Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Leek
Utensils
For 2 preserving jars of each approx. 3 dl, rinsed with hot water
How it's done
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Leek
Pour the vinegar into a pan along with all the other ingredients up to and including the cloves, bring to the boil while stirring occasionally. Add the leek and lemon peel, cover and simmer over a low heat for approx. 5 mins. until just soft. Remove the leek with a slotted spoon, transfer to the prepared, clean jars.
Pickling
Bring the pickling liquid to the boil once again, pour the boiling hot liquid over the leek, filling the jars to just below the rim. Seal the jars immediately, leave to cool on a towel.
| Serve with: | Raclette or fondue |
|---|---|
| Shelf life: | Stored in a cool, dark place, the leek will keep for approx. 2 months. Once opened, keep the jars in the fridge and consume the leek quickly. |
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