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Homemade Brussels Sprouts Giardiniera

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.

Prep Time 30 minutes
Chill Time 3 days 8 hours
Total Time 3 days 8 hours 30 minutes
Servings 2 quarts
Author Rosemary Stelmach

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

  1. 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.

  2. Combine the vinegar, oil, oregano, red pepper, celery seeds, and garlic in a bowl, stirring with a whisk until blended.

  3. 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.

  4. Cover and refrigerate for 3 days to fully develop the flavor and texture. Drain before serving.

  5. Provided they are totally immersed in the liquid, the vegetables will keep in the refrigerator for several weeks.