It is April 23rd (Happy Earth Day yesterday!) and I am patiently awaiting Dandelion greens, Wild Violet leaves & flowers, and Wild Leeks (heading out, soon, to see if they are popped up enough to dig). It has been a long winter and a hard won Spring for us Waaaay Northern New Yorkers. Today is day 3 of sunshine and no snow floating down. The ground is finally bare save for a few pockets of the "white stuff" here and there on the northern sides of trees, hills, etc.Read More
Wow, many questions about the wild leeks.
When digging, never take more than 5% of the patch. This ensures the patch will survive and spread for many decades to come. If the patch is where others harvest as well, take much less than 5% of the patch.
Wild leeks are becoming over harvested and now are hard to find in many areas.
Here is a recipe for pickled leek bulbs. This recipe had the least amount of sugar. I would use maple syrup, not honey.
If maple syrup is not available in your area, use the honey or unrefined sucanat sugar. 2 tablespoons of honey or maple syrup = 4 tablespoons of unrefined sugar.
I would skip the boiling water bath and just store them in the fridge. I bet they will keep much longer than 3 months. Put the jars to the very back of the fridge, where it is the coldest, BUT do not forget them there.
Definitely let them sit for 1 week to meld flavors.