Spicy Giardiniera Recipe Chicagos Crunchy Tangy Kick

Ingredients

• 1 large head Cauliflower, cut into 1-inch florets (about 5 cups) (Approximately 600g)
• 2 medium Carrots, peeled and sliced ¼-inch thick (about 1 cup) (Approximately 150g)
• 2 stalks Celery, sliced ¼-inch thick (about 1 cup) (Approximately 100g)
• 1 large Green Bell Pepper, seeded and cut into 1-inch pieces (about 1 cup) (Approximately 150g)
• 1 large Red Bell Pepper, seeded and cut into 1-inch pieces (about 1 cup) (Approximately 150g)
• 1/2 cup Kosher Salt (120g)
• 1 cup White Vinegar (240ml)
• 1 cup Water (240ml)
• 2 tablespoons Granulated Sugar (25g)
• 1 tablespoon Dried Oregano (6g)
• 1 teaspoon Celery Seed (3g)
• 1/2 teaspoon Red Pepper Flakes, or more to taste (1g)
• 4 cloves Garlic, minced (12g)
• 1/2 cup Olive Oil (120ml)
• 1/2 cup Vegetable Oil (120ml)
• 1/2 cup Pickled Pepper, roughly chopped (approximately 80g, e.g. Pepperoncini, Banana peppers, or a mix)