Shalotta, Mom's Pickled Lettuce Condiment

By • September 11, 2012 • 75 Comments


266 Save

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

Food52 Review: 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.
A&M

Makes 1 quart

  • 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 cup dried cranberries, tart cherries, or raisins
  • 1 cup boiled warm water
  • 1/2 cup red wine or apple cider vinegar
  • 2 teaspoons kosher salt
  • 2 tablespoons sugar
  • 1/2 teaspoon red pepper flakes or your favorite hot chile pepper, finely diced
  1. 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.
  2. 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.
  3. 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.

Comments (75) Questions (0)

Default-small
Default-small
Img_0001

10 months ago Kukla

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!!!

New_years_kitchen_hlc_only

10 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

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)

Dsc_0028

10 months ago cookbookchick

Thanks, AJ!

Default-small

11 months ago Kate's Kitchen

Thank you Kukla!

Img_0001

11 months ago Kukla

You are very welcome Kate!

Default-small

11 months ago Kate's Kitchen

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.

Img_0001

11 months ago Kukla

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.

Default-small

11 months ago nanw.

good to know

Default-small

11 months ago nanw.

this was so amazing! usually iceberg lettuce is a turn-off, but you changed my mind completly!!! i have served this to many friends and family who eat it u with gusto! you have given us a new fave!

Img_0001

11 months ago Kukla

Thank you nanw., it so nice to get such comments! Actually any lettuce and even a delicate cabbage such as Savoy or Napa are working very well in this recipe.

Img00019-20100929-0432_1_

11 months ago sexyLAMBCHOPx

Great recipe. I love it with iceberg lettuce. I've had it as a salad and layered on a chicken cutlet sandwich. I add whatever veggies I have in the fridge as well - cabbage (usually red) and carrots. Splenda works great for anyone that needs to sub out regular sugar.

Img_0001

11 months ago Kukla

I am so glad sexyLAMBCHOPx you like this recipe and use it in many variations! Thanks for the nice comment.

Dsc_0028

11 months ago cookbookchick

Congratulations Kukla! I like day-old (or even 2-day old) salad made with with vinaigrette for its marinated flavors so different from fresh salad, so I am eager to try actually pickling the lettuce! Brilliant! Best of all is the reminder that no matter how long one has been cooking, there is always something new to learn. What a treasure from your Mom!

Img_0001

11 months ago Kukla

You are absolutely right! Thanks for your lovely comment,cookbookchick!

New_years_kitchen_hlc_only

11 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I'm squarely in the "soggy salad" camp, too, cookbookchick! This stuff takes the concept to a whole new level. And I love that I discovered this around Mother's Day. It has such a special meaning, as well as such amazing flavor. I plan to make this all summer! ;o)

Black_picture_small

11 months ago loubaby

I never would even think to make something like this, but with you winning a contest with it and all these wonderful comments...how could I not!!...will definitely make this for my next fish tacos...thanks so much

Img_0001

11 months ago Kukla

Thank you loubaby for the nice comment!

Dscn3274

11 months ago inpatskitchen

Yay Kukla!! So happy for you...your recipe looks and sounds wonderful!!

Img_0001

11 months ago Kukla

Thank you, thank you Pat; hope you all give it a try!

Jampro

11 months ago Bevi

Congrats Kukla! This is a lovely recipe.

Img_0001

11 months ago Kukla

Thank you Bevi!! It is simple, but flavorful.

Img_0472

11 months ago darksideofthespoon

Congratulations on your win! Can't wait to make this.

Img_0001

11 months ago Kukla

Thank you very much DSOTS!

New_years_kitchen_hlc_only

11 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I am so happy for you, Kukla. Congratulations! This is one of my favorite recipes on FOOD52, ever. ;o)

Img_0001

11 months ago Kukla

I am so glad AJ you like this simple recipe so much; it is a special honor to receive such thrilling comment from you!!!

Mrs._larkin_370

11 months ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Kukla, I made this over the weekend. So tasty and easy. My mother in law asked for the recipe. Congratulations!

