Homemade Real Giardiniera

In a small saucepan, bring 4 cups water to a boil over high. Stir in salt until dissolved. Remove from heat. Let cool completely, about 1 hour.

Place vegetables in four sterilized 1/2-pint jars or one sterilized 1-quart canning jar.* Add the cooled salted water until 1 or 2 inches from the top. Make sure all vegetables are submerged with either food weights or extra celery stalks that have been wedged into the tops of jars in a crosshatch pattern. Secure lids. Place jars in a cool, dry place until actively bubbling, 4 or 5 days.

Drain vegetables and arrange on a paper towel-lined sheet pan. Place in refrigerator and let dry completely overnight. (Moisture is the enemy of true oil-packed giardiniera).

Sterilize the jars again. Once jars are completely dry, place the dried veggies back in them and add oil until all the veggies are fully submerged. Refrigerate up to 2 months. Let stand at room temperature at least 30 minutes before serving.