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Roman Pickles



Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free


1 head lettuce
2 cups vinegar
1 cup water
3 teaspoons salt
2 teaspoons dill weed
or seed
2 teaspoons fennel bulb
fresh or seed


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

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Nutrition Facts

Serving Size 184g (6.5 oz)
Amount per Serving
Calories 220% of calories 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?


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