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Here's Heather Hilson's Pickled Wild Leek Recipe:

Combine the following ingredients to a boil:
2 tablespoons dry mustard
2 tablespoons whole celery seed
2 teaspoons turmuric
3 teaspoons salt
1/4 teaspoon pepper
2 1/2 cups sugar
2 1/2 cups white vinegar
2 cups water
2 tablespoons cornstarch
 
Put clean leeks (leaves removed) in jars (pack them tight).
Pour hot liquid over to 1/4 inch from top.
Put lid and band on and seal.
Process about 10 minutes.
Let sit on counter til cool.
Makes 4-5 pints.
Allow leeks to pickle for 6 or more weeks then enjoy!