The leek should also be pickled.
You can use the whole leek. Adobe Stock / AOP
Pickled onion is familiar to many, but try putting leek in pickle broth. You get a great side dish at the same time. It is suitable for many dishes, after all, leek has a mild onion taste.
Pickled leek gives the food a suitable freshness.
The leek can be pickled the day before, a couple of hours before or just a quarter of an hour before eating. The structure of the leek is porous, so it is easily pickled.
Chef Risto Mikkola use both the white and green part of the leek. At the store, he chooses a leek with the longest white part and strong, firm, green leaves.
Pickle broth is made really easily. Eeva Paljakka
Before use, the leek should be rinsed carefully, as soil may remain in the leaf sheath formation during growth. Mikkola can’t help but wonder how many home cooks leave the green part of the leek unused.
– I don’t know why someone doesn’t use it. I always use. There is nothing wrong with that, on the contrary. Leek leaves are beautifully colored and have a good and fresh taste. They have a milder onioniness. The green part is almost the best part of the leek, Mikkola praises.
He advises that the green part should not be thrown away under any circumstances.
– If you throw leek leaves in the trash, it’s the same as throwing money in the trash.
Pickled leek
2 dl of leek in small cubes
0.5 dl apple cider vinegar or brandy vinegar
1 dl sugar
1 dl of water
0.5 tsp of salt
1. Mix vinegar, sugar, water and salt in a pot, bring to a boil.
2. Cool the broth and mix in the leek cubes.
3. The leek can be pickled for just a few hours or several days.