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