Pickled leeks are a classic Italian side dish. The recipe involves the use of fresh leeks, white wine vinegar, cloves, salt, and white peppercorns. The leeks undergo a short pickling process in the vinegar and are then served as a side dish. This preservation method gives the leeks a tangy and delicate flavor. The preparation is very simple and requires only a few minutes.
Carefully clean the leeks and boil them in a pot with slightly salted boiling water
When they are tender, drain them and let them drain well by gently pressing them to release all the water
Place them on a cloth and let them dry, then arrange them in clean jars
Pour the vinegar needed to fill all the jars into a pot, add a few cloves and some white peppercorns, and bring to a boil
Let it boil for a few minutes, then filter the vinegar through a strainer to remove the spices and pour it while still hot into the jars with the leeks, covering them completely
Leave the containers open for a full day, then add more vinegar to replace what has been absorbed by the vegetables, finally close the jars and store them
The leeks prepared this way can be preserved for a maximum of six months
Store in the refrigerator in an airtight container for up to one week.
Pickled leeks are perfect as a side to meats and cheeses.
Italy
