Lettuce Vinegar Recipe

lettuce vinegar
Recipe for Lettuce Vinegar submitted by Bob Cookson

Ingredients for Lettuce Vinegar:

  • Lettuce
  • Onion
  • Sugar
  • Vinegar

Method for Lettuce Vinegar:

  1. Peel and chop an onion finely, finely shred a lettuce.
  2. Place onion and lettuce in a bowl add copious amounts of sugar and vinegar and stir. Quantity of sugar and vinegar is of personal taste. Leave to stand for half an hour.

This mixture makes a fantastic dressing when spooned over fish and chips, try it with cauliflower cheese or macaroni cheese.

Cover the bowl with cling-film and it keeps for ages. The lettuce may go brown, but it keeps its delicious flavour. If left with a bowl of brown vinegar when the lettuce and onion has been consumed… well chop more of each and use the same vinegar sugar mixture to refresh.


Posted in Vegetable Recipes, Vegetarian Recipes, All Recipes, Lettuce
6 comments on “Lettuce Vinegar Recipe
  1. Val says:

    Thanks for the recipe…..I’ve posted it.

  2. I am always looking for ways to use lettuce (it is so good for us) Helps us “relax!!”.
    This looks unusual; great I will try it. Thank you.
    (Along with the lettuce & peas That I already make often.)

  3. shoshannah says:

    Thank you for your recipe. Can I ask how long will the lettuce vinegar last if it is bottled or left in a crock pot?

  4. Jacqueline says:

    I am a homecarer and visit an elderly lady who swears by this recipe, which she got from her grandmother who used to make it. The lady I visit is 91 so how old is this recipe?

    She is as bright as a button, has a fantastic memory, gets on and does jobs around the home, is chatty and always happy.
    I am wondering if this recipe is the reason why? Any comments?

  5. Graham says:

    My Grandad used to make this and we all loved it on our Sunday dinner in place of mint sauce – we never asked him the quantity of each ingredient though and my Dad and I have never been able to replicate the recipe to be as nice as my Grandad’s version.

  6. Mrs Dorothy Ward says:

    Brought up on this, served with Yorkshire pudding on a Sunday then through the week with cold meats and new potatoes. Just had it fresh from the allotment

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