Chezvous Dining (Toronto)" />
May 3rd, 2010
Recipe by Ezra Title, chef and owner of Chezvous Dining in Toronto
Photography by Edward Pond
Place the spices in a skillet and toast over medium heat until fragrant. Add liquid ingredients and bring to a boil, allowing the sugar to dissolve.
Place the leeks into a clean container and pour pickling liquid over top; let cool then transfer to fridge and allow to pickle for one week before using.