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I may be a bit of a pickle snob. It is likely that I’ll point out that pickles detract from the flavours of the meal by overpowering its subtler scents and aromas. The only exception may be the Giardiniera — an Italian mixed vegetable pickle, marinated in herbs and spices and preserved in oil and vinegar. Great for topping a sandwich or throwing into a salad, pasta or over a pizza, it tends to enhance the flavours of the dish by adding the desired acidity and heat without being too over the top.

I developed a taste for the pickle when I first ate it on an Italian beef sandwich in Chicago years ago. Arguably Chicago’s favourite condiment, it is liberally thrown over meatball sandwiches, subs, and hot dogs. It’s origins can be traced across the Atlantic to Italy. The word Giardiniera translates to “from the garden”, since it was prepared by rustic Italian housewives who had excess of fresh produce from their kitchen gardens.

A typical Giardiniera consists of cauliflower florets, carrots, celery, peppers and olives. The sweetness of the peppers and carrots and acidity of the vinegar and heat from the hot peppers can give character and texture to even the most boring tuna sandwich. The celery and peppers also add a healthy crunch. The kind of peppers you use depends solely on your heat tolerance. Sweet Italian peppers, jalapenos, green and red bell peppers are commonly used for a milder variety, but if it’s burn you seek — slip in some Habaneros or Bhut Jolokias. A word of caution; this is not for the faint hearted.