Pickled Three-cornered Leek Bulbs is a modern British recipe for a classic method of making crisp and tangy pickled three-cornered leek bulbs by salting them in brine before packing into jars and preserving in spiced vinegar. The full recipe is presented here and I hope you enjoy this classic British version of: Pickled Three-cornered Leek Bulbs.
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All parts of the wild member of the onion family, Allium triquetrum (three-cornered leek) are edible, including the bulbs. When harvested in early summer after the foliage has died away, these make an excellent and crunchy pickle. They are small though (no more than 2cm in size) so you will need lots. However, this is a great way of stopping the spread of this invasive species.
Begin by making a brine. Combine the salt and 400ml water in a pan. Heat gently until the salt dissolves then turn off the heat and allow the liquid to cool completely (crunchy pickles need all the liquids to be cold).
Rub the papery outer skin from the three cornered leek bulbs, was well then add to a large bowl and pour the cold brine over the top. Cover and set aside in a cool place for at least 24 hours so the brine penetrates the bulbs. Meanwhile, prepare the spiced vinegar. Add the pickling spices, ginger, cinnamon and bay leaf to a piece of muslin and tie securely. Add this along with the vinegar, halved onions and garlic and 1 tbsp salt to a large pan. Bring to a boil and continue boiling for 5 minutes before turning off the heat and removing the spices. Place the pot aside until the vinegar has cooled completely.
When the three-cornered leek bulbs have marinated long enough rinse them under plenty of cold running water. Dry and then pack the bulbs into jars (personally I like to add a generous pinch of black peppercorns at this stage). Pour the cold vinegar over the top so that all the three-cornered leek bulbs are covered (but do not over-fill the jar). Seal and store in a cool place for at least a week before eating (a month is better).
If you like your pickles softer then pour hot vinegar over them before sealing (just make certain you warm the jars first, otherwise they may shatter).
