This Homemade Brussels Sprouts Giardiniera may be just what you need for your next charcuterie board. Or your spread of assorted sandwich fixings.
What is giardiniera?
The short answer is that giardiniera is an Italian relish of pickled vegetables preserved in vinegar or oil. Sometimes both vinegar and oil. There are many methods used to make it as well as endless combinations of ingredients. It is pronounced jar-deen-YAIR-uh and is Italian for “from the garden.”
What is the difference between “Chicago Style” and traditional Italian Giardiniera?
Giardiniera is super popular in Chicago ..sometimes considered to be the condiment of the city. A favorite topping on hot dogs, it is prepared as a roughly chopped relish. In the more traditional Italian version, the vegetables are typically cut into small bite-size pieces so that it can be enjoyed as a side-dish.
The preserving method is also different in that Italian gardenia is simply pickled and stored in vinegar with salt, sugar & a handful of spices. The Chicago method is to pickle in a similar vinegar mixture, but it is then drained and stored in oil. This homemade version is a cross between the two.
What I’m sharing with you is more technique than recipe, with flexibility to suit your taste.
- If you love carrots, add more.
- Love bell peppers? Add some.
- Perhaps introduce zucchini, eggplant or green beans.
- If you want it extra-spicy, add some serrano slices or more red pepper flakes.
- Don’t like spicy heat at all? Omit the jalapeño and crushed red pepper.
- Whatever version you make, chop the veggies uniformly.
- The brine will then work its magic evenly.
What do you use this giardiniera for?
It can be used as a topping for hot dogs and sandwiches. It also is an awesome addition when offered as a condiment with meat and cheese antipasti. The flavor is somewhat tart, salty and spicy. The texture fresh and crunchy. For this version, the stars of the show are the shaved Brussels sprouts.
All that you need to make your stash of Homemade Brussels Sprouts Giardiniera –
- Fresh Brussels sprouts – thinly sliced or shaved
- Fresh carrots – thinly sliced
- Fennel bulb – diced
- Celery – thinly sliced
- Shallot – thinly sliced
- Kosher salt
- Large jalapeño – thinly sliced with seeds & membranes removed. Like it super spicy? Leave the seeds & membranes in.
- Champagne vinegar – or white wine vinegar
- Avocado oil – or olive oil
- Fresh oregano leaves
- Crushed red pepper
- Celery seeds
- Garlic – thinly sliced
Let’s take a moment to talk about the veggie prep for your Homemade Brussels Sprouts Giardiniera –
This is meant to be served as a condiment so the slices should be on the thin side. You can actually use shaved Brussels sprouts that are packaged for you at your market. Just be sure that they are super fresh.
If you’re preparing your own… I would suggest using a food processor with the fine slicing disc in place.
Another option is to use your mandoline slicer. But guys …if you do, please be very careful. I can’t stress enough how much I value these cut-resistant kitchen gloves. Wearing them while using the mandoline or sharp grater has saved me from countless mishaps in the kitchen.
- Place the first seven ingredients (up to and including the jalapeño pepper) in a large bowl, tossing to combine.
- Cover with plastic wrap; chill for at least 8 hours or overnight.
- Drain; 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 a 2-quart jar or several smaller jars.
- Pour the vinegar mixture over the vegetables until completely covered.
- If necessary, add up to 1/2 cup water to ensure the vegetables are totally immersed in liquid.
- Cover and refrigerate for three days to fully develop the flavor and texture.
- Drain before serving.
Provided the vegetables are totally immersed in the liquid, your Homemade Brussels Sprouts Giardiniera will keep for several weeks in the refrigerator.
homemade brussels sprouts giardiniera
Perfect addition to your antipasti tray. Or as a topping on your favorite sandwich. The flavor is somewhat tart, salty and spicy. The texture fresh and crunchy.
Ingredients
- 4 cups sliced or shaved fresh Brussels sprouts (about 16 ounces)
- 2 cups thinly sliced carrots (about 8 ounces)
- 2 cups diced fennel bulb (about 7 ounces)
- 1 cup thinly sliced celery (about 3 ounces)
- 1/2 cup thinly sliced shallot (about 1.5 ounces)
- 1/4 cup kosher salt
- 1 large jalapeño, thinly sliced (seeds & membranes removed for less heat)
- 1 cup champagne vinegar (or white wine vinegar)
- 1 cup avocado oil (or olive oil)
- 2 tablespoons fresh oregano leaves
- 1 teaspoon crushed red pepper (adjust to suit taste)
- 1/2 teaspoon celery seeds
- 2 garlic cloves, peeled & thinly sliced
- 1/2 cup water, if needed
Instructions
-
Place first 7 ingredients (up to and including the jalapeño) in a large bowl, tossing to combine. Cover with plastic wrap; chill for at least 8 hours or overnight. Drain; rinse well. Drain again.
-
Combine the vinegar, oil, oregano, red pepper, celery seeds, and garlic in a bowl, stirring with a whisk until blended.
-
Pack the vegetable mixture into a 2-quart jar or several smaller jars. Pour the vinegar mixture over the vegetables until completely covered. If necessary, add up to 1/2 cup water to ensure the vegetables are totally immersed in liquid.
-
Cover and refrigerate for 3 days to fully develop the flavor and texture. Drain before serving.
-
Provided they are totally immersed in the liquid, the vegetables will keep in the refrigerator for several weeks.
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More pickled goodness…
