Pickled Cauliflower

1/2 cup salt
5 cups water
1 large cauliflower
5 cups cider vinegar
2 tablespoons sugar
1 teaspoon whole cloves
1 teaspoon whole allspice
1 teaspoon peppercorns
2 cinnamon sticks
3 dried red chilies
6 radishes



Combine salt and water in a large pan and stir over low heat until salt is dissolved. Chop cauliflower coarsely. Place cauliflower in a large bowl and cover with salted water. Cover with a dry cloth and stand overnight. Drain.

Place vinegar, sugar, cloves, allspice, peppercorns, cinnamon and chilies into a pan. Bring slowly to boil and simmer, covered, for 15 minutes. Strain and reserve liquid and spices.

Chop radishes and combine with drained cauliflower. Pack into warm, sterilized jars and add reserved whole cloves, allspice, peppercorns, cinnamon and chilies. Return pickling mixture to heat and bring to boil. Pour boiling liquid over vegetables and seal. When cool, label and date

Store in a cool, dark place at least 2 weeks to enhance the flavor.