Step 1

Wash the jars and lids well with hot soapy water, rinse, and dry.

Step 2

Divide garlic, peppercorns, mustard seeds, coriander seeds, and dill evenly between two jars. Fill to top with cauliflower florets.

Step 3

In a small saucepan, bring water, vinegar, salt, and sugar to a boil over high heat. Once it comes to a boil, remove from heat and pour into jars. If needed, top off with water.

Step 4

Cover jars and cool to room temperature before moving to the fridge.

Step 5

Refrigerate at least 24 hours before eating. Cauliflower pickles will keep in the fridge for 3-4 weeks.