In a large bowl, combine all of the ingredients except the brine. Transfer the mixture to a 2-quart (2-liter) jar or crock or two 1-quart (1-liter) jars. Pour enough brine over the vegetables to cover them with at least 1 inch (2.5 centimeters) of space remaining at the top. Place a glass filled with water or a small ramekin with a rock placed in it that fits snugly into your jars and press down on it until the brine rises over the level of the vegetables.
Place the jar on a rimmed plate (a glass pie plate works nicely) to catch any potential overflow, cover with a clean dish towel to keep out insects, and set aside in a cool place away from sunlight to ferment.
After 2 days, check your vegetables, removing mold if any develops (don’t worry if you don’t get all of the mold; you’ve created an anaerobic environment in which it is almost impossible for bad bacteria to take root). When you check your vegetables, occasionally taste one to see how far they’ve fermented and decide if they have soured to your liking.
Your gardiniera will be ready in 4 to 5 days, depending on the season and kitchen temperature and how tangy and crunchy you like it. Remove the weight, cover, and place in the refrigerator, where it will keep for about 6 months.