Add prepared cauliflower, onions, celery, carrots and zucchini; return to a boil. Remove from the heat and add peppers. Discard spice bag. Pack vegetables into a hot jar to within 3/4 inch (2 cm) of top rim. Add hot liquid to cover vegetables to within 1/2 inch (1 cm) of top rim (headspace).. Instructions. 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.
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Place cauliflower and onion in a saucepan along with the cloves and vinegar. Bring to the boil and then simmer uncovered for 10 minutes. Add the remaining ingredients and stir over low heat to dissolve the sugar and combine. Bring to the boil again and then simmer for 2-3 minutes or until the mixture starts to thicken.. Get out a large stock pot and fill it it about half full of water. Put a lid on and bring the water to a boil over high heat. When the water comes to a full boil, gently add the cauliflower. Boil it for a good 5 minutes, then remove the cauliflower and discard the water. Pour the vinegar, sugar, syrup and spices in the pot and give it a good stir.
