Canned Pickled Cauliflower Recipe. 12 cups of 1- to 2-inch cauliflower flowerets or small Brussels sprouts. Combine vinegar salt and honey in a pot.
Combine the vinegar water sugar salt cloves oregano bay leaf and garlic in a saucepan and bring to a boil over high heat. Fill to top with cauliflower florets. Remove from the heat.
Combine vinegar salt and honey in a pot.
Bring mixture to a boil. Brine is the salty vinegar mixture that makes the pickled magic happen. Fill to top with cauliflower florets. 1 cup diced sweet red peppers.