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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!
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 30 g ginger
  • ½ red chilli
  • 50 g sugar
  • 300 ml white wine vinegar
  • 2 heads of chicory white or red
  • 2 tsp sea salt

Method
 

  1. Peel the ginger then slice it into thin strips.
  2. Slice the chilli into matchstick strips.
  3. 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.
  4. 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.
  5. Drain the chicory, then mix with the syrup and transfer to a sterilised jar.
  6. Chill for at least 24 hours before serving.
  7. Store it in the fridge.