Brussels Sprouts Giardiniera

Brussels Sprouts Giardiniera

1 lb. fresh Brussels sprouts
2 c. thinly sliced carrots
2 c. diced fennel bulb
1 c. thinly sliced celery
1/2 c. thinly sliced shallot
1/4 c. kosher salt
1 large jalapeno, thinly sliced
1 c. white wine vinegar
1 c. canola oil
2 tsp. dried oregano
1 1/2 tsp. crushed red pepper
1/2 tsp. celery seeds
2 garlic cloves, thinly sliced

Use a food processor with a slicing blade to thinly slice the Brussels sprouts.  Combine the sliced Brussels sprouts with the carrots, fennel, celery, shallot, salt and jalapeno.  Cover with plastic wrap; chill 8 hours.  Drain then rinse well.  Drain again.
Combine the vinegar, oil, oregano, red pepper, celery seeds and garlic in a bowl.  Stir with a whisk until blended.  Pack the vegetable mixture into 2 quart jars.  Divide the vinegar mixture between the 2 jars.  Add water if needed to cover the vegetables.  Cover and refrigerate for 3 days.  Drain before serving.

Use this on sandwiches, as a side dish or as part of a cheese tray.