Why Chicago Giardiniera Belongs on Everything

Giardiniera is Chicago in a jar: sport peppers, celery, carrot and cauliflower swimming in soy or olive oil, sharp enough to cut through a pound of gravy-soaked beef.

Hot vs. mild is the only real debate. Hot leans on serrano and sport peppers and builds slowly. Mild lets the vegetables and garlic do the talking, and it is the better choice when the sandwich underneath is already loud.

Beyond the Italian beef, spoon it over scrambled eggs, stir it into tuna salad, drop it on a slice of thin crust, or fold it into potato salad. Keep the jar in the fridge after opening and always spoon from the oil, never the top.