Step 1

Fill a jar with water.

Step 2

Place the leek (root submerged in water) inside the jar. Store in a cool and dry place.

Step 3

Brush off (do not wash) any dirt or soil.

Step 4

Put the leeks in a storage bag.

Step 5

Tight the bag loosely.

Step 6

Place them in the crisper drawer.

Step 7

Cut off the dark green tops and the roots. Wash the leeks under running water. Cut them into desired sizes.

Step 8

Blanch the leeks for 30 seconds to 1 minute.

Step 9

Transfer them into an ice bath.

Step 10

Drain and wait for the leeks to dry completely.

Step 11

Arrange the leeks on a lined baking sheet.

Step 12

Flash freeze for about 30 minutes.

Step 13

Transfer them into a zipper storage bag or freezer-safe container.

Step 14

Freeze the leeks.

Step 15

Clean and cut the leeks into small slices.

Step 16

Fill a pot with water and a pinch of salt. Bring to a boil.

Step 17

Prepare a bowl of ice water.

Step 18

Blanch the leeks for 30 seconds.

Step 19

Transfer them to the ice bath.

Step 20

Drain, let dry, and put into a Mason jar.

Step 21

Heat some water, vinegar, salt, sugar, and other spices in a saucepan until the sugar dissolves.

Step 22

Pour the mixture into the jar, wait for it to cool, then close the lid.

Step 23

Store in the fridge.

Step 24

Clean and cut your leeks.

Step 25

Spread them on the dehydrator sheet.

Step 26

Dry them in the dehydrator at 135°F for about 6 hours.

Step 27

Let cool and store in an airtight container.