Pickled leeks is the traditional dish for Tet holiday in Vietnam. The recipe below will show you how to make delicious pickled leeks for your family.
1. Ingredients:
– Leek: 1kg
– Vinegar: 500ml
– Sugar: 250g
– Salt: 300g
– Water
2. Instructions:
Cut off leek roots, leaves outside, cut stalks short to have 3-3.5cm long leeks, then wash well.
Mix 250g of salt and 500ml of water in a porcelain or enamel basin. Soak leeks for 2 days for absorption. During this time, leeks will grow longer, so we need to cut them once more.
Clean the leeks well again. Drain them to wither. Dry them in sunlight for 8 hours (if there is no sunlight, you can wither them by using a microwave oven or an oven at the lowest heat).
Combine leeks with 250g of sugar, then leave 1 day for absorption. Combine 500ml of vinegar with 60g of salt. Boil the mixture, then leave to cool.
Put the processed leeks in a glass pot (The post must be well-washed, rinsed with boiling water and dried before you place the leeks in).
Add the mixture of vinegar and salt to the pot. Because the leeks must be drowned in vinegar, press them down by putting a dish and a stone on them. They can be used after 1 week and preserved to eat gradually in some months.
