approximate Nutrient Analysis per 1/8 cup (1 ounce serving) serving:
10 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 200 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g sugar, 0 g protein


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