Hungarian Pickled Cauliflower

Sterilize the jars and lids in boiling water for at least 5 minutes.

Combine vinegar, water, and salt in a pot over medium heat; bring to a simmer.

While vinegar mixture is simmering, pack each sterilized jar with 1/3 of the cauliflower, 1 hot pepper, 1/3 of the garlic, 1 teaspoon mustard seed, 1 teaspoon peppercorns, 1 teaspoon coriander seeds, 1 teaspoon dill seeds, 1 teaspoon allspice berries, 1/2 teaspoon red pepper flakes, and 1 bay leaf.

Pour vinegar mixture into the jars, filling to within 1/2-inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids and screw the rings on tightly.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring water level to at least 1 inch above the tops of the jars. Bring water to a rolling boil, cover the pot, and process for 10 minutes.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store the jars in a cool, dark area.