Pickled Lettuce

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Master Chef
Oct 17, 2004
The time of year when last year pickled supplies, pickles and pickled tomatoes, are gone, and it is too early for new ones. But I am having pickled cravings. There comes Pickled/fermented lettuce. Yes, lettuce, you herd me right.

1 bunch of loose-leaf lettuce, very roughly chopped. (I believe that's the name)
10-12 cloves of garlic
1-2 slices of rye bread
1 bunch dill
2.5 table spoons of pickling salt
Gallon size jar

Dissolve the salt in a little bit of hot water. Add all the ingredients but bread. Fill the jar with cold water. Put the bread on the top. Cover with some cheese cloth. Let it seat for about 3-4 days, depending how hot your kitchen is. Discard bread when done. Strain if you wish, I do. My parents eat lettuce, and garlic, and dill, and drink the liquid. I do not like any of the vegetables, so I only drink the liquid. Perfect side for meal. Basically anytime you would serve a pickle, you can serve this lettuce.

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