To make cauliflower pickles, gather 10 cloves of garlic, white vinegar, kosher salt, fresh dill, celery seed and coriander seed. Additionally, have cauliflower, mustard seed, black peppercorns and pink peppercorns, if available.
Boil 4 cups of water in a medium sauce pan. Reduce the heat to a simmer, add the garlic and cook for about five minutes. Add 6 teaspoons of kosher salt and 2 cups of white vinegar, and then bring the mixture to a boil. Stir until the salt dissolves, and then remove from the heat.
Place a few sprigs of dill in each of two 1-quart jars, followed by 1/2 teaspoon each of celery seed, mustard seed and coriander seed. Additionally, place 1/4 teaspoon of each peppercorn and 5 cloves of garlic in each jar. Tightly pack each of the jars with cauliflower, then bring the brine back up to a boil. When boiled, carefully pour half in each jar, covering the cauliflower completely. Cover and refrigerate when cool.
The pickled cauliflower tastes good in only a couple of hours, but tastes better after a couple of days. The pickled cauliflower should remain good in the refrigerator for approximately three months before it turns bad. At this point, do not eat the cauliflower, instead throw it away.