Add all chopped vegetables and kosher salt to a large mixing bowl. Toss thoroughly with your hands.

Add water until vegetables are covered. Cover the bowl and let it sit at room temperature for 8–12 hours.

After soaking, drain and rinse vegetables thoroughly in a colander.

Sterilize two 1-quart glass jars by running them through the dishwasher or submerging in boiling water for 10 minutes. Let dry.

In a small bowl or directly in one of the jars, combine garlic, oregano, red pepper flakes, peppercorns, vinegar, and both oils. Shake or whisk well to emulsify.

Pour half of the dressing into the second jar.

Pack the vegetables tightly into both jars, then top off with remaining dressing. If veggies aren’t fully submerged, make a little more dressing and top off.

Seal tightly and refrigerate. Let flavors develop for 2–3 days before using. Giardiniera will keep in the fridge for 6–12 months.