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Wash the jars and lids well with hot soapy water, rinse, and dry.
Divide garlic, peppercorns, mustard seeds, coriander seeds, and dill evenly between two jars. Fill to top with cauliflower florets.
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.
Cover jars and cool to room temperature before moving to the fridge.
Refrigerate at least 24 hours before eating. Cauliflower pickles will keep in the fridge for 3-4 weeks.