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Pickled Radicchio

The pickling process gives the chicory leaves a beautifully sweet edge, which can then be incorporated into a huge range of dishes. Goes really well with cheese and cold meats. Also, try jazzing up a salad, pizza or sandwich.


2 heads of radicchio, chopped

2 teaspoons sea salt

1 inch knob of fresh ginger

½ chili

1 teaspoon yellow mustard seeds

1 teaspoon black peppercorns

½ cup sugar

1 ¼ cup white wine vinegar


  1. Put chopped radicchio in a sieve, sprinkle the salt all over 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.
  2. Peel the ginger and slice into thin strips.
  3. Slice the chili into matchstick strips.
  4. Heat ginger, chili, mustard seeds, peppercorns, sugar and vinegar in a small pan to a simmering point and stir for 5 minutes. Turn off the heat and let it cool.
  5. Drain the chicory, then mix with the syrup and transfer to a sterilized jar.
  6. Store it in the fridge at least 24 hours before serving.