CookingLight diet CookingLight diet
photo by Jennifer Causey
Cook Time
15 Mins
Total Time
96 Hours
Yield
16 servings (serving size: 1/2 cup)

Now that we know better than to boil Brussels sprouts into submission, the possibilities are endless. Try shredding fresh sprouts into fall salads or roasting until crisp and golden. The next frontier, according to Jenn Louis, is a zingy, crunchy giardiniera—perfect for a charcuterie board, as a dressing for baked fish, or to amp up your next grilled cheese sandwich. Mild Champagne vinegar enhances the vegetable mixture with brightness rather than burying it with acidity (you can also substitute white or rice wine vinegar). Keep in a sealed container in your fridge for three days for the best texture.

Brussels Sprouts Giardiniera

This recipe originally appeared on Cookinglight.com.

How to Make It

Step 1

Place first 7 ingredients in a large bowl, tossing to combine. Cover with plastic wrap; chill 8 hours or overnight. Drain; rinse well. Drain.

Step 2

Combine vinegar, oil, oregano, red pepper, celery seeds, and garlic in a bowl, stirring with a whisk until blended. Pack vegetable mixture into 1 (2-quart) jar; pour vinegar mixture over. Add up to 1/2 cup water as needed to cover vegetables. Cover; refrigerate 3 days. Drain before serving.

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