Pickled Leeks from The Georgian Feast by Darra Goldstein
Georgians enjoy the tang of many vegetables, such as leeks, that are unfamiliar to Americans in pickled form. Aged in vinegar, leeks make a crisp and unusual pickle. For best results, use tiny leek...
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Ingredients
- 1 pound small leeks
- 1 large carrot, peeled and cut into rounds
- 1 stalk celery, coarsely chopped
- 2 small hot red or green peppers, seeded and halved
- 1 bay leaf
- 3 garlic cloves, peeled
- 2 cups white wine vinegar
- 2 tablespoons salt
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