Add a pinch of salt to a pot of water. This pot should be large enough to easily hold all of the leeks. Bring to a boil on the stove. Prepare a bowl of ice water, also large enough to hold all of the leeks.
Place the wild leeks on a cutting board and cut off most of the greens, leaving about 1/4 inch of the green leaves on each white stalk.
Put the leek stalks into the boiling water. Blanch them for 30 seconds. Remove them quickly, and plunge them into the bowl of ice water to stop the cooking process. Put the leeks into a colander to allow them to drain. Put the drained leeks into canning jars.
Pour the vinegar, water, sugar, 1 tbsp. salt, peppercorns and spices into a saucepan. Heat the mixture over medium heat, stirring frequently, until the mixture boils and the sugar dissolves completely. Pour the hot liquid over the leeks in the canning jars.
Place a lid on each jar, and screw it into place with a ring. Allow the jars to cool completely, then store them in your refrigerator for two to three months.