Start with:
A head of lettuce (we used iceberg, but other kinds would probably work as well)
A cup of water
Two tablespoons salt
Two tablespoons unpasteurized honey
Six tablespoons vinegar (we used apple vinegar for the sweetness, but balsamic or just plain white can also be used)
From there: Wash, drain and rip lettuce into desired size of pieces, and set aside in separate bowl. Mix all other ingredients in a pot and boil very briefly to make sure all the ingredients combine nicely. Allow the mixture to cool, then pour it onto the lettuce, mixing it all together with your hands, making sure every leaf is bathed in the mixture. Let it sit for about half an hour, then pour it into a jar or whatever closable container you have lying around. Stick it in the fridge. Optimally, you want to let it sit in the fridge for a day or two, because then the lettuce has time to really absorb the pickling juice. From there, use it on salads, in sandwhiches or really wherever you would ordinarily use pickles! My favourite part of this recipe is that once the lettuce is gone, the pickling juice makes a ready-to-use salad dressing. Om nom nom.
That sounds delicious! I would never think to pickle lettuce, but now I might have to! :)
ReplyDeleteThanks so much for posting this recipe! Anna and I will have to bake it into a cake...:)
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