1 medium cauliflower head 1 cup diced sweet & hot peppers 1 1/2 cups of cider or white vinegar 1 1/2 cups water 2 tbsp sea salt 1 tbsp Eastern Pickling Spice
Divide cauliflower head into small florets. Toss diced peppers and florets together and pack into quart size jar. In a saucepan, bring vinegar, water, salt and spices to a simmer. Pour over the veggies leaving an inch of headspace from the top. Process by canning if desired or store directly in fridge. Try to wait 1 week before tasting as flavors balance with time!