Pickled Leeks

Check our Lucky 32 Southern Kitchen Blog Post – Oysters: Pearls of the South, Taste of the Sea

2 ½ pounds leeks, cut in ½ moons on bias
¼ cup sea salt
3 quarts water

Place cut leeks in a hard plastic container. Dissolve salt in water and bring to a boil. Pour boiling water over leeks and weigh down the leeks with plates to keep them under the salt water. Allow to sit at room temperature for five days; then refrigerate. Discard any leeks that float to the top. Makes 2 ½ pounds

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.