Pickled Leeks Anyone?

This is pretty new to us but we tried it at the Courtyard Deli and Kitchen in Falmouth and loved it. So we looked up some recipes, adjusted them and present this one to you. Add them to warm salads, roasted veg, serve with meats or get caught just scooping them out of the jar!


  • Leeks – 2-4 depending on how much pickled leeks you want!
  • Cider vinegar – the quality of this really does influence your end result so if you can get the best organic stuff you can find.
  • 2 tsp honey
  • 1 organic lemon
  • Thyme
  • Bay leaf or two
  • Sea salt

Fresh ingredients full of vitaminsMethod

  1. In a pan mix 1 cup of cider vinegar with 2/3 cup of water, the honey, bay leaf, chopped thyme, salt and the zest and juice of the lemon.  Bring it to the boil.
  2. Meanwhile wash the leeks thoroughly (I think you can get away with the odd bit of leek compost in a casserole but not these pickled leeks!). You can make this easier by cutting the leek in half lengthways but leaving the root end which holds it all together intact. That way you can really fan it out and wash it well.
  3. Chop the leak into ¼ inch pieces and add to the vinegar mix once its boiling. Bring to a simmer and simmer for just a couple of minutes, the leeks don’t want to be squishy. Take off the heat and put it in a sterilised jar.

Once you open these leeks you won’t want to stop eating them but do store them in the fridge.


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