Roman Pickles Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 Head: of lettuce,
2 cup: Vinegar,
1 cup: Water,
3 tsp: Salt,
2 tsp: Dill weed or dill seed,
2 tsp: Fennel, fresh or seed
1 tsp: Rue, optional
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.
Source from luhu.jp
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.
Source from luhu.jp