My obsession with salmon has subsided a little bit and these days I’m crushing on leeks. When I realized I bought too many the other day, I looked up a recipe to pickle them so they wouldn’t go to waste. Now you know I’m all about quick and easy so imagine how thrilled I was to find one that took twenty minutes from start to finish and I had all the ingredients on hand!
This easy recipe is from Chicago chef Paul Virant’s cookbook, The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-doux
This week I will be heading out to get some fiddleheads and wild leeks from my favorite place to shop – Nicholyn Farms and Barrie Hill Farms. They are picked locally in the forests and disappear quickly because they’re so popular. Last year I made a Halloumi & Za’atar Fattoush Salad that was a hit on the blog. Love that za’atar! Wild leeks look more like scallions as you can see below.
They are not only tasty but also chock full of vitamin K. They are very good source of manganese, vitamin B6, copper, iron, folate and vitamin C. Leeks are also a good source of vitamin A in the form of carotenoids, dietary fiber, magnesium, vitamin E, calcium, and omega-3 fatty acids.
If you’re not into pickling or preserving, no worries – this requires no previous experience and you’ll be thrilled that you were able to do this so easily. Don’t forget to hashtag #simplyfreshdinners with your creations on Twitter or Instagram so I can see what you’re up to. Cheers!
- 4 leeks
- 1 1/2 cups Champagne vinegar
- 1 cup water
- 3 sprigs thyme
- 3 bay leaves
- Zest and juice of 1 medium lemon (about 2 teaspoons zest and 3 tablespoons juice)
- 1 teaspoon kosher salt
- Using a sharp knife, slice off the root ends of the leeks, keeping as much of the white ends intact as possible. Trim away the dark-green tips and discard. Make an incision lengthwise halfway through the leek. Pry the leek open and run under water, fanning it open to remove any residual dirt. Slice the leeks crosswise into 1/4-inch pieces. (You should have about 4 cups leeks.
- In a small saucepan, combine the vinegar with the water, thyme, bay leaves, lemon zest, lemon juice and salt. Bring the mixture to a boil. Add the leeks, cover and simmer over medium heat for 2 minutes.
- Remove the saucepan from the heat and let cool completely, about 2 hours. Transfer to a [url href=”http://amzn.to/1rKnuLx” target=”_blank”]lidded container[/url] and refrigerate until needed. (This recipe can be made more than a week in advance and will keep for 2 weeks, so long as the leeks stay submerged in the pickling liquid.)
- Note: I added another couple of thyme sprigs on top before sealing because I love it.
PS. I just had to share one pic of many shots I took last week when I was fortunate enough to spend a few hours observing a fox den. There were two moms with their kits and it was an extraordinary experience. I’ll be posting more photos on the next Tuesday Tidbits. Aren’t they just adorable?!
46 Comments
Jennifer @ Seasons and Suppers
May 10, 2016 at 6:05 amWhat a great idea! I pickle onions often, but never thought about doing leeks. Will be trying this 🙂
Jennifer @ Seasons and Suppers recently posted…Shrimp Summer Roll Salad with Spicy Peanut Sauce
Robyn
May 10, 2016 at 8:02 amHi Jennifer,
I always have plans for pickling but never get around to it. When I found this easy recipe, I was sold!
Robyn recently posted…Quick Pickled Leeks
Rebecca @ Strength and Sunshine
May 10, 2016 at 6:38 amO these would be perfect on some pasta or fish! Love a new way to serve up some beautiful leeks!
Rebecca @ Strength and Sunshine recently posted…Freedom Feature: Mistie Blevins “Tanner’s Story”
Robyn
May 10, 2016 at 8:03 amOnce I started thinking about it, Rebecca, I figured they would go well on everything, lol.
Robyn recently posted…Quick Pickled Leeks
Blair @ The Seasoned Mom
May 10, 2016 at 6:53 amWhat?! The salmon obsession has subsided?! We grilled some for dinner on Saturday night and I thought of you! 🙂
I’ve actually never cooked with leeks at home, so you have me curious about this new love!
Blair @ The Seasoned Mom recently posted…My #1 Tip for Successful Morning Workouts
Robyn
May 10, 2016 at 7:44 amLOL, it’s only subsided, Blair, it’s still there on the back burner. And grilled salmon is the very best! I think you would love leeks – give them a try! 🙂
Robyn recently posted…Quick Pickled Leeks
Traci
May 10, 2016 at 7:31 amOh my, those baby foxes! Kits! They are SO adorable. And as always, your recipe looks delicious–and beautiful.
