Confetti Giardiniera

Ingredients

• 3 jalapeno peppers
• cut into 1/4-inch dice
• 1 green bell pepper
• cut into 1/4-inch dice
• 1 yellow bell pepper
• cut into 1/4-inch dice
• 1 small onion
• cut into 1/4-inch dice
• 1 celery rib
• cut into 1/4-inch dice
• 1/2 medium carrot
• cut into 1/4-inch dice
• 1/2 small cauliflower
• cut into 1/4-inch florets
• 1/4 cup plus 2 tablespoons kosher salt
• 3/4 cup apple cider vinegar
• 1/2 cup canola oil
• 2 garlic cloves
• minced
• 1 teaspoon minced oregano leaves
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon celery seeds
• 1/4 teaspoon freshly ground pepper

Instructions

1. In a bowl, toss the jalapenos, bell peppers, onion, celery, carrot and cauliflower with the salt.
2. Add cold water to cover and refrigerate for 12 hours.
3. Drain the vegetables and rinse well; pat dry.
4. Transfer the vegetables to a 2-quart jar.
5. In a medium bowl, whisk the vinegar with all of the remaining ingredients.
6. Add the vinegar mixture to the jar and stir well.
7. Cover and refrigerate the giardiniera for 1 to 2 weeks before serving.