John Myers
Ingredients for 6 servings:
- 1 ½ kg leeks
- 2 tsp salt
- ¼ liter vinegar (wine vinegar)
- 125 g sugar
- 100 g shallot(s) or small onions
- 3 garlic cloves
- 3 chili peppers, small red, fresh
- 3 star anise
- 1 tbsp green pepper
- 1 tbsp rosemary
- 1 lemon(s), untreated
Instructions
Working time approx. 30 minutes; Rest period approx. 3 days; Total time approx. 3 days 30 minutes
Can also be made very well with fennel
Clean and wash the leeks, remove any sand, trim off the top dark green parts, and cut the stalks into approximately 10 cm long pieces. Boil in salted water for approximately 10 minutes until al dente. Remove with a slotted spoon and drain. Bring the vinegar, sugar, and 1/4 l water to a boil. Meanwhile, peel the shallots and garlic. Quarter or eighth the shallots (depending on size), and finely chop the garlic. Add both to the hot stock along with the deseeded chilies, rosemary needles, star anise, peppercorns, and sliced lemon, and bring to a boil. Meanwhile, place the leeks in a large, tightly sealed bowl (if you’re eating them within a few days) or stand them upright in a large preserving jar. Pour the very hot stock over them, layering the lemon slices and star anise between them. Seal the container immediately and let it sit for at least 3 days before eating.
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