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Method:
Peel away any outer green layers of the
leek bulb to reveal the white bulb. Wash, and rub the leek with
salt. Leave to drain in a colander for 30 minutes to an hour.
Boil together the sugar, water and vinegar to dissolve the sugar.
Leave to cool. Pack the leek into a clean and dry glass jar.
Add the cooled vinegar solution to completely cover the leek.
Set aside to pickle for at least 2 days. It keeps well for a
week at room temperature. In the refrigerator, it can keep for
months.
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