Pickled Three-cornered Leek Bulbs is a traditional British recipe for a classic pickle made from the bulbs of the invasive plant, the three-cornered leek. The full recipe is presented here and I hope you enjoy this classic British version of: Pickled Three-cornered Leek Bulbs.
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Ingredients:
225g three-cornered leek bulbs (and larger bulbils), peeled (plus some of the stems)
1 tbsp tarragon leaves
1 tsp thyme leaves
1/2 tsp black peppercorns
480ml white malt vinegar
125g granulated sugar
1/2 tsp mustard powder
1/5 tsp celery seeds, crushed
1/2 tsp sea salt
Method:
Slice any of the larger three-cornered leek bulbs in half then mix in a bowl with the tarragon, thyme and black peppercorns.
Meanwhile, combine the vinegar and sugar in a pan. Cook over high heat until boiling then stir-in the mustard powder and celery seeds. Boil for 5 minutes then add the black peppercorns and sea salt and boil for 5 minutes more. Remove from the heat and strain to remove the spices.
Place the three-cornered leek bulbs and herbs in sterile jars, filling to within 2.5cm of the top. Pour the hot vinegar mixture over the top, filling to within 6mm from the tip. Seal well and store in a cool, dry, cupboard for at least three weeks before using.
