Shalotta, Mom'S Pickled Lettuce Condiment

• 2 large bunches Green Leaf or 2 medium heads Iceberg lettuce, washed and dried
• 4 large garlic cloves, finely chopped
• 1 medium bunch fresh dill, thick stems removed and fronds roughly chopped
• 1/2 cup dried cranberries, tart cherries, or raisins
• 1 cup boiled warm water
• 1/2 cup red wine or apple cider vinegar
• 2 teaspoons kosher salt
• 2 tablespoons sugar
• 1/2 teaspoon red pepper flakes or your favorite hot chile pepper, finely diced

1. Trim the ends of the green leaf lettuce and chop it in about 3/4-inch wide ribbons. If using iceberg lettuce, core it, slice in half and then cut in about 3/4-inch wide ribbons. Transfer to a very large bowl and toss with garlic, dill, and dried berries.
2. In a measuring cup combine water, vinegar, sugar, salt, and red pepper flakes. Stir until sugar and salt are completely dissolved. Let cool to room temperature and then pour over the lettuce.
3. Cover the bowl with a shallow plate that is a little smaller in diameter and place something heavy on top to press down the lettuce mixture. Let stand for about 2 hours, then pack tightly into a quart container and pour the pickling liquid over the top. Cover and chill until ready to use. It will keep fresh in the refrigerator for more than 1 week.

green leaf, garlic, dill, cranberries, boiled warm water, red wine, kosher salt, sugar, red pepper

Taken from food52.com/recipes/19023-shalotta-mom-s-pickled-lettuce-condiment (may not work)