Robyn
May 10, 2016 at 8:04 amAren’t they just the best, Traci? I find it hard not to go back every day to watch them! Thanks so much for your visit and kind words. Good to ‘see’ you again!
Robyn recently posted…Quick Pickled Leeks
Bam's Kitchen
May 10, 2016 at 7:40 amI am a pickle nut. Love them prepared all sorts of ways but I have not had pickled leeks. What a great idea. Do you suppose there is any particular reason I can’t pickle the green part of the leeks too? –too soft? Gorgeous shots. Sharing everywhere…love your little baby foxes btw…
Bam’s Kitchen recently posted…Top Breakfast and Brunch Recipes
Robyn
May 10, 2016 at 8:07 amHiya Bobbi,
Oh, I didn’t know you are a pickle nut! I am too but oddly I don’t buy them that often. I need to change that. I think the green would be too soft but you could give it a try. Have a fabulous day!
Robyn recently posted…Quick Pickled Leeks
sue|theviewfromgreatisland
May 10, 2016 at 10:33 amI adore leeks, and never thought to do this, you are so smart! I’ve never seen the little wild ones, I’m going to have to keep my eyes peeled!
sue|theviewfromgreatisland recently posted…Hibiscus Lemon Bars
Robyn
May 11, 2016 at 6:54 amHi Sue,
Wild leeks are one of those extreme foods. They only grow in hardwood brush areas in higher elevations in eastern North America from Georgia to Ontario and Quebec. You’ll only find them at farmers markets when they’ve been harvested by a leek lover. (they’re just too much work otherwise!) Great news is that regular leeks are what I used for this recipe so you’re good to go 🙂
Robyn recently posted…Quick Pickled Leeks
Amanda
May 10, 2016 at 10:36 amWhat a great idea! I never would have thought to pickle leeks! Thank you so much for sharing.
Robyn
May 11, 2016 at 6:55 amThanks so much, Amanda. I hope you let me know if you try this 🙂
Robyn recently posted…Quick Pickled Leeks
Smitha
May 10, 2016 at 12:10 pmPickled leeks … never heard…. really innovative way of pickling seasonal ingredients. Pictures are elegant and classic
Smitha recently posted…Restaurant Style Tiffin Sambhar
Robyn
May 11, 2016 at 6:56 amI loved that this was so easy, Smitha. Thanks for your kind words!
Robyn recently posted…Quick Pickled Leeks
Marie
May 10, 2016 at 12:54 pmI love pickles, but have never had pickled leeks. They sound wonderful and would go with so much – and you make them look so good too! Thanks for sharing.
Marie recently posted…Roasted Broccoli & Cauliflower with Lemon and Garlic
Robyn
May 11, 2016 at 6:58 amThanks so much, Marie. I had them with my salmon last night and it was fabulous. I’m hooked!
Robyn recently posted…Quick Pickled Leeks
Anita Rivera
May 10, 2016 at 4:02 pmMY FRIEND! Hello! I am finally home from school, enjoying your photos! WOW, these photos are ultra sharp! I LOVE LEEKS. I use nothing else when I am making my creamed cauliflower soup or other special soups. Leeks rule.
And these foxes, we have some in the neighborhood! Precious signs of life in nature always make me so happy. Enjoy the rest of your evening!
Robyn
May 11, 2016 at 7:00 amThese were taken with the macro lens, Anita. See what you have to look forward to! lol The leeks were so delicious.
I’m just loving the foxes! I wish they wouldn’t grow so fast. Soon they’ll be gone.
Hope you’re having a great week. 🙂
Robyn recently posted…Quick Pickled Leeks
Tricia @ Saving room for dessert
May 10, 2016 at 4:25 pmI love that you pickled leeks – I wish I had come up with that idea – it’s brilliant! My husband would flip for picked leeks on everything and anything – I think you are so right. I love your fox photos – what a fabulous experience!
Tricia @ Saving room for dessert recently posted…Easy Small-Batch Strawberry Jam
Robyn
May 11, 2016 at 7:05 amI had them with my salmon last night, Tricia and they were amazing! Let me know what you think 🙂
Oh these precious foxes! I don’t want them to ever leave!!
Robyn recently posted…Quick Pickled Leeks
rebecca
May 10, 2016 at 9:39 pmoh nice love leeks and amazing shot of the foxes
Robyn
May 11, 2016 at 7:06 amThanks, Rebecca. Great to visit your lovely blog. Good luck with your farm!
