Recipe - Roman Pickles

1 Head of lettuce
2 cup Vinegar
1 cup Water
3 teaspoon Salt
2 teaspoon Dill weed or dill seed
2 teaspoon Fennel, fresh or seed
1 teaspoon Rue (optional)

1) Combine the water and salt in a 1quart jar which has a tight fitting
lid. Add the vinegar, dill, fennel, and rue.

2) Separate the lettuce leaves and add them to the liquid. Seal the jar
and let sit until ready (about 48 hours) NOTE: The original recipe from
Columella calls for salting the lettuce first, letting it "sweat" for 24
hours, and then pickling.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini