Place the salt, okra, carrots, jalapeños, garlic, celery and red bell peppers into a resealable container. Add enough cold water to just cover the vegetables. Seal and place in the fridge overnight.
Day 2
Pour the mixture into a caldron and rinse well. You can mix the vegetables a bit to get them really rinsed well (read: remove any okra slime), but don't be too aggressive or all of the tasty okra seeds will fly out.
Return vegetables to the resealable container.
In a small bowl, whisk together the vinegar, oil, oregano, and pepper. Pour over the vegetables and stir gently to combine. Cover and refrigerate overnight.
The giardiniera is ready to use the next stay. It will keep in an airtight container in the fridge for up to 2 weeks.