Pickled Lettuce
Learn how to make pickled lettuce; this sweet and slightly sour condiment has a unique flavor that's perfect on sandwiches or next to your favorite meat dish.
Ingredients
- 3 Romaine hearts see notes for alternative varieties of lettuce
- 1 C water
- 1/2 C vinegar
- 2 Tbsp sugar
- 2 tsp salt
- 2 cloves garlic
- 1/4 tsp red pepper flakes
- 1 Tbsp pickling spice or more, to taste
Instructions
- Trim the lettuce to fit in your designated jar. I use a gallon glass jar.
- If you are using Romaine lettuce hearts, slice the bottoms off so that they will stand flat. If you are using iceberg lettuce, slice it in half and then cut it in 3/4" wide ribbons.
- Prepare your designated jar: place the pickling spice in the bottom of the jar. Then the garlic cloves. Then top with your lettuce. I usually stand all 3 romaine hearts upright in my glass jar.
- In a small saucepan, combine the water, vinegar, sugar, salt and red pepper flakes. Heat on low until sugar and salt are dissolved. Push off the burner and allow to cool.
- Once cooled, pour the brine over the lettuce in your jar. If more brine is needed, double the water, vinegar, sugar, salt, and red pepper flakes as needed. Cover with your lid. Chill until ready to use.
- Lettuce will keep in the refrigerator up to 14 days.
Notes
Other lettuce varieties:
- This recipe can be made with 2 large bunches of green leaf lettuce, or 2 medium heads of iceberg lettuce
- If using green leaf lettuce, cut in 3/4" ribbons.
- If using iceberg lettuce, slice in half and cut in 3/4" ribbons.