Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.
  • 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.
  • 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.