1 qt. vinegar
2 tbsp. mustard seed
1 c. sugar
8 whole cloves
4 sticks cinnamon
2 heads cauliflower

Simmer all ingredients, except cauliflower, together for 15 minutes. Wash cauliflower; cut away all leaves and break into uniform flowerettes. Bring a kettle of water to a boil. Place flowerettes in wire basket. Lower basket into boiling water for 2 minutes. Remove flowerettes and pack while hot into sterilized jars to within 1/3 inch of top. Pour boiling hot syrup over, straining out spices. Put on cap. Screw band firmly tight. Process in boiling water bath for 5 minutes. Yield: 3 to 4 pints.

Note: Cauliflower may turn pink or tan.