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Pickled Lettuce Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastemadebyclara.com/pickled-lettuce-recipe/