Wild Recipes

Pennsylvania Pickled Leeks

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3.5 from 2 votes

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

Recipe by Kory Slye
3.5 from 2 votes
Course: Wild Recipes


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  • 1/2 Lbs leeks with leaves cut off

  • 1 Cup distilled vinegar

  • 3/4 Cup cup water

  • 1/8 Cup kosher or pickling salt

  • 3/4 Cup sugar

  • 2 Ea bay leaves

  • 1/4 tsp cinnamon

  • 1/4 tsp ground gloves

  • 1 Tbsp red pepper flakes

  • 1 Tbsp Mustard seeds


  • 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.

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Kory Slye

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.

2 thoughts on “Pennsylvania Pickled Leeks

  • What does it mean “1/2 leeks”? 1/2 a pound? 1/2 a quart? 1/2 a bushel? Kind of hard to follow this recipe!

    • Harvesting Nature

      It’s 1/2 pound. We will correct now. Thanks for pointing that out!


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