Preserving takes a certain level of culinary skill, not to mention a large pot, a canning rack and a stash of mason jars at the ready. But for beginners who lack the knowledge or tools to start the process at home, the quick pickle comes to the rescue. We found just the recipe to scratch our DIY itch in Chicago chef Paul Virant’s instructive new cookbook, The Preservation Kitchen. His quick-pickled leeks offer all the charm of more elaborate recipes but with minimal effort. We had our leeks pickling in 20 minutes and have been using them to accent salads, glazed vegetables and grilled fish all week.