Shalotta, Mom's Pickled Lettuce Condiment Recipe on Food52 (2024)

Make Ahead

by: Kukla

September11,2012

4 Ratings

Shalotta, Mom's Pickled Lettuce Condiment Recipe on Food52 (1)

Makes 1 quart

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Author Notes

It may seem strange and unusual to learn about pickled lettuce, but believe me it is a very tasty and useful condiment. Everywhere you use vegetable pickles, this sweet and sour condiment will add a bright and piquant flavor. Growing up we couldn’t wait for the beginning of fresh lettuce season so our Mom could make this condiment. You can use it in all kind of sandwiches instead of cucumber pickles or in tacos instead of cabbage slaw, or also just as an accompaniment to meat and fish dishes. I like to lightly squeeze out the pickling liquid, add a little fragrant extra-virgin olive oil, some freshly chopped dill and cucumber slices and eat it as a salad. Try it and I am sure you’ll find a lot of creative ways for using this condiment. —Kukla

Test Kitchen Notes

WHO: Kukla is a classical pianist based in California.
WHAT: A condiment that will confound you, and then win you over.
HOW: Make a salad, pickle it.
WHY WE LOVE IT: We love the versatility of this: it adds crunch and brightness on top of things, tucked in them, or on the side of them. It also works well as a salad on its own. Cucumber pickles, step aside. —The Editors

Test Kitchen-Approved
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What You'll Need

Ingredients

2 large bunches Green Leaf or 2 medium heads Iceberg lettuce, washed and dried
4 large garlic cloves, finely chopped
1 medium bunch fresh dill, thick stems removed and fronds roughly chopped
¹/₂ cupdried cranberries, tart cherries, or raisins
1 cupboiled warm water
¹/₂ cupred wine or apple cider vinegar
2 teaspoonskosher salt
2 tablespoonssugar
¹/₂ teaspoonred pepper flakes or your favorite hot chile pepper, finely diced

Directions

Trim the ends of the green leaf lettuce and chop it in about ¾-inch wide ribbons. If using iceberg lettuce, core it, slice in half and then cut in about ¾-inch wide ribbons. Transfer to a very large bowl and toss with garlic, dill, and dried berries.
In a measuring cup combine water, vinegar, sugar, salt, and red pepper flakes. Stir until sugar and salt are completely dissolved. Let cool to room temperature and then pour over the lettuce.
Cover the bowl with a shallow plate that is a little smaller in diameter and place something heavy on top to press down the lettuce mixture. Let stand for about 2 hours, then pack tightly into a quart container and pour the pickling liquid over the top. Cover and chill until ready to use. It will keep fresh in the refrigerator for more than 1 week.

Tags:

Condiment/Spread
American
Lettuce
Vegetable
Vinegar
Dill
Make Ahead
Summer
Spring
Fall
Vegan

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76 Reviews

Judy October 20, 2021

Hi there...WOW! I need to try this! I pickle and preserve and sell my products at the local farmers market...I have never thought of pickling lettuce...Is it something that can be processed for shelf life or is it to be eaten up right away? I am so enlightened...Thank you so much! Looking forward to a reply!

Dana M. October 20, 2021

It's not meant to be hot water processed. Hope you'll give it a try; it's delicious.

Judy October 20, 2021

Hi Dana... Thank u so much for your reply... I kind of assumed what your reply said... I will totally try it for my family.🥰

Dana M. November 12, 2020

Though this recipe has been around for quite a while, it's remarkable how I return to it year after year and now I'm sharing it again with friends. It's very special, unique, flexible, and most importantly, delicious. Thanks to Kukla and Food52.

Kelsey February 17, 2019

Delicious! I subbed oregano for dill for a more texmex flavor as I had it originally with black beans and avocado. Added some apples and almonds to the leftovers for a quick, bright salad.

Steve K. March 9, 2018

Made this for dinner last night. Used Romaine Lettuce. It was a hit!! A little strong on the Garlic and Dill for our taste, but this is a definite make again!! Curious to see how the little bit that was left is texture-wise today.

I_Fortuna June 15, 2014

If you leave out the vinegar until AfTeR the lettuce pickles then the lettuce will stay crispier. Generously salt the lettuce (don't add extra water or liquid) and weigh it down as instructed and wait. Pour off the excess water and rinse the lettuce well with fresh water, drain well and proceed. Vinegar (acidic) fights the action of the salt (alkaline) and cancels it out so keep from using it until the end. The lettuce will keep fresh longer but will disappear fast because it is more crispy and delicious.

Kukla June 11, 2013

So, I was right to write: “Try it and I am sure you’ll find a lot of creative ways for using this condiment” in the end of my head note to this recipe! I had in mind Creative cooks like you, AJ; and I will definitely use the vinaigrette you created.
BTW I forgot to mention that my Mom used to make the same pickling liquid for marinating roasted Bell and Cherry peppers and so do I. Thank you again AJ for all the kind comments!!!

AntoniaJames June 11, 2013

I posted this on the Hotline thread relating to uses for pickle juice; I'm posting here because those of you who aren't following that thread will, no doubt, find it interesting. The juice from this Shalotta (one of my favorite recipes on FOOD52 in 2013) makes an exceptional vinaigrette. For a fresh, very light but flavor-packed dressing, I go 1 to 1 with the olive oil, adding a heaping teaspoon of Dijon mustard for each 1/4 cup of vinegar, and a few drops of honey and a tiny splash of soy sauce. I also strip-mine and save a few of the vinegar-y cranberries from the shalotta to use in the salad on which I use the dressing. This is so good, especially on salads into which I've tossed a small handful of nuts. If you like Shalotta, you'll love the dressing! ;o)

Kate's K. May 26, 2013

Thank you Kukla!

Kukla May 26, 2013

You are very welcome Kate!

Kate's K. May 26, 2013

Hi Kukla - I have a question - does your finished product usually have a more wilted look than the photo? I ask because instead of using iceberg or napa as you suggest I pulled a butter crunch lettuce from my garden that was getting a little tough because our weather is heating up. I thought it would stand up well. BTW, The taste is delicious and may try the same recipe on some blanched sugar snap peas.

Kukla May 26, 2013

I think the food52 photo was taken as soon as they made the Shalotta, because as it stays for awhile it does wilt a little. I never made this condiment with Butter lettuce. In my opinion, Greenleaf, Iceberg and Romaine lettuces and Napa and Savoy Cabbages are the best to use. I like your idea about the sugar snap peas; it is also delicious to marinate roasted bell peppers in the same pickling liquid. Thanks for the comment Kate, and have a nice weekend.

nanw. May 21, 2013