Pickled Leeks

Pickled Leeks

Check our Lucky 32 Southern Kitchen Blog Post – Oysters: Pearls of the South, Taste of the Sea

  • 2 ½ pounds leeks, cut in ½ moons on bias
  • ¼ cup sea salt
  • 3 quarts water

Place cut leeks in a hard plastic container. Dissolve salt in water and bring to a boil. Pour boiling water over leeks and weigh down the leeks with plates to keep them under the salt water. Allow to sit at room temperature for five days; then refrigerate. Discard any leeks that float to the top. Makes 2 ½ pounds

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.


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