prep 0:15 total 0:25
For the Matzo
1.Heat the water, vinegar, syrup, mustard seeds, red chilli flakes, and garlic in a sauce pan for 3-5 minutes to render the flavours. Allow to cool to room temperature, then pour over lettuce in a bowl. Press down with a weighted plate for about an hour. Transfer into a pickling jar and refrigerate.
If you would like to see the original recipe, this can be found here: http://www.mynutricounter.com/gluten-free-matzo-with-pickled-lettuce/
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