Giardiniera

There’s an Italian style (cauliflower, served as antipasto) and a Chicago style (serranos, olives, celery, bell peppers).

In Sicily it seems they’re also called sott’aceti (“under acids”). The general procedure appears to be: blanch in half wine and half vinegar, then cover with oil.

https://www.thechoppingblock.com/blog/the-recipe-for-real-chicago-style-giardiniera?hs_amp=true

Neven Mrgan offers this recipe: