Charred Brussels Sprout Giardiniera


  • 2 T Olive oil plus 1-1⁄2 cups, divided use
  • 1 lb. Brussels sprouts, stemmed and halved
  • 1 c Malt vinegar
  • 1 c Rice wine vinegar
  • 1/2 c Water
  • 5 T Salt
  • 5 Bay leaves
  • 2 oz. Garlic, chopped
  • 2 T Dried oregano
  • 1 T Black pepper, freshly ground
  • 8 oz. Celery, diced
  • 8 oz. Carrots, diced
  • 8 oz. Cured Moroccan olives, pitted and chopped
  • 2 oz. Fresh serrano chilies, sliced


Char and cook Brussels sprouts in a sauté pan heated with 2 tablespoons olive oil over high heat; remove.

Bring vinegars, water and salt to a boil. Add bay leaves, garlic and oregano; remove from heat.

Pour mixture over the Brussels sprouts and remaining ingredients and let sit 1 hour. Top with 1-1⁄2 cups olive oil. Makes about 5 servings.

To make malt vinegar: Leave stout in a rye barrel for 2 months. Cover bunghole with cheesecloth. 

Chef Mike Bancroft, Co-op Sauce, Sauce and Bread Kitchen, Chicago, Illinois, from Food Fanatics Magazine®