Pickled leeks

Clean the leeks and boil them in a pot with lightly salted boiling water.

When tender, drain them and let them drain well, pressing them gently so that all the water issue.

Place on a towel and let them dry, then place in jars.

Pour vinegar in a pot to fill all jars are used, add a few cloves, a few white peppercorns and bring to the boil.

Let it boil for a few minutes, then strain the vinegar through a strainer to remove the spices and pour hot into jars with leeks, covering them completely.

Leave open containers for a full day, then add more vinegar to replace those absorbed by vegetables, then close the jars and store them.

Leeks so prepared are kept for a maximum period of six months.