chop all of your vegetables into bite size pieces (you don't want them to be too big).
prepare a brine by dissolving the kosher salt in the water. Let it cool
Once the brine has cooled pour the brine over the vegetables (make sure the brine covers all the vegetables) and refrigerate overnight.
The next day taste the vegetables. If it doesn't seem salty enough continue to brine another 6-12 hours. The vegetables should be crispy and taste a little salty.
Once they have been properly brined, drain the brine and rinse the vegetables. If you find that they are too salty you can soak the vegetables in cool water for an hour or 2.
Prepare the Giardiniera dressing by combining all of the ingredients and whisking well.
In a bowl, combine the dressing and the drained vegetables. Refrigerate for 48 hours.
This will last 2-3 week in your refrigerator or can be frozen in a freezer friendly container.