In a saucepot, over medium heat combine water, vinegar, garlic cloves, black peppercorns, coriander, mustard, and dill. Heat through until sugar has dissolved. Cool completely.
Place assorted seaweeds in cooled pickling liquid. Refrigerate for a minimum of 1 hour. Hold refrigerated until needed.
Chef's Tip!
Serve these pickles as a garnish to seafood sandwiches or as a stand alone side dish!
