By continuing to browse our website you are in agreement with our
Cookies Policy.
Our website uses cookies in order to provide you with a better experience. Continue to use this site as normal if you're happy with this. Click here to view our
Cookies Policy.
This glorious pickled chicory recipe is flavoured with mustard and coriander seeds for an aromatic finish. The pickling process gives the chicory leaves a beautifully sweet edge, which can then be incorporated into a huge range of dishes.
The folder name
''
already exists.
Please choose a different name.
Please enter a name for the new folder.
hide storyshow story
Chicory is a forced radicchio, which results in a sweeter, more tender leaf than the usual, incredibly bitter (but equally delicious) radicchio. They’re delicious fresh and pickled, and we use both chicory and radicchio en-masse at the restaurant. If you can’t get hold of chicory, then radicchio works well.
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
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
2
Add the vinegar, sugar and salt to a saucepan and place over a medium heat
3
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!
4
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
5
Cover the chicory in the vinegar, seal and leave for a minimum of 7 days before serving
Iain Pennington is a head chef and owner of the award winning restaurant, The Ethicurean.
Get recipes in your inbox
Sign up to our Email Newsletter
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Get in touch
Pickled chicory leaves
Please
sign in
or
register
to send a comment to Great British Chefs
Thank you very much for your comment - our team will respond within few working days.
Get in touch
Pickled chicory leaves