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]
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]
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]