1
Prepare the leeks
15 minSlice the leeks, wash thoroughly in plenty of water, and drain.
Pickles and Preserves
An easy winter pickle made by resting slightly sweet leeks, which stay fresh in winter, in a vinegar brine. Its sour-crunchy texture adds liveliness to the table alongside olive-oil dishes and meat dishes.
Step by Step
How to make it?
2
Layer into the jar
8 minPack the leek slices tightly into sterilized jars together with the garlic and bay leaf.
3
Boil the brine
9 minBoil the water, vinegar and salt, stirring until the salt completely dissolves; remove from heat and let cool until lukewarm.
4
Leave to ferment
Pour the lukewarm brine over the leeks so it covers them completely, close the jar and leave to ferment in a cool, dark place for two weeks. The longer it sits, the more balanced the sourness becomes.
Reminder
Important: When slicing the leeks, use the white and light green parts, as the dark green leaves will toughen and stay fibrous in the pickle. Jars must always be sterilized in boiling water, otherwise the pickle may go moldy. Those sensitive to vinegar should be cautious before consuming.
Editor's Note Editörün Notu
Soaking the sliced leeks in plenty of water for a few minutes after slicing and washing them thoroughly removes the dirt between the layers and keeps the pickle clear.
Admin DadaGastro · verified in test kitchen
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