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1 Quart
Easy
Published 1999
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 leeks culled from the garden, preferably no larger than 1½ inches in diameter.
Rinse the leeks well to remove any grit, trim the root ends and tops, and place in a large bowl. Pour boiling water over the leeks and let stand for 1 minute. Drain and rinse well with cold water.
Pack the leeks upright into a tall, sterile quart jar along with the celery, carrot, hot peppers, garlic, bay leaf, and salt.
Pour the vinegar over the vegetables, making sure they are