| http://www.w3.org/ns/prov#value | - recipe from the Chicago Tribune, of course, with minor changes by me...of course. giardiniera in Italy is more of an antipasto. in Chicago, it is a condiment that tops every sandwich, especially Italian beef. me, i like that it is pickled and good for just munching with say an omelette or a baked potato or anything else that needs more texture and/or zest.yields: about a gallon/4 liters
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