An extremely popular way to eat wild leeks is to pickle them, and then eat them as a snack, on salads, on burgers, etc.
But sometimes you don’t want to make 15 jars at once. This makes one jar and is much easier to manage.
Here a Downloadable PDF!
Quick Wild Leek Refrigerator Pickles
2 Cups Apple Cider Vinegar
½ Cup Water
¼ Cup Brown Sugar
1 tsp Kosher Salt
20 Wild Leeks, roots and greens trimmed off.
Makes one quart jar.
1. In a small pot, combine everything but the leeks and bring to a boil.
2. In another bowl, mix together some ice and water.
3. When the mixture on the stove is boiling, add the ramps and cook for about 30 seconds, and then remove them and add to the ice mixture to stop the cooking process.
4. Remove the picklng mixture from the stove and let cool.
5. Drain the ramps and dry them off, and then stuff them into the jar. Pour the picling liquid over the ramps, and then store in the refrigerator.
They will last for months, and the longer they stay in the liquid, the stronger the pickling flavor will be.