This crisp, tangy and colorful condiment requires no cooking whatsoever, but you do have to wait a week while the vegetables pickle.
Slideshow: Pickled Vegetables
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.