This quick pickled Leek and Thyme recipe is really awesome for using to top vegetable soups, for tacos, or using in place of a relish. It has fresh and very earthy flavors with a good amount of punch.
1 large Leek trimmed and chopped (green part cut off and cleaned and cut in half so you create half moon shapes)
1 1/2 cups White Wine Vinegar
1 cup water
Handful of Thyme
2-3 Bay leaves
1 large clove of garlic roughly quartered
The zest and juice from 1 lemon
1 teaspoon sea salt
1. To make the quick pickled Leeks, you first will need to start your vinegar mixture. With quick pickling, you need to bring in heat to start the pickling process.
It can be done in many ways, but one way is to boil the vinegar and spices, which is what we will do. So toss all ingredients into the pot other than the leek and get that going over a burner.
2. While the vinegar is coming to a boil you will need to clean and cut your leek. First, trim the green head. I preserve mine for stock.
Also, chop off the root base and discard. Before washing, slice the leek body longwise down the middle and open.
Now clean out dirt well so you have no added variables in your pickling. Once clean, chop into half moon shapes and drop into your jar.
3. Once the vinegar is brought to a boil with all of the ingredients simply pour the vinegar into the jar over the leeks and give a stir.I then let it sit to cool and then place it in the fridge. It will keep in the fridge for up to 2 weeks.
Keywords: pickles, preservation, leeks, summer, pantry staples