Pickled Lettuce Stems

Preparation info

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By Ben Shewry

Published 2012

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  • 50 g ( oz) white sugar
  • 50 ml ( fl oz) white vinegar
  • 24 ml (¾ fl oz) Healthy Boy brand thin soy sauce
  • 1 g (1/32 oz) Sichuan peppercorns
  • 3 g (1/10 oz) Korean chilli powder
  • 10 g ( oz) ginger, peeled and shredded
  • 100 ml ( fl oz) grape seed oil
  • 12 baby cos (romaine) lettuce stems


Place all of the ingredients, except the oil and lettuce stems in a very small saucepan, bring to the boil and simmer for 1 minute. Remove from the heat and cool for 10 minutes. Whisk in the oil and cool to room temperature. Pass through a fine sieve, discarding the solids.

When ready to serve, place the pickling mixture in a vacuum pouch with the lettuce stems and vacuum-pack on 100 per cent for 20 seconds in a chamber vacuum sealer*.