Although the white thick stalk of Leek, which is eaten, is called false by botanists, everything in this vegetable is nonetheless real and has very high gastronomic and healthy conditions for human health. Having the same rich set of nutrients as the more popular onions, Leek has a more delicate taste and is especially good in marinated form, which will be discussed later in the article.
Selection and preparation of ingredients
To get a quality product harvested for the winter, you must carefully select the vegetables and prepare them for pickling. Leek does not have scales, which significantly accelerates its preparation for use. The upper green part and roots are cut off from it, after which the vegetable is washed.
Did you know? Onion Leek is a unique vegetable, possessing a property that no other vegetable crop has anymore. During storage, it not only does not lose its beneficial properties, but, on the contrary, acquires them, increasing the content of ascorbic acid (vitamin C) by more than 1.5 times.
Depending on the size of the white false bulbs or, as they are also called, white stems (again false), they are cut lengthwise into 4 parts, and smaller specimens are cut across into several parts. The remaining ingredients of the pickling and canning process usually consist of water, sugar, salt and spices, which are used based on the amount of onion and the recipe requirements.
Step-by-step recipes for preparing leek for the winter
Pickled leeks are usually placed in hermetically sealed glass jars in which the canned product is able to be stored all winter. In this case, the contents of the jars varies depending on the recipe for pickled Leek, of which there are many.
Classic jar pickling recipe
530 min
medium leek
4 things.
vegetable oil
2 tbsp. l
Energy value per 100 g of product:
Selected, washed and freed from green parts and roots, the white stems of Leek are cut into 3 parts across.
The widest parts are still cut in half lengthwise.
All parts are stacked in a glass jar with a capacity of 1 liter.
Then comes the turn to cook the marinade. Water is poured into the pan and put on fire. When the water begins to boil, it is necessary to salt it, as well as pour granulated sugar into it and toss the bay leaves into the pan. After the marinade boils for 3 minutes, 3 tbsp. Are poured into it. l vinegar.
The marinade should boil for another couple of minutes, after which it is poured into a jar of onions. Pour in such a way that in the tank there is still room for 2 tbsp. vegetable oil.
Having filled it with oil, the jar is immediately quickly and hermetically closed, put it with the lid down and wrap it with warm material.
Selected, washed and freed from green parts and roots, the white stems of Leek are cut into 3 parts across.
The widest parts are still cut in half lengthwise.
All parts are stacked in a glass jar with a capacity of 1 liter.
Then comes the turn to cook the marinade. Water is poured into the pan and put on fire. When the water begins to boil, it is necessary to salt it, as well as pour granulated sugar into it and toss the bay leaves into the pan. After the marinade boils for 3 minutes, 3 tbsp. Are poured into it. l vinegar.
The marinade should boil for another couple of minutes, after which it is poured into a jar of onions. Pour in such a way that in the tank there is still room for 2 tbsp. vegetable oil.
Having filled it with oil, the jar is immediately quickly and hermetically closed, put it with the lid down and wrap it with warm material.Video recipe
Classic jar pickling recipe Video recipe: Classic jar pickling recipe
In Georgian
640 min
medium leek
5 pieces.
red wine vinegar
0.4 l
ground red pepper
taste
Energy value per 100 g of product:
- The Georgian way to pickle Leek differs from others in the large number of spices used. Therefore, in order to properly pickle it in Georgian, you should carefully prepare the marinade. To do this, first pour water into the pan and bring it to a boil.
- Salt, granulated sugar is added to boiling water and spices are added. While the marinade is simmering for 4 minutes over low heat, the sliced vegetable, as described in the previous recipe, is stacked vertically in a sterilized 1-liter jar.
- Ready marinade is poured into a jar on top of the onion in it.
- The container is sealed with a sterilized lid.
Important! For all its benefits, pickled leeks are not recommended for use by people suffering from inflammation of the gastrointestinal tract.
Fast cooking
420 min
medium leek
3 pcs.
vegetable oil
3 tbsp. l
black pepper peas
3 pcs.
Energy value per 100 g of product:
- Prepare the vegetable, as stated in previous recipes.
- Place its parts vertically in a 700 ml jar.
- Put the water in the pan on fire and bring to a boil.
- Pour sugar, table salt, black pepper and bay leaves into boiling water.
- After 4 minutes of boiling add table vinegar to the solution and boil the marinade for another couple of minutes.
- Then pour them a jar of onions.
- Pour vegetable oil over the marinade.
- Close the jar with a sterilized lid.
Storage methods
The fast, Georgian and classic methods for preparing leek pickled onions differ only in the composition and amount of auxiliary ingredients. At the same time, all of them are united by preservation of the product in sterilized glass jars, hermetically sealed with sterile lids. In this form, the vegetable harvest for the winter is able to be stored in a cool place until spring.
Important! The strict requirement to store the finished product at a temperature not exceeding + 20 ° C can be somewhat mitigated by boiling jars of onion for a quarter of an hour.
A spicy dish, a wonderful appetizer, and a delicious side dish can be on the table at any time during the long winter, if the Leek is pickled and preserved in a timely manner. The mass of nutrients and the delicate taste of the product make it more and more popular among adherents of a healthy and non-trivial diet.
