Another leek recipe, this springs from the Danish penchant for pickles. The leeks remain raw and crunchy.
2/3 cup sugar
200 ml vinegar
1 bay leaf
5 peppercorns
2 leeks, cleaned and finely chopped
Heat everything up except the leeks in a pot and put aside.
Lightly salt the leeks and stand for 20 mins, press well dry with paper towels. Add the pickling liquid and stand a half hour.
Source: Aarstiderne
