Quick Pickled Leeks
Use up an abundance of leeks to make these Quick Pickled Leeks in a hurry - a few simple ingredients come together nicely for a topping on your favorite dish!
Servings 1 pint
Ingredients
- 2 large leeks
- 1.5 C white wine vinegar
- 1 C water
- 3 sprigs thyme
- 2 cloves garlic, peeled
- 1 lemon zest and juice only
- 1 tsp sea salt
Instructions
- Toss the vinegar, water, salt, and lemon in a saucepan and bring to a boil. This will be your brine.
- While the brine is heating to boil, rinse your leeks well, taking care to get all of the dirt out from under the various layers. Trim the green head and keep that for other recipes (I use mine for stock). Chop off the root base and discard that, too. Slice the leek lengthwise down the middle and open.
- Clean out the leek once again to make sure you have no added dirty and debris. Chop into half moon shapes, or rings, your preference, and drop into your jar along with the sprigs of thyme and clove of garlic.
- Once the vinegar starts to boil, remove from the heat and pour over the leeks. Cover with lid and ring. Let sit to cool, then place in the fridge. They will keep for up to 14 days.