BRINE PER PINT:

1/2 c. vinegar
3 tbsp. sugar
1/4 c. water

In each pint, put: 1/2 tsp. salt 1/4 tsp. dill seed 1/4 tsp. crushed red pepper 1 clove garlic 1/2 tsp. dill weed 1/2 tsp. mustard seed

Steam cauliflower not more than 6 minutes. Put spices in jars. Put steamed cauliflower in jars and cover with brine, leaving 1/2 inch head space. Either process in hot water bath for 5 minutes or refrigerate; wait 2 days. Will keep up to about 2 months if refrigerated.