Pickled Leeks!

So, wild leek season is just about over, but I wanted to add one more thing. Pickling Leeks.


Pickled leeks are so good and we are finding they go really well with so much!

Here is how my husband did it. (Basically)  He made it up as he went along. (Typical)


First, he cleaned and trimmed the leeks.  Then he mixed a fair amount of white vinegar and water together in a big pot. 2/3 water and 1/3 vinegar.  He simmered it with some salt and a small amount of sugar.  Then he add dill, pepper corn and red pepper flakes. He let all of that cook together while he prepared the properly disinfected canning jars. 

Second, he filled each jar with the brine,  two cloves of garlic and a dried chili pepper. He packed each can with the trimmed, cleaned leeks.

Lastly, the cans where closed and processed in a "canner" for 15 minutes. And then allowed to cool on the counter until we heard the tops make a little popping noise, signaling they had sealed.

Enjoy!

Note:   Please, be careful during the canning process.  We've done it many times before.  If you've never done it before please make sure you've done the reading on how to  safely can.  Have fun!