Zesty Pickled Cauliflower

Spicy Pickled Cauliflower
makes about eight pints

3 lbs cauliflower, divided into small florets (about two heads)
4 C. Water
4 C. White Vinegar
1/4 C. Pickling Salt
2 Bell Peppers, sliced and divided into eight portions
5 Jalapenos, sliced and divided into eight portions
8 Garlic Cloves
4 tsp. Mustard Seed
2 tsp. Peppercorns
2 tsp. Ground Cumin

Prepare canner, jars, and lids. Combine water, vinegar, and salt in a saucepan. Bring to a boil, stirring to dissolve the salt. Reduce heat to low and keep hot until ready to use. Into each jar put one clove of garlic, 1/2 tsp. mustard seed, 1/4 tsp. peppercorns, and 1/4 tsp. ground cumin. Pack cauliflower and a portion each of jalapenos and bell peppers into each jar, remove air bubbles, wipe rim. Center lid on jars and screw down bands to fingertip tight. Process jars for fifteen minutes. Turn off heat, remove lid, and allow jars to sit in the water for an additional five minutes. Cool, label, and store.