How to make pickled leeks: best recipes

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

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

Selection and preparation of leeks for pickling

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

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

What the perfect leek looks like:

• the absence of spots and contrasting shades on it;
• the root is light and pure (the lighter, 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 seals on the stems are unacceptable;
• the leg of the "regular" leek is cylindrical, the base in the shape of an onion is a sign of a poor-quality product;
• onions should not be sticky, wet or slippery.

Preparing a product for further culinary processing is not difficult. It has no husk, so it takes a minimum of time to clean.

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, green feathers can not be thrown away, but frozen and then added 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 the sand between the plates.

A large leek is cut into 4 parts, a small one - into 2 halves. Cutting into rings is also possible.

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

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

How to pickle leeks

Leek is a unique vegetable that attracts with its versatility. When fresh, it is able to enrich the taste of meat, fish and vegetable dishes. Save as many useful components as possible pickling in vinegar. A slight heat treatment removes the bitterness, preserving the taste and vitamins. We suggest adopting a classic quick recipe for making a spicy 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 the onions vertically in clean jars.
3. Pour granulated sugar, salt, bay leaf and pepper into boiling water. Let it simmer for 5 minutes and pour in the vinegar. Boil again for 3 minutes and pour the onion with liquid.
4. Pour vegetable oil into each jar, seal the container with lids and turn over.

Recipe variations

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

Scottish recipe with herbs

In this recipe, the delicate taste of onion sets off 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 into 4 parts.
2. Boil water, pour in oil, add salt, sugar and spices. Cook for 5 minutes, then pour in the vinegar and simmer for another 3 minutes.
3. Put the leeks in jars, put chopped greens on top and pour boiling liquid over without straining. Close the container and turn it over.

Asian marinated

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

Ingredients:

• leeks - 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. In a saucepan, mix the liquid components, add sugar, put on a low heat and stir until completely dissolved. Boil the marinade for 5-7 minutes and pour in the lemon juice.
3. Wash the chili peppers and cut them with a sharp knife into rings together with the seeds.
4. Place the onion and pepper in a glass dish. Pour the contents with hot marinade and leave to cool completely. Then put 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 making marinated onions with vinegar.

Ingredients:

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

Preparation:

1. Wash the leek and put it 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, add to the onion. Add mustard, salt, sugar, thyme leaves, add oil and 1 tbsp. l. water. Stir the dressing and immerse the leek in it.
3. Put the appetizer in the cold for 3 hours. Serve with fish or meat.

Read also:

Why do women need to eat onions and how are they useful?

Calorie content, benefits and harms of green onions.

With apples and cranberries

Juicy, sweet, piquant - this is how you can characterize the taste of this snack. The cranberries in this recipe add an unusual sour note. Leek appetizer is suitable as a topping for pork and chicken kebabs.

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, cut into pieces.
2. Cored apples, cut each in half and then thinly. Wash the cranberries.
3. Cook a spicy marinade from salt, sugar, spices. 5 minutes until ready, pour in vinegar, soy sauce, vegetable oil.
4. Immerse the prepared onion in the marinade, cover and leave to cool completely. Store in 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 turns out to be 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, red ground pepper, bay leaf - to taste.

Preparation:

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

How to prepare for the winter

Harvesting leeks for the winter in a marinade is no different from cooking other vegetables. Wine and table vinegar, lemon juice, and sugar act as preservatives.

Storage containers and lids are pre-disinfected by steam, in a microwave or oven. For cans with a capacity of 0.5 liters, 10 minutes is enough, liter cans are boiled for 15 minutes.

Onion snacks are prepared in small cans. This makes them easier to store in the refrigerator.

Pouring with hot marinade provides additional sterilization of the product, and the workpieces will stand up to 6 months without exploding.

For storage, use a refrigerator, cellar (basement) or an insulated balcony.

If it is not possible to store the workpieces at a temperature not higher than + 3 ° C, jars of vegetables are sterilized in a water bath, rolled up with lids, turned upside down and wrapped in a warm blanket or blanket. After such actions, the containers will stand in the pantry without any problems.

Reference. The longer the leek is stored, the more ascorbic acid accumulates in it.

Tips from experienced housewives

To make the leek appetizers only delight, use the advice of experienced housewives:

1. When choosing a leek, carefully examine the root. If it is yellow, then the product has started to deteriorate.
2. If there are signs of rot on the stems, set the product aside.
3. Sluggish and too soft onions will not be stored for a long time, there is no longer any juiciness in it.
4. If there are yellow spots on the surface, then the onion has started to dry or it has been treated with chemicals to accelerate growth.
5. The formation of a peduncle inside the feathers indicates that the leek is overripe and has lost its taste.
6. Do not forget to thoroughly rinse the white part - sand and dirt accumulate between the plates, since it is hidden under the ground.
7. Leek does not have the bitterness inherent in onions, so it does not need to be scalded with boiling water first.
8. To keep the blanks longer, carry out additional sterilization of the cans and then seal them with a turnkey or sealed lids.

Conclusion

Leeks marinated for the winter are a real gourmet find. It has no bitterness and goes well with meat, fish and vegetable dishes. Depending on the selected ingredients, the snack acquires a unique smell and aroma.

Star anise, cloves, cinnamon sticks add an exquisite aroma. Wine or table vinegar, lemon juice are used to extend the shelf life and add spicy notes. A Korean chili and garlic appetizer isn't complete without soy sauce.