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    Home » Recipes » Leeks

    Pickled Leeks

    Published: Feb 2, 2023 / Modified: Feb 2, 2023 by Lizzie Streit, MS, RDN / This post may contain affiliate links / Leave a Comment

    Jump to Recipe Print
    pickled leeks in a jar under text box with recipe name
    pickled leeks in a jar on a counter next to a napkin
    pickled leeks in a jar separated by text box with recipe name

    Pickled leeks are easy to make and a great way to preserve leeks that would otherwise go bad! This quick refrigerator pickle recipe uses basic pantry staples and can be customized to your liking. Plus, I included tips for what to do with pickled leeks.

    pickled leeks in a jar on a counter next to a napkin

    Pickling is just about my favorite way to prevent food waste. It’s so easy to preserve pretty much any vegetable with just some vinegar, sugar, salt, and spices!

    If you follow me on Instagram, then you probably know that I especially love quick pickled red onions (see my cookbook for my go-to recipe). I also love my Quick Pickled Shallots!

    Since apparently I have a thing for pickling different varieties of onions, this new recipe for pickled leeks shouldn’t surprise you. These tangy lil’ guys add a punch of flavor to salads and sandwiches. They would be a great addition to a charcuterie board, too!

    The opportunities are endless, friends. So I recommend you go ahead and get pickling!

    Jump to:
    • Ingredients and Substitutions
    • Variations
    • Instructions
    • Storage
    • Serving
    • Similar Recipes
    • 📖 Recipe
    salt, sugar, peppercorns, fennel seeds, vinegar, and sliced leeks on a counter

    Ingredients and Substitutions

    • Leeks: Of course, you need these!
    • White wine vinegar: This is my preferred vinegar for pickling leeks. You can substitute red wine or apple cider vinegar if needed.
    • Salt: I like to use kosher salt.
    • Sugar: I use granulated sugar and have not tried it with other types of sugar.
    • Garlic: I like to add a couple cloves of smashed garlic to the jar. They may turn blue due to the vinegar. This is normal, so don’t be alarmed.
    • Pepper: Use whole peppercorns.
    • Fennel seeds: These are entirely optional, but they add a great flavor!

    Variations

    Pickled leeks are very customizable. Keep the base recipe as written: equal parts water and vinegar, salt, and sugar, but feel free mix up the seasonings! You can add fresh herbs like dill, thyme, or rosemary or things like whole coriander, mustard, or caraway seeds. Add a pinch of red pepper flakes for a spicy kick!

    Instructions

    The full recipe card with ingredient quantities and instructions is at the end of the post.

    leeks sliced into circles on a cutting board with a knife

    Cut the leeks into circles. See How to Cut Leeks for more information.

    leeks being washed in a bowl of water on a counter

    Clean the leeks in a bowl of water, then drain and pat dry.

    pickling vinegar and spices simmering in a saucepan on a skillet

    In a saucepan, combine the vinegar, water, and seasonings. Heat over medium heat, stirring frequently, until the salt and sugar have dissolved.

    pickled leeks with seasonings in a jar before being put in the fridge

    Stuff the leeks into a 10-ounce jar (or larger). Pour the vinegar mixture over the leeks. It will just barely cover them. Seal tightly and let the jar cool to room temperature before putting in the fridge.

    Storage

    This recipe for pickled leeks is a quick pickling or “refrigerator” pickle recipe. It is not intended to be a recipe for canned leeks or shelf-stable pickled leeks. Keep the jar in the refrigerator and use within 2 weeks.

    pickled leeks in a jar on a counter next to a napkin

    Serving

    If you’re wondering what to do with pickled leeks, I have some ideas! Add them to salads, sandwiches, nachos, or charcuterie boards. They taste great on grain bowls or toast spread with ricotta or another creamy cheese. The opportunities are endless!

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    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

    📖 Recipe

    pickled leeks in a jar on a counter next to a napkin

    Pickled Leeks

    Learn how to quick pickle leeks to add to recipes for a pop of tangy flavor!
    5 from 1 vote
    Print Pin Rate Save Saved!
    Prep Time: 10 mins
    Cook Time: 5 mins
    Total Time: 15 mins
    Servings: 8 servings
    Calories: 24kcal
    Author: Lizzie Streit, MS, RDN

    Equipment

    • Wide-mouthed jar with lid (at least 10 ounces)

    Ingredients

    • 2 leeks - sliced into circles; about 1 cup
    • ½ cup white wine vinegar
    • ½ cup water
    • 1 teaspoon kosher salt
    • 1 tablespoon granulated sugar
    • 2 cloves garlic - smashed
    • ½ teaspoon whole peppercorns
    • ½ teaspoon fennel seeds
    Prevent your screen from going dark

    Instructions

    • Slice the white and light green parts of the leeks into circles and wash. Pat dry.
    • In a saucepan, combine the white wine vinegar, water, salt, sugar, garlic cloves, peppercorns, and fennel seeds. Heat over medium heat, stirring occasionally, until the salt and sugar dissolve. Remove from heat.
    • Stuff the sliced leeks into a 10-ounce or larger jar with lid. Pour the vinegar mixture over the leeks. It should just barely cover them, but don't worry, they will shrink down while pickling. Seal the jar tightly.
    • Let the jar cool to room temperature, then put the jar in the refrigerator. You can now eat the pickles whenever, but they will have a stronger flavor if you let them sit in the fridge for a day or two. Enjoy within two weeks.
    • Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!

    Notes

    • Add pickled leeks to salads, sandwiches, toast, charcuterie boards, and pizza.
    • Feel free to add other seasonings, such as fresh herbs like dill, thyme, or rosemary, whole caraway or mustard seeds, or red pepper flakes.
    • Please note this is a quick pickle recipe and is not intended to be suitable for canning or shelf-stable pickling.

    Nutrition

    Serving: 2tablespoons | Calories: 24kcal | Carbohydrates: 5g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 297mg | Potassium: 55mg | Fiber: 1g | Sugar: 2g | Vitamin A: 373IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Enjoy pickling! – Lizzie

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