Pickled Wild Leek Bulbs is a traditional British recipe for a classic pickle made from that most ancient of wild foods, the wild leek. The full recipe is presented here and I hope you enjoy this classic British version of: Pickled Wild Leek Bulbs.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Wild leeks are uncommon in Britain but common in Southern Europe. I'm lucky enough to be able to grow these in my garden, but please don't grub them up from the wild. To try this recipe at home, buy seeds for elephant garlic (a garden cultivar of wild leek) and grow these yourself. Always harvest in late September when the seed heads are ripe and the plant is dormant. Grub the plant up, strip off any bulbils and plant these back in your garden (but use the large ones to pickle) then cut the bulb from the base of the plant.
Ingredients:
225g wild 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 wild 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 wild 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.
