This summery, crunchy, pickled condiment is colorful and appetizing, not to mention versatile. You can use whatever vegetables you like or have harvested out of your garden, but this recipe is pretty close to "classic" Giardiniera. You can also sub green pepper for the poblano and Serrano for the jalapeño. Olive oil can solidify in the refrigerator, but don't worry. Just let it come to room temperature or briefly microwave it.