Img_0001

11 months ago Kukla

Thank you so very much Mrs. Larkin! It is even a little embracing that such a simple recipe is a winner. I am going to make your Caramel Sauce for my granddaughters graduating party on Friday to serve it over cheese blintzes. Thanks again and Congratulations to you too!!!

New_years_kitchen_hlc_only

11 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Sounds amazing . . . I'm looking forward to making that caramel sauce, too!

Massimo's_deck_reflection_10_27_13

11 months ago lapadia

Yay to being in the finals, Kukla! I look forward to our lettuce harvest so that I can make this recipe with some of it. Also, I made your winning radish recipe over the weekend..love that lime dressing :)

Img_0001

11 months ago Kukla

Thank you so much Linda for as always kind comment!

Photo-1

11 months ago Meatballs&Milkshakes

Congrats!! What an intriguing recipe!

Img_0001

11 months ago Kukla

Thanks M&M!

New_years_kitchen_hlc_only

11 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

And one more thing: I too made these with romaine, which I cut crosswise, to get a bit of the crunchy rib in each one. Just love this recipe, and love even more knowing that this is a family recipe treasured by Kukla as a child, and brought from Russia and shared here so generously on FOOD52. ;o)

Img_0001

11 months ago Kukla

Thank you, thank you AJ for such wonderful comments and as always detailed analyses!!! It is such a pleasure for me to be a part of FOOD52 and share family recipes. P.S. I know that not everybody likes dill, but in my opinion, dill is the best herb for pickling.

New_years_kitchen_hlc_only

11 months ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I made a jar of these last week, and have enjoyed a few spoonfuls each day since. What makes this so wonderful is the combination of three distinctive tart-sour flavors -- in the vinegar, in the dried cranberries, and in the dill. I encourage everyone to try these! And congratulations, Kukla, on the richly deserved honors as a finalist! ;o) P.S. I'm not a big fan of dill, but I love, love, love these pickles. They're simply wonderful.

Img_7818

11 months ago EmilyC

This is such an intriguing recipe, can't wait to try it! Big congrats on being a finalist!!!

Img_0001

11 months ago Kukla

Thanks a lot Emily!

Gator_cake

12 months ago hardlikearmour

hardlikearmour is a trusted home cook.

Congratulations! Love that your mom taught you her great recipes -- what a treasure to have!

Img_0001

11 months ago Kukla

Thank you so very much!I hope you all try this recipe and like it.

Logo-fb

12 months ago Waverly

Congratulations! I have never heard of pickled lettuces - where have I been? These flavors look right up my alley. Can't wait to try it.

Img_0001

12 months ago Kukla

Thank you Waverly! I read your blog and am sure that you will teach your children many unique and interesting recipes, just like my Mom taught us, and one day somebody will ask them the same question. Hope you'll like this one, my MOM'S.

Sausage2

12 months ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Congratulations Kukla! I just knew this would be a finalist! So unique.

Img_0001

12 months ago Kukla

Thank you Emily! I am so glad that I had such good cooks like my mom and aunt to lern from. Dishes which I learned by just being with them in the kitchen, you won't find in cooking books or on websides.

186003_1004761561_1198459_n

12 months ago dymnyno

Congratulations! I had a feeling this recipe would be a contender.

Img_0001

12 months ago Kukla

Thanks a lot dymnyno!

Img_0001

12 months ago Kukla

Thank you so, so much cookingvictoria for such beautiful and detailed review.

Cimg0737

12 months ago cookinginvictoria

Yay -- so happy to see that this recipe was selected as a finalist! I was one of the community recipe testers for this recipe, and everyone in my family -- even my eight year old daughter -- all loved this dish. I made it with romaine lettuce, and its crispness stood up well to the marinade. The garlic and red pepper flakes added heat and the generous amount of dill permeated every bite. We found many uses for this bright and tangy condiment. It added delicious flavor to burgers, grain salads, and ham sandwiches. I also served it as a topping to blue cheese bruschetta appetizers and spread it on toast for a delicious midnight snack. It's also pretty darn good straight from the jar. I plan to keep these lettuce "pickles" in my fridge throughout the summer.

Img_0001

12 months ago Kukla

Thank you so very much my dear ladies!!! I hope you all try this recipe, like it and use it often.

