Brussels Sprouts Giardiniera

Brussels Sprout Giardiniera

1 lb. fresh Brussels sprouts

2 c. thinly sliced carrots

2 c. diced fennel bulb

1 c. thinly sliced celery

1/2 c. thinly sliced shallot

1/4 c. kosher salt

1 large jalapeno, thinly sliced

1 c. white wine vinegar

1 c. canola oil

2 tsp. dried oregano

1 1/2 tsp. crushed red pepper

1/2 tsp. celery seeds

2 garlic cloves, thinly sliced

Use a food processor with a slicing blade to thinly slice the Brussels sprouts. Combine the sliced Brussels sprouts with the carrots, fennel, celery, shallot, salt and jalapeno. Cover with plastic wrap; chill 8 hours. Drain then rinse well. Drain again.

Combine the vinegar, oil, oregano, red pepper, celery seeds and garlic in a bowl. Stir with a whisk until blended. Pack the vegetable mixture into 2 quart jars. Divide the vinegar mixture between the 2 jars. Add water if needed to cover the vegetables. Cover and refrigerate for 3 days. Drain before serving.

Use this on sandwiches, as a side dish or as part of a cheese tray.

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