| Prep: 15 mins | Cook: 5 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 30 | 0g | 0g | 8g |
| sugars | fibre | protein | salt |
| 7g | 1g | 1g | 2g |
There’s something incredibly satisfying about bringing out the flavors buried deep within simple ingredients, and Celtuce Pickles do exactly that. This recipe has become a favorite of mine not only for its vibrant, tangy flavor but also for the health benefits it packs in every crunchy bite.
Rediscovering Traditions
Growing up with Italian grandparents, the kitchen was always a place of tradition and creativity. While celtuce, a variety of lettuce with a particularly thick stalk, wasn’t something found in my grandmother’s garden, the process of preserving vegetables certainly was. It’s a tradition that translates beautifully across cultures, and in this case, gives us these delightful Celtuce Pickles.
Why Celtuce?
Celtuce might seem like an unusual ingredient if you’re not familiar with it, but it offers a unique crunch and a mild, nutty flavor that deepens when pickled. Similar to its cousins in the lettuce family, celtuce is low in calories but rich in vitamins and minerals, making it a healthy choice for adding some zip to your meals.
Pickling celtuce with a mix of rice vinegar, sugar, and spices not only enhances its natural flavors but also imbues it with a tangy zest that can enliven a variety of dishes. Pairing these pickles with grilled meats or incorporating them into salads gives those dishes an unexpected, delightful kick.
Health Benefits
Beyond taste, there are a number of health benefits associated with celtuce. High in fiber, vitamins C and K, and potassium, it is great for detoxifying the body and reducing inflammation. The pickling process, which includes garlic and chili, also adds its own benefits, such as promoting gut health with probiotics.
In many ways, Celtuce Pickles remind me of dishes like Italian giardiniera or even the classic kosher dill pickles, but they have their own unique edge. They also share similarities with Asian pickled vegetables, making them wonderfully versatile and a fantastic addition to a variety of global cuisines.
Whether you’re new to pickling or a seasoned expert, this recipe offers an easy entry point. Plus, with the satisfying crunch and slightly spicy, tangy taste, there’s a good chance these Celtuce Pickles might just become a staple in your kitchen, just as they’ve become in mine.
What You’ll Need
Method
Step One
Wash and peel the celtuce stalks. Cut them into thin, bite-sized slices or matchsticks, depending on your preference.
Step Two
In a pot, combine the water, rice vinegar, granulated sugar, and kosher salt. Bring the mixture to a boil over medium heat, stirring until the sugar and salt are completely dissolved.
Step Three
Add the black peppercorns, crushed garlic cloves, sliced red chili, mustard seeds, and coriander seeds to the pot. Allow the mixture to simmer for another 2-3 minutes to release the flavors.
Step Four
Remove the pot from heat and let the pickling liquid cool to room temperature.
Step Five
Place the sliced celtuce stalks into a clean, sterilized jar. Pour the cooled pickling liquid over the celtuce, ensuring all the slices are fully submerged.
Step Six
Seal the jar tightly and refrigerate for at least 24 hours before consuming. The celtuce pickles can be stored in the refrigerator for up to 2 weeks.
