Chicory is a forced radicchio, which results in a sweeter, more tender leaf than the usual, incredibly bitter (but equally delicious) radicchio. They're delicious fresh and pickled, and we use both chicory and radicchio en-masse at the restaurant. If you can't get hold of chicory, then radicchio works well.
Vegan Pickled Chicory Leaves
-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
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.
Recipe courtesy of Sarson's vinegar and Iain Pennington