Robyn recently posted…Quick Pickled Leeks
Sara
May 10, 2016 at 11:45 pmI loooove leeks, I just wish they weren’t so expensive around here! Sometimes I halved them, steam them, then top with vinaigrette, so good. These pickled leeks look fabulous!
Sara recently posted…Mexican Shrimp Bites
Robyn
May 11, 2016 at 7:09 amThe good thing about this recipe is that they’ll go a long way, Sara. They vary wildly in price here so I never know whether I’ll be buying them or not. Thankfully, they’ll be at the farmers markets for the next while and a reasonable price.
Robyn recently posted…Quick Pickled Leeks
Kathleen | Hapa Nom Nom
May 11, 2016 at 12:17 amOh Robyn… this is brilliant! I never would have thought about pickling leeks but already the ideas to put these to use are swirling through my head! Hmm… what about a topping on a salmon burger??? 😉
Kathleen | Hapa Nom Nom recently posted…Soba Noodle Salad with Walnut Pesto
Robyn
May 11, 2016 at 7:10 amI had them on my grilled salmon last night, Kathleen and they were amazing so YES! that would be genius!! Now I must see your latest creation 🙂
Robyn recently posted…Quick Pickled Leeks
Chris Scheuer
May 11, 2016 at 5:16 amWow, what a fun treat! I think these leeks could be used in a zillion different ways, including transforming a simple sandwich into something deliciously gourmet! Great idea!
Robyn
May 11, 2016 at 7:12 amThat definitely would work, Chris! They are so versatile and tasty. Now I’ve got sandwiches swimming through my head, lol.
Robyn recently posted…Quick Pickled Leeks
John/Kitchen Riffs
May 11, 2016 at 11:33 amGreat fox photo! And I love leeks, but have never pickled them. But I will. 🙂 Thanks!
John/Kitchen Riffs recently posted…Strawberry-Chipotle Salsa with Jalapeño
GiGi Eats
May 11, 2016 at 6:26 pmI am in love IN LOVE I tell you, with LEEKS!!! I don’t eat them nearly enough, not sure why – but I ADORE THEM SOOOOOOO MUCH!!!! They pair nicely with… Wait for it. WAIT FOR IT.
Salmon. 😉
GiGi Eats recently posted…Superheroes Making Salads In The Kitchen
Robyn
May 13, 2016 at 7:43 amYou would love wild leeks, GiGi. And yes, perfect with our favorite fish! lol
Marla
May 13, 2016 at 12:08 pmHi Robyn,
What a unique and interesting recipe. Sounds tasty and healthy. I love your picture of the foxes – what a experience that must have been. Thanks for sharing on Real Food Fridays. Pinned & tweeted!
Marla recently posted…“Home Automation and New Energy-Saving Technology!”
Robyn
May 15, 2016 at 7:19 amThanks so much, Marla. The leeks were delicious and the foxes – well, it was truly memorable!
Karen (Back Road Journal)
May 14, 2016 at 1:39 pmI really like the idea of pickled leeks, thanks for sharing the recipe Robyn.
Karen (Back Road Journal) recently posted…Coffee Panna Cotta
Robyn
May 15, 2016 at 7:16 amI was thrilled with the flavors, Karen, and everyone I talk to has a different idea for them! Thanks for visiting 🙂
Jennifer romaine
May 17, 2016 at 10:05 amI never thought to use leeks in this manner. I bet they are delicious! Thanks for linking it up to DIshing It! & Digging It!
Marla
May 19, 2016 at 9:50 amHi Robyn,
Just a note to let you know that I have chosen your post as one of my features for this weeks Real Food Fridays that goes live every Thursday @ 7pm EST. Thank you for being part of Real Food Fridays and sharing your great posts with us!
Marla recently posted…“Tips on Avoiding Food Temptations While on a Diet!”
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Billy
May 16, 2017 at 1:56 pmThis is something I have yet to try: pickled leeks! I have tried a lot of pickled vegetables but leeks has yet to hit the list so far. I am more than excited to try this recipe at home and see if I can recreate it to look just like the pictures you have shown on the site! This recipe looks super simple and easy to follow. Thank you for sharing!
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May 17, 2017 at 6:20 amIt’s about as simple as it can get when it comes to quick pickled vegetables, Billy. I’d love it if you’d share your pics. Have fun!
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