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Witlof pickles, to go with Charcuterie


  • Put the vinegar, sugar, cinnamon stick, star anise, ginger and cloves in a heavy-bottomed pot. Mix well and bring to the boil. Then turn the heat down, cover and simmer for about 30 mins.
  • Place the witlof in a large stainless steel bowl, pour the hot pickling liquid over the top and set aside to cool, before refrigerating overnight, tossing every now and then.
  • Serve as an accompaniment to any charcuterie, ie. terrines, pates, parfaits and/or cured meats.
  • These pickles can be eaten the next day or will keep for a few weeks in a preserving jar.



  • 450 ml white wine vinegar
  • 250 gm caster sugar
  • 1 cinnamon stick, broken in 3
  • 2 star anise
  • 7.5 cm piece unpeeled ginger, finely sliced
  • 6 whole cloves
  • 6 witlofs, trimmed & cut into quarters lengthways

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm