Grilled Corn & Carrot Giardiniera

Preheat grill to medium-high.

Grill corn until lightly charred on all sides, 6 to 10 minutes total.

Cut the kernels from the cobs. Combine the corn with carrots, beets, onion (or scallion), mint, jalapeño and garlic in a 6- to 8-cup heatproof container, such as a 1/2-gallon canning jar. (Or divide among 3 to 4 pint canning jars.)

Combine white vinegar, cider vinegar and water in a medium saucepan. Bring to a boil. Remove from heat and whisk in sugar, salt and harissa until the sugar is dissolved. Carefully pour the hot liquid over the vegetables. Let stand until cooled to room temperature, about 30 minutes.

Refrigerate until cold, at least 4 hours and up to 5 days.