Pickled lettuce – 2 ways
Ingredients
Ultimate Zero-waste Pickled Lettuce
- Left-over brine from a jar of pickles (sweet pickle and dill pickle brines will result in different—yet equally delicious—pickled lettuce.)
- 1 leftover head of lettuce (iceberg, romaine or any other hearty kind)
Conventionally Brined Pickled Lettuce
- 1 leftover head of lettuce (iceberg, romaine or any other hearty kind)
- 2 teaspoons salt
- 1 tablespoon sugar
- ¼ cup apple cider vinegar, rice wine vinegar, or white vinegar
- ½ teaspoon red chili flakes (optional)
- 2 garlic cloves, sliced finely (optional)
Instructions
Ultimate Zero-waste Pickled Lettuce
- After you finish a jar of pickles, save the brine in the refrigerator.
- Core and wash lettuce. Slice it into 1-inch strips and add it to the jar of brine. Push the lettuce down so that the lettuce is fully submerged in the brine.
- Refrigerate overnight. Use it on burgers and sandwiches, in tacos, and in slaws. It will last in the refrigerator for about a week.
Conventionally Brined Pickled Lettuce
- Core and wash lettuce. Slice into 1-inch strips. Reserve.
- Bring 1 cup of water to a boil
- In a medium bowl, add salt and sugar.
- Stir until salt and sugar dissolve. Add vinegar and optional ingredients of your choosing. Let liquid cool, then add to a large jar or a re-sealable bag.
- If you are brining the lettuce in a jar, push the lettuce down so that the lettuce is fully submerged in the brine. If you are brining the lettuce in a re-sealable bag, squeeze out the air so that the lettuce is fully covered by the brine.
- Refrigerate overnight. Use it on burgers and sandwiches, in tacos, and in slaws. It will last in the refrigerator for about a week.