Jampro

12 months ago Bevi

Congrats Kukla! This is a great recipe!

Fb

12 months ago BlueKaleRoad

Congratulations on being a finalist, Kukla! I love anything pickled and can't wait to try this one. Totally unique!

Summer_2010_1048

12 months ago Midge

Sounds amazing Kukla. Congrats!

Mrs._larkin_370

12 months ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Congrats Kukla! What a great recipe for Mother's Day.

Img_1958

12 months ago gingerroot

I've thought about this recipe since you first posted it and it sounds delicious! I'm not surprised to see it here as a finalist. Congratulations, Kukla!

Img_0001

12 months ago Kukla

Thank you very much gingerroot!!!

3-bizcard

12 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Oh Kukla so happy for you congratulations on being a finalist. This is a truly unique and delicious recipe.

Img_0001

12 months ago Kukla

Thanks Suzanne!! What can I say? Only that it is my MOM’S recipe and it is very near and dear to my heart, as all of her recipes are!

Default-small

12 months ago Girlfromipanema

Could you use "older" lettuce here? Many times I go a little overboard at the supermarket, and by the time I get to the end of the week the lettuce starts to wilt. It would be wonderful if I could pickle the leaves instead of throwing them away!

Img_0001

12 months ago Kukla

I wouldn’t use wilted lettuce, because this dish should still remain crispy for a couple of days.

Img_0472

12 months ago darksideofthespoon

This sounds so awesome and different.. Can't wait to try it - what is your favorite dish to use this as a topping for?

Img_0001

12 months ago Kukla

Thak you DSOS! Everywhere you use vegetable pickles this condiment will add brightness and piquant flavor.

Dsc_0048b

12 months ago healthierkitchen

what an interesting and different recipe! congrats!

Img_0001

12 months ago Kukla

Thank you healthierkitchen!

036

12 months ago aargersi

Abbie is a trusted source on General Cooking.

Congratulations Kukla! I am so happy to see this as a finalist - well deserved for sure!

Img_0001

12 months ago Kukla

Thank you Abbie!Give it a try; I am sure you'll like it.

186003_1004761561_1198459_n

12 months ago dymnyno

This recipe really intrigues me. It sounds perfect as an ingredient in a sandwich, a salad, many others and I can't wait to make it soon. I would sign up to test it but I have to go on a short trip this weekend...alas!

Img_0001

12 months ago Kukla

Thank you dymnyno! I will be very glad to hear your opinion any time you decide to make it.

New_years_kitchen_hlc_only

about 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

P.S. And your idea of turning it into a salad with some cucumbers and olive oil sounds marvelous! I can see this is going to become an instant favorite. ;o)

Img_0001

about 1 year ago Kukla

Thanks so very much AJ for your kind words. Your comments made my evening! And I am so looking forward to hearing your opinion. I think that Romaine lettuce will also work nicely in this recipe, and if using Napa Cabbage we can call this condiment “Jewish Kimchee”.

New_years_kitchen_hlc_only

about 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Love it! Have saved to the "must try soon" collection. And I am so looking forward to making this. Thank you for sharing your mother's recipe. It will be fun to think, as I'm preparing -- and eating -- these, that they were a childhood favorite of yours. ;o)

Sausage2

about 1 year ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

This is such an intriguing recipe! I love pickled condiments, so I'm definitely going to have to give this a try.

Img_0001

about 1 year ago Kukla

Thank you Emily! I hope you'll like it.

Img00019-20100929-0432_1_

over 1 year ago sexyLAMBCHOPx

Hi, made this and its so tasty. Used dried cranberries.

Img_0001

over 1 year ago Kukla

Thank you sexyLAMBCHOPx! I am very glad you liked the recipe; I too mostly use dried cranberries and also find that Iceberg lettuce remains crispy longer then the GreenLeaf. I would love to know which lettuce you used.

036

over 1 year ago aargersi

Abbie is a trusted source on General Cooking.

LOVE! Definitly trying this one!

Img_0001

over 1 year ago Kukla

Thank you so much aargersi!! Knowing that you are not afraid of bold and pungent flavors, I hope you will like and use this condiment in your own way.