Jennifer Causey
Active Time
15 Mins
Total Time
96 Hours
Yield
Serves 16 (serving size: 1/2 cup)

Now that we know to roast or shred fresh Brussels sprouts rather than boil them, the possibilities are endless. The next frontier, according to Louis, is to pickle for giardiniera. Try this condiment on sandwiches, baked fish, or a charcuterie or cheese board.

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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