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.

Jenn Louis
This Story Originally Appeared On cookinglight.com

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Credit: Jennifer Causey

Recipe Summary test

active:
15 mins
total:
4 days
Yield:
Serves 16 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

60 calories; fat 4g; protein 1g; carbohydrates 7g; fiber 2g; sodium 210mg; sugars 2g.
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