Chezvous Dining (Toronto)" />

Filed Under: farmer's market, ramps, spring produce, Under 30 Mins, Vegetables

Pickled Wild Leeks

These pickled wild leeks (also known as ramps) make for a killer sandwich topping. Try them on a smoked salmon sandwich.

May 3rd, 2010

Recipe by Ezra Title, chef and owner of Chezvous Dining in Toronto
Photography by Edward Pond

  • 1 tsp fenugreek seed
  • 4 tsp coriander seed
  • 21/2 tsp black pepper
  • 1 Thai chili, chopped
  • 3 tsp fennel seed
  • 4 cups rice vinegar
  • 2 cups water
  • 3/4 cup sugar
  • 1/2 lb wild leeks, cleaned
  1. 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.

  2. 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.

Pickled Wild Leeks

Leave a Reply

Your email address will not be published.