Summary

Ingredients

• 2 kg leeks
• 150 g honey
• 400 ml vinegar, (apple cider vinegar)
• 2 bay leaves
• 6 juniper berries
• 2 chilli pepper (s), dried
• 1 teaspoon sea salt

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Instructions

1. Shelf life approx. 6 months.
2. Wash the leek thoroughly and cut into pieces approx. 2 cm wide. The light green parts can also be used.
3. Bring the honey with the vinegar, ¼ l water, the spices and the salt to a boil in a saucepan. Put the leek pieces in a porcelain bowl and pour the marinade over them. Let everything stand covered overnight.
4. Then bring the leek to the boil in the marinade and cook for about 5 minutes. Then pour hot into jars and close immediately. Let the leek steep for at least 2 weeks.