Dish of Soy Pickled Stem Lettuce
(click to enlarge)

Soy Pickled Stem Lettuce
China

Makes:
Effort:
Sched:
DoAhead:  
15 oz  
**
1-1/2 hr  
Must

I have occasionally purchased a small jar of these pickles from one or another of the Asian markets here in Los Angeles. Having enjoyed them, I'm happy to make up an occasional batch at home. It is very easy. This recipe uses less sugar than the commercial product, and is crisper, having not been heated.



2
1
1
-------
1/2
2-1/2
1/4
-------
#
T
T
---
c
T
c
---
Stem Lettuce (1)  
Salt
Sugar
-- Pickle
Soy Sauce
Rice Vinegar
Sugar
-------------
Make   -   (1-1/2 hrs - 15 min work)
  1. Strip Leaves from STEM LETTUCE and peel the stems with a sharp vegetable peeler until through the layer of white fibers. The peeler will clog a lot, so you'll need to keep clearing the fibers out of it.
  2. Slice Stem Lettuce about 1/8 inch thick, but not as thick as 1/4 inch.
  3. Place Stem Lettuce in a non-reactive bowl and sprinkle 1 T of Salt over it. Tumble to coat well. Let sit for at least 30 minutes, tumbling a couple of times. Drain the liquid that has accumulated very thoroughly.
  4. Clean the bowl and return the Stem Lettuce. Sprinkle with 1 T of Sugar and tumble to coat evenly. Let sit for at least 30 minutes, tumbling now and then. Drain the liquid that has accumulated very thoroughly.
  5. Clean the bowl and return the Stem Lettuce. Add all Pickle items and tumble well.
  6. Pack the Stem Lettuce in a sterile jar, cover with the pickle liquid, and store in the refrigerator for at least overnight. In the fridge, this pickle will keep for about a month, but it will probably be all eaten long before that.
NOTES:
  1. Stem Lettuce   [Celtuce]   This vegetable is now quite commonly available in the Asian markets here in Los Angeles. For details see our Stem Lettuce page.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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