Week 45: Pickled Leeks

Super excited about this pickled leek recipe as it is, in my opinion, an improved version of the pickled green onions I did in my earliest of early days of pickling. Leeks are sturdier so naturally a better fit for pickling, and while it’s mostly because of the way I cut the leeks (1/4″ rounds rather than longer, while stalks), they do have a less slimy texture than the green onion results. Another pro about this pickle recipe: leeks are ridiculously cheap, unlike a few of the things I’ve pickled recently, so these are great to make en masse. And if you have leftover thyme, pickle these while you’re at it!

The current ideas I found for pickled leeks (such as this one) generally suggest simmering the leeks briefly but I like as much oniony flavor and crispness as possible so I just poured the hot brine over a filled jar for minimal cooking. Go forth and pickle this beauteous veggie – it would be great thrown into salad, as a sandwich filling or atop a soup (#SoupSeason) or stew (chili, duh).

Pickled Leek Recipe

Makes 1 quart



  • 1 cup water
  • 1 cup white wine vinegar
  • 1 tsp sugar
  • 1 tbsp kosher salt
  • 4 sprig fresh thyme
  • 2 bay leaves
  • 1 lemon (zest and juice)
  • 5-6 leeks


  • Zest and juice lemon. Bring zest, juice, water, vinegar, sugar and salt to a boil until sugar and salt are fully dissolved.
  • Remove outer stalks of leeks and cut into 1/4″ rounds.


  • Rinse sliced leeks. This might break up the compact rounds a bit but it beats eating the dirt that typically gets caught in some of the inner layers!


  • Add thyme and bay leaves to jar. Top with rinsed leeks.


  • Cover contents of jar with lemony brine.


  • Recommended use: these taste great on their own  but, as mentioned above, great as a soup garnish, sandwich filling or thrown into a salad. And as is definitely a theme amongst these pickled delights, certainly wouldn’t hurt being added to a meat and cheese platter.


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