Pickled chicory
I make this pickled chicory regularly because it’s super easy and goes really well with cheese and cold meats. Also, you can jazz up a salad, pizza, sandwich or nibbles with it. Use a sterilised jar and keep it in the fridge!
Ingredients
Method
- Peel the ginger then slice it into thin strips.
- Slice the chilli into matchstick strips.
- Heat ginger, chilli, sugar and vinegar in a small pan to simmering point and stir for 5 minutes. Turn off the heat and let it cool.
- Cut the chicory leaves in half and thinly slice the stem. Put these in a sieve, scatter the salt all over them and rest for a couple of hours, mixing them regularly. Put the sieve over a bowl or the sink to allow the liquid to drain.
- Drain the chicory, then mix with the syrup and transfer to a sterilised jar.
- Chill for at least 24 hours before serving.
- Store it in the fridge.