Giardiniera, Chicago-Style

Peel the carrots then cut into 1 1/2-inch pieces. Cut them in half lengthwise if they are thick.

Cut the celery into 1 1/2-inch pieces.

Slice off the tops of the bell peppers and remove the seeds. Cut into 3/4-inch pieces.

Trim the cauliflower into small florets no bigger than 3/4-inch.

Combine the salt and water in a large plastic container and mix until the salt dissolves. Add the vegetables, making sure they are completely covered, and let sit for 12-18 hours.

Drain the vegetables then rinse in cold water and drain well again.

Combine the vinegar, mustard seed, celery seed, peppers, and sugar in a large stainless steel pan. Bring to a boil for 3 minutes. Add the drained vegetables to the pan and bring to a boil again and let cook for 5 minutes.

Remove the vegetables from the pan with a slotted spoon and divide them evenly among canning jars. Carefully pour the hot vinegar mixture into the jars to within 1/2-inch from the top. Seal lids while the liquid is still hot.

You can process the jars in a hot water bath and store the giardiniera in the pantry for up to a year, or simply refrigerate and store up to 2 months.