Categories: Pickles, Jams 
      Yield: 4 servings 
  
      1    Head of lettuce 
      2 c  Vinegar 
      1 c  Water 
      3 ts Salt 
      2 ts Dill weed or dill seed 
      2 ts Fennel, fresh or seed 
      1 ts Rue (optional) 
  
     1) Combine the water and salt in a 1-quart 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.