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A dish of giardiniera

Giardiniera (/ɑːrdɪˈnjɛərə/,[1] Italian: [dʒardiˈnjɛːra]) is an Italian relish of pickled vegetables in vinegar or oil.[2][3]

Varieties and uses[edit]

A sandwich accompanied by giardiniera

Italian giardiniera is also called sottaceti (lit.'under vinegar'), a common term for pickled foods. It is typically eaten as an antipasto or with salads.[4]

In the United States, giardiniera is commonly available in traditional or spicy varieties, and the latter is sometimes referred to as "hot mix".[citation needed]

Giardiniera is a versatile condiment that can be used on a variety of different foods, such as bratwurst, bruschetta, burgers, pasta salad, eggs (omelets), hot dogs, tuna salad, sandwiches, and much more.[citation needed] In the U.S. it is not uncommon to use giardiniera on pasta.[citation needed]

In the cuisine of Chicago, an oil-based giardiniera[5] is often used as a condiment, typically as a topping on Italian beef sandwiches,[6] subs, and pizza.[7]

A milder variety of giardiniera is used for the olive salad in the muffuletta sandwich.[8]


The Italian version includes bell peppers, celery, carrots, cauliflower and gherkins.[citation needed] The pickled vegetables are marinated in oil, red- or white-wine vinegar, herbs and spices.[citation needed]

Chicago-style giardiniera is commonly made spicy with sport peppers or chili flakes, along with a combination of assorted vegetables, including bell peppers, celery, carrots, cauliflower,[9] and sometimes gherkins or olives,[10] all marinated in vegetable oil, olive oil, soybean oil, or any combination of the three. Some commercially prepared versions are labeled "Chicago-style giardiniera".[11]

See also[edit]

  • List of pickled foods
  • Encurtido – a pickled vegetable appetizer, side dish and condiment in the Mesoamerican region
  • Jangajji – Korean pickled vegetable dish
  • Torshi – Middle Eastern and Balkan pickled vegetables
  • Piccalilli – British relish of chopped pickled vegetables and spices


  1. ^ "giardiniera"[dead link] (US) and "giardiniera". Lexico UK English Dictionary. Oxford University Press. Archived from the original on 2022-04-09.
  2. ^ Miller, Robin (November 2007). Quick Fix Meals: 200 Simple, Delicious Recipes to Make Mealtime Easy. Newtown, CT: Taunton Press. p. 231. ISBN 978-1-56158-947-0.
  3. ^ Larsen, L. (2007). The About.Com Guide To Shortcut Cooking: 225 Simple and Delicious Recipes for the Chef on the Go. About.com Guides. Adams Media. p. 106. ISBN 978-1-59869-273-0.[permanent dead link]
  4. ^ Lombardi, Skip (2004). La Cucina dei Poveri. p. 8. ISBN 1-4116-1141-1.
  5. ^ "Chicago Style Giardiniera Relish". curiouscuisiniere.com. August 16, 2018. Archived from the original on November 5, 2021. Retrieved June 5, 2020.
  6. ^ Gillespie, K.; Joachim, D. (2012). Fire in My Belly: Real Cooking. Andrews McMeel Publishing, LLC. p. 231. ISBN 978-1-4494-2642-2. Archived from the original on 2023-10-02. Retrieved 2015-11-21.
  7. ^ "The Best Pizza Topping That You've Probably Never Heard About". theringer.com. August 28, 2018. Archived from the original on April 9, 2022. Retrieved June 5, 2020.
  8. ^ "Looking for a summer snack? Try these two spreads: pimento cheese and muffuletta-style olive salad". tampabay.com. July 8, 2019. Archived from the original on April 9, 2022. Retrieved November 20, 2019.
  9. ^ Mercuri, B. (2009). American Sandwich. Gibbs Smith, Publisher. p. 39. ISBN 978-1-4236-1192-9. Archived from the original on November 1, 2023. Retrieved March 1, 2015.
  10. ^ "How giardiniera crossed an ocean to become Chicago's favorite condiment". chicagotribune.com. May 19, 2017. Archived from the original on March 31, 2022. Retrieved December 19, 2020.
  11. ^ Capone, D.M. (2010). Uncle Al Capone: The Untold Story from Inside His Family. Recap Publishing Company. p. 98. ISBN 978-0-9828451-0-3.