An easy winter pickle made by resting mildly sweet leeks in a vinegar brine, keeping them fresh through the cold season. Their tangy, crisp texture brightens the table alongside olive-oil dishes and meat.
Slice the leeks, wash them thoroughly in plenty of water, and drain.
Pack the leek slices tightly into sterilized jars with the garlic and bay leaf.
Bring the water, vinegar, and salt to a boil, stirring until the salt has dissolved completely. Remove from the heat and let cool until lukewarm.
Pour the lukewarm brine over the leeks until covered. Seal the jar and leave it to ferment in a cool, dark place for two weeks. The sourness will mellow as it rests.
Important: Use the white and light green parts of the leeks; the dark green leaves can become tough and stringy in the pickle. Sterilize the jars in boiling water to prevent the pickles from molding. Anyone sensitive to vinegar should use caution before eating.
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