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.
Add the vinegar, sugar & salt to a saucepan & place on a medium heat.
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!
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.
Cover the chicory in the vinegar, seal and leave for a minimum of 7 days before serving.
