Add all the vegetables to a large stainless steel or glass bowl. Sprinkle ¼ cup of salt over top and stir to combine. Pour over enough water to cover vegetables, stir to combine. Cover with plastic wrap and refrigerate overnight.

Add the vinegar along with 2 cups of water and the remaining 2 tablespoons of salt to a medium saucepot. Heat over medium and stir just until the salt is dissolved. Let brine cool to room temperature.

Drain and rinse vegetables under cold running water. Add them back to the large mixing bowl and stir in the chopped olives, dried oregano and celery seeds.

Place half of each of the remaining dried spices into both of the jars.

Divide the vegetable mixture between the two jars, pressing gently to pack it down, filling to 1” from the rim.

Pour the brine over top of the vegetables leaving ½” headspace. Add lids and secure to fingertip tightness.

Let jars sit at room temperature for 3-5 hours before storing in the refrigerator. Allow the giardiniera to marinate in the refrigerator at least 3 days before eating.

When serving, scoop out some of the vegetables to a bowl and stir in extra-virgin olive oil to taste. Giardiniera is a delicious on sandwiches, hot dogs or burgers, in a salad or as an appetizer alongside a cheese board.