Giardiniera is perhaps one of the most well-known and appreciated appetizers in Italy. It is a mixture of chopped vegetables, boiled in water and vinegar, often used as a side dish, garnish, or ingredient in more elaborate preparations. Giardiniera has a long history behind it, rooted in the farming tradition as it was originally a method to preserve part of the abundant vegetable production of the summer months, to be consumed during the winter. Being a typical preparation of many regions of Italy, there are numerous variations that differ in the vegetables used, the addition of aromas, or the methods of preparation. The vegetables mainly used to prepare giardiniera are carrots, celery, cauliflower florets, small onions, peppers, and gherkins.
