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 all on its own. Cucumber pickles, step aside.
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Lettuce, you're about to be pickled.
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First, cut the lettuce into roughly 1-inch pieces.
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Then transfer it to a large bowl. The bigger the better -- you'll be tossing quite a bit.
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Add dried berries, and a bit of garlic for bite.
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In goes the dill.
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Now toss! Tongs are great, but your hands will work just fine.
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This will be the pickling liquid -- start with warm water.
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Then add vinegar.
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Salt and sugar tumble in.
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It's not a good pickle without some spice. Add that, too.
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Whisk until everything happily dissolves together.
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Pour all of this goodness over the lettuce.
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And then transfer to a bowl -- don't be afraid to pack tightly!
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Fit something (anything) with a slightly smaller diameter inside of the container. It will rest on top of the lettuce and apply pressure.
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For a little extra help, add something heavy. (We can't do all the work, right?)
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After 2 hours, you'll have this! Put it in a pretty dish, or eat it straight from the jar, like we did.
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