How wonderful to stock up on greens for the winter to pamper yourself and saturate the body with vitamins. Salad leaves are no exception. Why don't we pickle them? Pickled lettuce leaves for the winter are very delicious, and the salad with them is simply excellent.
- Iceberg lettuce, or other leaf - 4 large cabbage;
- garlic - 5-10 pieces;
- celery (leaves) - to taste;
- sugar - 4-5 tablespoons;
- salt - 2 tablespoons;
- lemon juice - 2 tablespoons;
- dill greens;
- water - 8 glasses.
Step-by-step recipe for pickled lettuce for the winter
- Peel the garlic, less often its teeth in half and put in an enameled pan.
- Then on top (optional) cover the garlic with celery leaves.
- Separate the salad into separate leaves, and lay it on top of celery and garlic.
- Top finely chopped dill on top of lettuce leaves.
- Prepare the marinade from water, salt, sugar and lemon juice. Boil.
- Pour salad over with hot marinade, and put oppression on top. Let it stand for several hours in a warm place. I usually leave to cool completely.
- Then take it to the cellar. You can put in a jar under a nylon cover. But keep this salad in the cold.
Pickled lettuce leaves absorb the aroma of dill and garlic, become more juicy, and as for me, more saturated and tasty.
Delicious to you preparations, and bon appetit!