Wild leek pickles


Serves 6


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.


Serve chilled.