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Roman Pickles

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Submitted by koalalou

Ingredients

1 1
HEAD HEAD LETTUCE *
2 473
CUPS ML VINEGAR
1 237
CUP ML WATER
3 15
TEASPOONS ML SALT
2 1E+1
TEASPOONS ML DILL WEED
or seed
2 1E+1
TEASPOONS ML FENNEL BULB
fresh or seed

Directions

1) Combine the water and salt in a 1-quart jar which has a tight fitting lid.

Add the vinegar, dill, fennel, and rue.

2) Separate the lettuce leaves and add them to the liquid.

Seal the jar and let sit until ready (about 48 hours) NOTE: The original recipe from Columella calls for salting the lettuce first, letting it “sweat” for 24 hours, and then pickling.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 184g (6.5 oz)
Amount per Serving
Calories 22 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1775mg 74%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 1% Vitamin C 1%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
 

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