How to cook pickled leeks: the best recipes

Leeks are not as popular in our country as onions or green onions. However, world-class chefs value it for its delicate, creamy, slightly sweet taste without bitterness. It is consumed not only fresh or stewed, but also snacks are prepared from it.

In this article, we have prepared a guide to choosing leeks and recipes for savory appetizers.

Selecting and preparing leeks for pickling

Leek - A woody green vegetable with a mild onion flavor. It is consumed raw, stewed, and pickled.

The appearance of the product is the main criterion for assessing quality. On supermarket shelves it is wrapped in polyethylene, so it is almost impossible to smell it, but it is not difficult to detect damage through the transparent packaging.

What an ideal leek looks like:

• absence of spots and contrasting shades on it;
• the root is light and pure (the lighter the color, the richer the taste);
• the length of the white part is no more than 6 cm, this is the quality standard;
• stem diameter - not less than 1.5 cm;
• the surface should not be too dull or shiny;
• growths and compactions on the stems are unacceptable;
• the leg of the “correct” leek is cylindrical, the base is in the shape of an onion - a sign of a low-quality product;
• The onions should not be sticky, wet or slippery.

It is not difficult to prepare the product for further culinary processing. It has no husks, so cleaning takes minimal time.

The main task is to wash it well with running water and cut off the green part, which is usually not used for food.However, instead of throwing away the green feathers, you can freeze them and then add them to broths and soups for flavor.

The root is cut 4-5 cm from the edge. The white part suitable for consumption is cut in half lengthwise and washed again with running water, trying to remove sand between the plates.

Large leeks are cut into 4 parts, small ones - into 2 halves. Cutting into rings is also possible.

To prepare the marinade, use a variety of spices and herbs, vegetable oil, lemon juice, table or wine vinegar. Prepared onions pour hot liquid directly into the jars.

Reference. Leeks are sold year-round, but taste best from September to the end of April.

How to pickle leeks

Leek is a unique vegetable that attracts with its versatility. When fresh, it can enrich the taste of meat, fish and vegetable dishes. It will help to preserve the maximum of useful components pickling in vinegar. Minor heat treatment removes bitterness, preserving taste and vitamins. We suggest adopting a classic quick recipe for preparing a savory snack.

Ingredients:

• leeks - 5 pcs.;
• sugar - 50 g;
• rock salt - 12 g;
• vinegar 6% - 3 tbsp. l.;
• water - 0.5 l;
• bay leaf - 2-3 pcs.;
• sunflower oil - 50 ml;
• black peppercorns - 3-5 pcs.

Preparation:

1. Rinse the onion thoroughly under the tap, cut off the green part and roots. Cut each crosswise into 2-3 pieces.
2. Place onions vertically in clean jars.
3. Add granulated sugar, salt, bay leaf and pepper to boiling water. Let simmer for 5 minutes and pour in table vinegar. Boil again for 3 minutes and pour the liquid over the onion.
4. Pour vegetable oil into each jar, seal the container with a lid and turn it over.

Recipe Variations

There are many options for marinating the product.It combines amazingly with almost all spices, table and wine vinegar, lemon juice, soy sauce and herbs. Savory appetizers will be a delicious addition to fish, meat, grilled poultry, cereals and vegetables.

Scottish recipe with greens

In this recipe, the delicate taste of onions is complemented by the aroma of dill and parsley.

Ingredients:

• leeks - 7 pcs.;
• garlic - 4 cloves;
• vinegar 6% - 60 ml;
• sunflower oil - 100 ml;
• sugar - 50 g;
• salt - 30 g;
• bay leaf, black pepper, dill and parsley - to taste.

Preparation:

1. Wash the onion, cut off the green part, cut the white part into 4 parts.
2. Boil water, pour in oil, add salt, sugar and spices. Cook for 5 minutes, then pour in the vinegar and boil for another 3 minutes.
3. Place the leeks in jars, put chopped herbs on top and pour boiling liquid over them without straining. Seal the container and turn it over.

Asian marinated

Try this wonderful Korean snack. At home, the dish is called Yangpa jangaji. Pickled hot onions are served as an addition to the main side dish.

Ingredients:

• leek - 1 kg;
• water - 500 ml;
• soy sauce - 400 ml;
• sugar - 150 g;
• rice vinegar - 250 ml;
• green and red chili peppers - 2 pcs.;
• lemon - 1 pc.

Preparation:

1. Wash the onion, cut the white part into pieces.
2. Mix the liquid ingredients in a saucepan, add sugar, put on low heat and stir until completely dissolved. Boil the marinade for 5-7 minutes and pour in lemon juice.
3. Wash the chili pepper and cut it into rings along with the seeds with a sharp knife.
4. Place onions and peppers in layers in a glass bowl. Pour the hot marinade over the contents and leave until completely cooled. Then put it in the refrigerator and let it brew for 2-3 days. The taste of the snack will only benefit from this.

Canned in vinegar

Another option for preparing onions in a vinegar marinade.

Ingredients:

• leek - 0.5 kg;
• wine vinegar - 50 ml;
• onions - 1 pc.;
• garlic - 2 cloves;
• grain mustard - 30 g;
• thyme - 2 sprigs;
• sugar - 25 g;
• salt - 40 g;
• vegetable oil - 70 ml.

Preparation:

1. Wash the leek and place in boiling water. Blanch until soft, remove with a slotted spoon and place on a paper towel.
2. Peel the onions and chop finely. Chop the garlic with a knife and add to the onion. Add mustard, salt, sugar, thyme leaves, oil and 1 tbsp. l. water. Mix the dressing and immerse the leek in it.
3. Refrigerate the appetizer for 3 hours. Serve with fish or meat.

Read also:

Why women should eat onions and how they are useful.

Calorie content, benefits and harms of green onions.

With apples and cranberries

Juicy, sweet, spicy - this is how you can describe the taste of this snack. The cranberries add an unusual sour note to this recipe. The leek snack option is suitable as a topping for pork and chicken kebab.

Ingredients:

• leeks - 5 pcs.;
• sweet and sour apple with dense pulp - 2 pcs.;
• cranberries - 50 g;
• water - 400 ml;
• vegetable oil - 50 ml;
• salt - 50 g;
• sugar - 50 g;
• soy sauce - 25 ml;
• star anise - 3 stars;
• cinnamon - 2 sticks;
• vinegar 6% - 50 ml;
• bay leaf and black peppercorns - to taste.

Preparation:

1. Wash the onion and cut into pieces.
2. Core the apples, cut each in half and then into thin slices. Wash the cranberries.
3. Cook a spicy marinade from salt, sugar, spices. 5 minutes before readiness, pour in vinegar, soy sauce, and vegetable oil.
4. Immerse the prepared onion in the marinade, cover with a lid and leave until completely cool. Store in the refrigerator for 2-3 weeks.

In Georgian

This recipe differs from others in that the marinade is prepared with the addition of many spices. The appetizer is spicy and aromatic and goes well with any meat.

Ingredients:

• leeks - 6-7 pcs.;
• water - 700 ml;
• wine vinegar - 200 ml;
• rock salt - 60 g;
• sugar - 50 g;
• cloves, cinnamon, star anise, allspice, ground red pepper, bay leaf - to taste.

Preparation:

1. Add salt, sugar and spices to boiling water. Boil for 10 minutes, then pour in vinegar.
2. Wash the onion, cut into pieces and place in a sterile container.
3. Pour the marinade over the vegetables without straining. Close tightly with lids and turn over.