Confetti Giardiniera

• SERVINGS: 4 1/2 CUPS

Ingredients 

1. 3 jalapeño peppers, cut into 1/4-inch dice


2. 1 green bell pepper, cut into 1/4-inch dice


3. 1 yellow bell pepper, cut into 1/4-inch dice


4. 1 small onion, cut into 1/4-inch dice


5. 1 celery rib, cut into 1/4-inch dice


6. 1/2 medium carrot, cut into 1/4-inch dice


7. 1/2 small cauliflower, cut into 1/4-inch florets


8. 1/4 cup plus 2 tablespoons kosher salt


9. 3/4 cup apple cider vinegar


10. 1/2 cup canola oil


11. 2 garlic cloves, minced


12. 1 teaspoon minced oregano leaves


13. 1/2 teaspoon crushed red pepper


14. 1/4 teaspoon mustard seeds


15. 1/4 teaspoon celery seeds


16. 1/4 teaspoon freshly ground pepper

Directions 

1. In a bowl, toss the jalapeños, bell peppers, onion, celery, carrot and cauliflower with the salt. Add cold water to cover and refrigerate for 12 hours.


2. Drain the vegetables and rinse well; pat dry. Transfer the vegetables to a 2-quart jar.


3. In a medium bowl, whisk the vinegar with all of the remaining ingredients. Add the vinegar mixture to the jar and stir well. Cover and refrigerate the giardiniera for 1 to 2 weeks before serving.