Pickled chicory leaves

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.

First published in 2016
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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.




Pickled chicory


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
First published in 2016

Iain Pennington is a head chef and owner of the award winning restaurant, The Ethicurean.

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