Pickled chicory leaves

15 minutes


Pickled chicory

  • 1 white chicory, thoroughly washed
  • 2 red chicory, thoroughly washed
  • 700g of malt pickling vinegar
  • 1 tbsp of coriander seeds
  • 2 tsp black mustard seeds
  • 2 tsp mustard seeds
  • 1 tsp black peppercorns
  • 100g of caster sugar
  • 15g of fine sea salt


Divide the chicory into individual leaves by cutting off the root at the base and separating them out. Gently pack them into a sterilised Kilner jar
Add the vinegar, sugar and salt to a saucepan and place over a medium heat
In a separate frying pan, add all of the spices and place over a medium heat. Keep heating the spices until the oils are released and there’s a lovely scent of warm spices. A good indicator that this is happening is when the mustard seeds start to jump out of the pan!
Add the spices to the vinegar pan and bring to a simmer (if it isn't already). Stir through, remove from the heat and allow to cool to room temperature
Cover the chicory in the vinegar, seal and leave for a minimum of 7 days before serving