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  • Writer's pictureMatt Felsenfeld

Quick Pickled Leeks


  • 1 leek, green leaves removed, sliced into thin ribbons and washed in ice water (leeks can get really dirty so make sure you are thorough)

  • 1 cup white vinegar

  • 1 ½ tbsp kosher salt

  • ½ cup water

  • 1 tbsp white sugar

  • 6 cloves garlic, sliced

  • 1 tbsp black peppercorns

  • 1 tbsp coriander seeds

  • 2 Thai chilies (this is optional but will bring a really nice, floral heat to the pickling brine)

  • 1 bay leaf (use a fresh one if you can get it)


  1. Cut the leaves and bottom stem off of the leek so that only the white part remains. Slice the remaining piece in half (the long way, making two half-cylinders). Slice each half into thin ribbons, place in a bowl of ice water, and gently toss. Leeks can be pretty dirty and always need to be washed. Let the leeks soak while you prepare the brine.

  2. Pour the vinegar, water, salt, sugar, peppercorns, bay leaf, and coriander seeds into a saucepan and bring to a boil. Once boiling, remove from the heat.

  3. Dry the leek slices and place in a bowl or container with the garlic and thai chilies. Pour brine over the top, wait for an hour, and enjoy! These are fantastic on fried rice, on steak, or on eggs.

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