Pickled Chicory Flowers

5 from 1 reviews

A unique wildcrafted condiment for the adventurous eater.




Wash the chicory buds or flowes in ice cold water; drain. Place them in a sterilized canning jar (or jars). In a saucepan, bring the vinegar, salt and ginger to a boil. Simmer for five minutes. Remove mixture from heat and add the sugar; stir until dissolved. Pout this liquid over the flowers and buds in the jar(s). Seal and store in a cool place for at least one week before using.

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