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.


Quick-Pickled Veggie Lettuce Cups with TzatzikiQuick-Pickled Veggie Lettuce Cups with Tzatziki

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