Quick Pickled Sea Capers & Simple Dashi: Easy Coastal Foraging Recipes

Zoë Hughes
Aug 15
3 min read

Discover two of the easiest and most flavour-packed recipes from the shoreline – quick pickled sea capers and a simple dashi broth. Perfect for foragers, wild food lovers, and anyone who wants to bring the taste of the sea into their kitchen.

Learn to forage seaweed from a seasoned pro and confidently avoid all the toxic plants, fungi and seaweed at my next event.

Quick Pickled Sea Capers

A Tiny Burst of the Sea – Ready in 20 Minutes

If you’re exploring coastal foraging, sea capers are a hidden treasure. These small green pods are actually the fruit (reproductive parts) of bladderwrack seaweed (Fucus vesiculosus) and other wrack species. You’ll spot them clinging to the rocks at low tide, just waiting to be turned into something special.

For guidance foraging seaweeds read this article: https://www.wildfoodarran.com/post/seaweed-foraging

With this quick pickling method, there’s no need for weeks of fermentation or specialist equipment, just fresh foraged sea capers, vinegar, and a few pantry staples. The result? A tangy, briny, salty-sweet pickle that bursts with coastal flavour.

Serving ideas:

Sprinkle over grilled fish or seafood
Stir into potato salad for a wild twist
Add to pasta dishes for a briny kick
Or… enjoy straight from the jar while cooking (I won’t tell)

Quick Pickled Sea Capers Recipe

Prep & Pickle Time: 5 minutes + 20 minutes marinade time

Storage: Keeps for up to 2 weeks in the fridge

Ingredients

1 handful fresh sea capers (from bladderwrack or other wrack seaweed)
2 tsp sugar
1 tsp sea salt
125 mL vinegar (white wine or apple cider vinegar work well)
Cold water (to top up)

Method

Rinse your foraged sea capers well in cold water to remove sand and grit.
Place in a clean jar.
Add sugar, salt, and vinegar.
Top up with water until the capers are fully covered.
Seal the jar and shake gently to combine.
Leave for at least 20 minutes before eating to let the flavours infuse.

Foraging tip: Harvest only from clean, unpolluted shorelines and always follow sustainable foraging guidelines.

Simple Dashi

A Sea-Infused Broth for Soups, Noodles & More

Dashi is a traditional Japanese broth that distills the umami of the sea into a light, aromatic stock. It’s a cornerstone of Japanese cooking and an excellent way to use foraged kombu (kelp) – though you can also buy dried kombu from Asian supermarkets.

With just two ingredients and half an hour, you’ll have a versatile, nutrient-rich broth to use as the base for miso soup, noodle dishes, risotto, or poached vegetables and fish.

Simple Dashi Recipe

Cooking Time: 30 minutes

Makes: 1 Litre

Ingredients

10 cm piece dried kombu/kelp (foraged or store-bought)
1 L cold water

Method

Place kombu in a pot with cold water.
Slowly bring to a gentle simmer over low heat, avoid boiling to keep the broth clear and sweet.
Simmer for 30 minutes.
Remove the kombu and use the broth immediately.

Foraging tip: If harvesting kombu/kelp yourself, only take what you need, cutting above the holdfast to allow regrowth.

Why These Recipes Work for Foragers

Quick results: Both recipes are ready in under 30 minutes.
Minimal ingredients: Perfect for camp cooking or using up fresh foraged finds.
Sustainable eating: Seaweeds are abundant, nutrient-rich, and renewable when harvested responsibly.
High in umami: Natural glutamates in kelp and sea capers bring deep flavour without additives.

Celebrating 30 Years of COAST – A Gift from the Shoreline

This year marks the 30th anniversary of COAST (Community of Arran Seabed Trust), the pioneering marine conservation charity dedicated to protecting Scotland’s coastal waters. For three decades, COAST has championed sustainable fishing, marine biodiversity, and the revival of sea life around the Isle of Arran.

To celebrate their incredible work, I’m sharing a free downloadable recipe for these recipes. With the aim to get everyone out foraging seaweed. It’s my way of honouring the healthy, thriving marine habitats COAST has fought so hard to protect.

Whether you’re a seasoned forager or just starting your wild food journey, this recipe is a perfect introduction to edible seaweeds and how they can be transformed into delicious, nutrient-rich food.

Download the Quick Pickled Sea Capers Recipe PDF below, and join us in celebrating 30 years of protecting Scotland’s seas.