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Place the chopped veggies in a large non-reactive pot or bowl.
Pour ¼ cup kosher salt over the vegetables and enough water to cover them. Let the vegetables soak in the salt water for at least 6 hours or overnight.
To prepare the jars, place the spices into each of the jars, reserving the garlic and olive oil until after the brine is added.
Thoroughly rinse and drain the vegetables before dividing them up between 6 pint-sized jars. Pack the vegetables in as tightly as you can. Place a clove of garlic (cut in half) in each jar.
To make the brine: Bring the water, vinegar and salt to a boil.
Pour the boiling brine over the vegetables leaving a little more than ½ inch headspace from the top.
Pour a tablespoon of olive oil over the top in each jar (omit the oil if water bath canning).
Thoroughly wipe the rims with a wet paper towel, ensuring no oil or other residue is on them, and seal the jars.
If you plan on using the giardiniera within two weeks let the jars sit at room temperature for a day or two and then transfer them to the fridge.
If you're canning the giardiniera for long-term storage, seal the jars with the lids and rims and prepare a boiling water bath. Boil the jars for 10 minutes.
Carefully remove the jars and let them sit undisturbed for 24 hours before moving them.