Easy but great pickled leek recipe

Yummy

This recipe is from Toronto Chef Keith Froggett in The Globe and Mail from April 16, 2008. The recipe calls for 3 pounds of wild leeks. This is a lot of money if purchasing or a lot of work if harvesting your own. I started out with 2 pounds of whole leeks which translated into 1 pint of pickled bulbs.

Anything Wild

Food & Drink