These aren’t your grandpa’s bread and butter pickles. That’s because they’re crafted from kelp, not cukes! The wild seaweed is hand-harvested on the coasts of Alaska. and is a highly sustainable and eco-friendly superfood—containing calcium, iodine, vitamins, and minerals, in quantities rarely seen outside of supplement form. But these legit taste like pickles, not sushi, since the stalks are brined in a classic mix of vinegar, sugar, onion, celery seed, and turmeric. This is an offer you plant refuse. 

Tip of the Tongue:

Think of everything you’d use a bread-and-butter pickle for, and then swap in kelp. Burger topper? Check. Potato salad mix-in? Check. Deep-fried snacker paired with creamy ranch dressing? Check, check, check!