Pickled chicory
18 Feb 2020
Prep Time
5 minutes
Cook Time
5 minutes
Total Time
10 minutes
Background
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
- 30g ginger
- ½ red chilli
- 50g sugar
- 300ml white wine vinegar
- 2 heads of chicory (white or red)
- 2 tsp sea salt
Instructions
- 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.
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Categories
- Meal Type: - Appetizer - Everyday - Nibbles & Bites - Preserves - Quick & Easy - Side - Snacks
- Cuisines: - Italian
- Occasions: - Barbecue - Christmas - Parties - Picnic
- Ingredients: - Greens & Salads
- Health and Diet: - Dairy Free - Egg Free - Fat Free - Gluten Free - Nut Free - Vegan
- Skill Levels: - Easy
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