Crisp Garden Medley in Lettuce Cups with Quick-Pickled Carrots and Beans

1. Pack Vegetables and Spices

Pack the carrots, green beans, halved grape tomatoes, julienned Thai chiles, kombu strip, garlic clove, and black peppercorns into a sterilized quart-size canning jar.

2. Prepare Pickling Brine

In a medium saucepan, combine the rice vinegar, white vinegar, 2 tablespoons of lemon juice, lime juice, tamari, coconut palm sugar, and kosher salt. Heat until hot to the touch and the sugar and salt have dissolved.

3. Cool and Pour Brine

Remove the brine from heat and let it cool for about 15 minutes. Pour the cooled brine into the canning jar with the vegetables, ensuring all veggies are submerged. Allow the jar to cool to room temperature before sealing.

4. Refrigerate and Remove Kombu

Seal the jar and refrigerate overnight. Remove the kombu after 2 hours.

5. Season Lettuce

Drizzle 1 tablespoon of fresh lemon juice over the butter lettuce leaves and sprinkle with a pinch of kosher salt. Toss gently to coat.

6. Assemble Lettuce Cups

Arrange the lettuce leaves on a platter, forming cups using one large and one small leaf per serving. Fill each cup with the pickled vegetables.

7. Garnish and Serve

Sprinkle the filled lettuce cups with chopped toasted peanuts and fresh cilantro.