Confetti Giardiniera

3 jalapeño 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

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.

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

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.