Pennsylvania Pickled Leeks
Digital Media Producer at Harvesting Nature
Kory is a lifelong hunter and angler from northwestern Pennsylvania.He enjoys filling his freezer with the wild game and fish that Pennsylvania has to offer.His goal is to show how he has introduced his three young children to the outdoors and fostered their passion for all things wild.Follow him on his journey on Instagram, @outdoorsmandad.
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It’s that time in Pennsylvania! So while you’re out scouting or hunting for turkeys, keep your eyes and nose open for these. The pickled leeks go great on a sandwich or a quick snack.
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Pennsylvania Pickled Leeks
Course: Wild RecipesServings
4
servingsPrep time
30
minutesCooking time
40
minutesIngredients
1/2 leeks with leaves cut off
1 cup distilled vinegar
3/4 cup water
1/8 cup kosher or pickling salt
3/4 cup sugar
2 bay leaves
1/4 tsp cinnamon
1/4 tsp ground gloves
1 tbsp red pepper flakes
1 tbsp Mustard seeds
Preparation
- Trim the leaves form the leeks and pack mason jar.
- Combine all other ingredients into a pot and bring to a boil until all salt and sugar have dissolved.
- Pour the liquid over the leeks, completely covering the leeks.
- Put the lid on and let cool. store in the refrigerator for several weeks.
