Zesty Pickled Lettuce for a Fresh Twist on Salads Recipe
Introduction
Zesty pickled lettuce offers a refreshing twist on traditional salads, combining crisp iceberg lettuce with tangy vinegars and aromatic seasonings. This quick and easy recipe enhances your greens with vibrant flavors perfect for any meal.
Ingredients
- 1 head Iceberg lettuce
- 1 medium White onion
- 1/2 cup White vinegar
- 1/4 cup Red wine vinegar
- 1 teaspoon Salt
- 1 teaspoon Garlic powder
- 1/2 teaspoon Black pepper
- 2 tablespoons Avocado oil
Instructions
- Step 1: Slice the iceberg lettuce and white onion thinly.
- Step 2: Combine the white vinegar, red wine vinegar, salt, garlic powder, black pepper, and avocado oil in a medium bowl. Whisk together until well-blended.
- Step 3: Stir in the sliced lettuce and onion until they are well coated.
- Step 4: Let it sit for at least 30 minutes at room temperature to allow the flavors to meld.
Tips & Variations
- For extra crunch, use a mandoline to slice the lettuce and onion uniformly.
- Add a pinch of red pepper flakes for a spicy kick.
- Try substituting avocado oil with olive oil for a different richness.
- Include fresh herbs like dill or cilantro to add complexity.
Storage
Store the pickled lettuce in an airtight container in the refrigerator for up to 3 days. It tastes best fresh but can be gently stirred and served cold or at room temperature. Avoid storing for too long as the lettuce may lose its crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of lettuce for pickling?
Yes, you can use lettuces like romaine or butterhead, but iceberg works best for its sturdy crunch and texture that holds up well to pickling.
How long should I let the lettuce pickle?
Allowing it to sit for at least 30 minutes is sufficient for flavor absorption, but you can refrigerate it for a few hours to develop a stronger tang.
PrintZesty Pickled Lettuce for a Fresh Twist on Salads Recipe
Zesty Pickled Lettuce is a refreshing and tangy twist to your salads, combining crunchy iceberg lettuce and sharp white onion with a flavorful vinegar-based marinade. This easy no-cook recipe offers a crisp, bright addition to any meal, perfectly balancing acidity, spice, and richness.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 1 head Iceberg lettuce, thinly sliced
- 1 medium White onion, thinly sliced
Pickling Mixture
- 1/2 cup White vinegar
- 1/4 cup Red wine vinegar
- 1 teaspoon Salt
- 1 teaspoon Garlic powder
- 1/2 teaspoon Black pepper
- 2 tablespoons Avocado oil
Instructions
- Slice the Vegetables: Thinly slice the iceberg lettuce and the white onion to create uniform pieces that will absorb the pickling mixture evenly.
- Prepare the Pickling Mixture: In a medium bowl, whisk together the white vinegar, red wine vinegar, salt, garlic powder, black pepper, and avocado oil until the mixture is well blended and flavorful.
- Combine Lettuce and Onion: Add the sliced lettuce and onion into the pickling mixture. Stir thoroughly until all the vegetables are evenly coated with the tangy dressing.
- Let it Pickle: Allow the mixture to sit at room temperature for at least 30 minutes. This resting time helps the flavors meld and the lettuce to soften slightly, enhancing the overall taste.
Notes
- For a stronger pickle flavor, let the mixture sit for up to 2 hours or refrigerate overnight.
- Use thin slices to ensure even pickling and crunch.
- Serve chilled or at room temperature as a salad topping or side dish.
- Adjust seasoning as needed, adding more salt or pepper for personal taste.
Keywords: pickled lettuce, salad, easy pickled vegetables, iceberg lettuce recipe, tangy salad, no-cook salad, white onion, pickling
