Time to take a leap: This easy-to-learn pickling technique is calling your name.
Quick-Pickled Veggie Lettuce Cups with Tzatziki
¼ cup apple cider vinegar
2 tablespoons white wine vinegar
1 tablespoon kosher salt
1 teaspoon sugar
1 head fennel, thinly sliced
2 shallots, thinly sliced
3 yellow beets, thinly sliced
1 bundle radishes, thinly sliced
1 head butter lettuce or similar
1 head chicory or similar
Fresh cilantro and mint, for serving
1 container CAVA Tzatziki
Combine apple cider vinegar, white wine vinegar, salt, and sugar in a small saucepan. Bring to a boil, stirring, then remove from heat. Pour over fennel, shallot, yellow beets, and radishes. Allow to sit for 10 minutes, then drain.
Put a dollop of Tzatziki in each lettuce leaf. Top lettuce leaves with pickled veggies and add cilantro and mint.
You can purchase our line of small-batch dips and spreads at your area Whole Foods or other area specialty market.
Click here to find the one that’s closest to you.