Pickled Red & White Chicory Leaves

Make this using Sarson’s Malt Pickling Vinegar.


  • 1 medium white chicory, thoroughly washed
  • 2 medium red chicory, thoroughly washed
  • 700g malt pickling vinegar
  • 1tbsp coriander seeds
  • 2tsp black mustard seed
  • 2tsp yellow mustard seed
  • 1tsp black peppercorns
  • 100g caster sugar
  • 15g fine sea salt

How to make it

  1. Divide all the chicory in to individual leaves by cutting off the root at the base and separating them all. Gently pack them into a sterilized Kilner jar.
  2. Add the vinegar, sugar & salt to a saucepan & place on a medium heat.
  3. In a separate frying pan, add all the spices and put on a medium flame. 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’s not already there). 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.

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