Hungarian Pickled Cauliflower

Prepare the Jars (5 minutes): Inspect three quart-sized jars for any cracks or rust on the rings. Discard any defective ones. Immerse the jars and rings in simmering water for at least 5 minutes to sterilize.

Prepare the Brine (10 minutes): In a large pot over medium heat, combine the distilled white vinegar, water, and sea salt. Bring the mixture to a gentle simmer, stirring until the salt is fully dissolved.

Pack the Jars (15 minutes): Evenly distribute the cauliflower florets, sliced chile peppers, minced garlic, mustard seed, black peppercorns, coriander seeds, dill seeds, allspice berries, red pepper flakes, and bay leaves among the sterilized jars. Pack the ingredients tightly but gently.

Fill with Brine (5 minutes): Carefully pour the simmering vinegar mixture into each jar, leaving approximately 1/2 inch of headspace at the top. Use a clean knife or a thin spatula to release any trapped air bubbles along the inside of the jars. Wipe the rims of the jars with a moist paper towel to ensure a clean seal.

Seal the Jars (2 minutes): Place the lids on the jars and screw the rings on tightly. Ensure they are snug but not excessively tightened.

Process the Jars (25 minutes): Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil. Carefully lower the filled jars into the boiling water using a jar holder, ensuring they are at least 2 inches apart. Add more boiling water if needed to cover the jars by at least 1 inch. Bring the water back to a rolling boil, cover the pot, and process for 10 minutes.

Cool and Check Seals (24 hours): Carefully remove the jars from the stockpot and place them on a cloth-covered or wooden surface, ensuring they are several inches apart. Allow the jars to cool completely, undisturbed, for at least 12-24 hours. After cooling, press the center of each lid with your finger. If the lid does not move up or down, the jar is properly sealed. Remove the rings for storage.

Store (Cool, dark place): Store the sealed jars in a cool, dark place for at least 2 weeks to allow the flavors to fully develop. Once opened, refrigerate and consume within a reasonable time.