Pickled Cucumber and Butter Lettuce Salad (Shalot)

This is, quite literally, a pickled salad, with all the ingredients magically becoming both softened and crunchy. It's a refreshing, sweet and tart complement to almost any grilled or roasted entree, from meats to fish. Although I don't think she invented it, I've never seen anything like it any place except my grandmother's dining table.

Serves 6 to 8

3 cups water
1 1/2 cups (one 12-ounce bottle) rice vinegar
6 tablespoons sugar
1 tablespoon kosher salt
2 heads (about 1 1/4 pounds) butter lettuce, washed, trimmed and torn into bite-sized pieces
1 cucumber, peeled, halved lengthwise, seeded and cut crosswise into thin slices
1/4 small red onion, halved lengthwise and cut crosswise into thin slices

In a large bowl, combine the water, vinegar, sugar and salt, whisking to dissolve the sugar and salt. Stir in the lettuce, cucumber and onion and set aside in the refrigerator, stirring occasionally, until softened, at least 2 hours and up to overnight. Serve chilled.