Pickled Lettuce Recipe

Introduction

Pickled lettuce is a tangy and crunchy twist on a classic salad green, perfect for adding a zesty bite to sandwiches, tacos, or as a unique side. This quick and easy recipe uses simple ingredients to transform iceberg lettuce into a flavorful, pickled treat you can enjoy anytime.

Ingredients

• 1/2 head iceberg lettuce, thinly sliced
• 1/2 small white onion, thinly sliced
• 3 tbsp white vinegar
• 2 tbsp red wine vinegar
• 1 tsp salt
• 2 tsp garlic powder
• 1/2 tsp black pepper
• 1/3 cup avocado oil
• Optional: a few shakes of Frank’s Red Hot hot sauce

Instructions

1. Step 1: In a large bowl, combine the thinly sliced iceberg lettuce and white onion.
2. Step 2: In a separate small bowl, whisk together the white vinegar, red wine vinegar, salt, garlic powder, black pepper, and avocado oil until well blended.
3. Step 3: Pour the vinegar mixture over the lettuce and onions, tossing gently to coat all the pieces evenly.
4. Step 4: If desired, add a few shakes of Frank’s Red Hot hot sauce to add a spicy kick and toss again.
5. Step 5: Let the mixture sit for at least 15 minutes at room temperature to allow the flavors to meld and the lettuce to soften slightly before serving.

Tips & Variations

• For a more intense flavor, refrigerate the pickled lettuce for a few hours or overnight before serving.
• Try adding thinly sliced jalapeños or fresh herbs like cilantro for extra freshness and heat.
• If you prefer a sweeter note, add a teaspoon of sugar or honey to the vinegar mixture.

Storage

Store pickled lettuce in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed fresh but can be lightly reheated or served cold as a crisp condiment alongside meals.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lettuce for pickling?

Iceberg lettuce works best due to its firm texture, but you can experiment with romaine or butter lettuce, keeping in mind they may become softer and less crisp when pickled.

How long should I let the lettuce pickle before eating?

While you can enjoy it after 15 minutes, letting the lettuce sit for a few hours or overnight in the refrigerator will deepen the flavors and improve the texture.

Pickled Lettuce Recipe

Print Recipe

★★★★★

4.9 from 97 reviews

This Pickled Lettuce recipe offers a quick and tangy way to elevate your salad game with crunchy iceberg lettuce and thinly sliced white onions marinated in a flavorful blend of white and red wine vinegars, seasoned with garlic powder, salt, black pepper, and a hint of heat from optional hot sauce, all balanced with smooth avocado oil.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Vegetables

• 1/2 head iceberg lettuce, thinly sliced
• 1/2 small white onion, thinly sliced

Vinegars & Oil

• 3 tbsp white vinegar
• 2 tbsp red wine vinegar
• 1/3 cup avocado oil

Seasonings

• 1 tsp salt
• 2 tsp garlic powder
• 1/2 tsp black pepper
• Optional: a few shakes of Frank’s Red Hot hot sauce

Instructions

1. Prepare the Vegetables: Thinly slice half a head of iceberg lettuce and half a small white onion to ensure even pickling and perfect texture.
2. Mix the Pickling Solution: In a large bowl, combine 3 tablespoons of white vinegar, 2 tablespoons of red wine vinegar, 1 teaspoon of salt, 2 teaspoons of garlic powder, and 1/2 teaspoon of black pepper. Stir the mixture thoroughly to dissolve the salt and blend the spices.
3. Combine Lettuce and Onion with Vinegar Mixture: Add the sliced lettuce and onions into the bowl containing the vinegar solution. Toss gently to make sure all the vegetables are well coated.
4. Add Avocado Oil and Optional Hot Sauce: Drizzle 1/3 cup of avocado oil over the coated vegetables and add a few shakes of Frank’s Red Hot hot sauce if desired for a spicy kick. Toss everything again to combine evenly.
5. Marinate: Cover the bowl and let the mixture sit at room temperature for at least 30 minutes to allow the flavors to meld and the vegetables to pickle slightly, enhancing their crispness and tang.

Notes

• Use thin slices to ensure the lettuce and onions absorb the pickling flavors quickly and evenly.
• You can adjust the amount of hot sauce based on your preferred spice level or omit it entirely.
• Store pickled lettuce in the refrigerator if not consumed immediately; it keeps well for up to 3 days.
• Avocado oil adds a rich, neutral flavor and healthy fats; alternatively, you can use olive oil if preferred.
• This quick pickled lettuce is perfect as a side dish or as a topping for tacos, sandwiches, and burgers.

Keywords: pickled lettuce, quick pickled salad, iceberg lettuce recipe, easy pickled vegetables, tangy lettuce salad