2.2 lbs (1 kg) leek
2 cups (1/2 liter) vinegar
8 oz (240g) sugar
10 oz (300g) salt

Cut off leek roots, cut stalks short to have 1-15 inches long leeks. Cut off leaves outside, wash well.

Mix 8 oz of salt and 2 cups of water in a porcelain or enamel basin. Soak leeks for 2 days for absorption. During this time, leeks will grow longer, so we need to cut them once more.

Clean the leeks well again. Drain them to wither. Dry them in sun light for 8 hours (if there is no sunlight, you can wither them by using a microwave oven or an oven at the lowest heat).

Combine leeks with 8 oz of sugar. Leave 1 day for absorbtion.

Combine 2 cups of vinegar with 2 oz of salt. Boil the mixture, then leave to cool.

Put the processed leeks in a glass pot. Notice that the pot must be well-washed, rinsed with boiling water and dried before you place the leeks inside.

Add the mixture of vinegar and salt to the pot. Because the leeks must be drown in vinegar, press them down by putting a dish and stone on them. They can be used after 1 week and preserved to eat gradually in some months.

Notice that European leeks are larger than Vietnamese leeks, so the time for drying in sunlight and soaking is linger.