Leek And Pinenuts Pickle

Ingredients 

• 2 kilograms leeks cut into roundels
• 1/2 cup pinenuts
• 3 cups white wine vinegar
• 1 inch stick cinnamon
• 2 blade mace
• 1/4 teaspoons nutmeg powder

Method

1. Bring white wine vinegar to boil in a non-stick saucepan and add cinnamon, mace and nutmeg. Cover and simmer for ten minutes.
2. Remove from the heat and allow to cool. Boil five cups of water in a deep non-stick pan, add leeks and cook for seven to eight minutes or till just done. Drain and set aside to cool.
3. Pack the leeks into a clean jar along with pinenuts. Pour the spiced vinegar over and seal immediately.
4. Keep it in the sun for a day or two before using.

Nutrition Info