Wild leek pickles
Bring a pot of salted water to a boil. Add:
20 wild leek bulbs, roots and green leaves trimmed (save the leaves for pesto)
Boil for 2 minutes. Drain. Rinse the leeks in cold water. Place in a glass jar.
In a saucepan, make pickle brine by combining:
1 cup cider vinegar
¼ cup honey
¼ cup sugar
1 teaspoon chili flakes or fresh jalapeno pepper, sliced
1 teaspoon black peppercorns
1 teaspoon coriander seeds
½ teaspoon sea salt
Bring the brine to a boil. Remove from heat and cool to room temperature. Pour the cooled brine over the leeks. Refrigerate. Wild leek pickles will keep for about 1 month.