Almost all of Italy boasts the tradition of pickling vegetables. It started as means of preserving vegetables, nowadays it is used mostly as antipasti, for a table to share. The word giardiniera means from the garden, whereby all kinds of vegetables would be pickled to be used in and out of season. They can be preserved with pickling liquid in jars for months on end.
My recipe follows a more traditional giadiniera, but it can be made with any seasonal vegetables.