• Heat the canola oil in a heavy skillet over medium heat. 
• Crush the cumin seed with the coriander seed and add to the pan.
• Add the curry powder, ginger, and garlic to the pan.
• Cook these spices, stirring until the oil colors and the spices are fragrant.
• Add the cauliflower florets to the pan and toss to coat.
• In a lidded plastic container, combine the water, rice wine vinegar, cider vinegar, sugar, and pickling salt. Shake to combine.
• Once the cauliflower is slightly tender, add it to a canning jar. Pour the pickling liquid over the cauliflower, filling to the top of the jar.
• Cool, chill, and store for 1 week to allow the flavors to develop thoroughly.

How to Can Pickled Cauliflower

• Heat vinegar mixture to near boiling.
• Pack cauliflower into jars.
• Pour hot vinegar mixture into jars, leaving ½” headspace. Cover with lids; screw on bands to “fingertip tight.”
• Process jars in hot water bath for 5 minutes; water should cover jars by 1 inch. Remove jars to rack to cool. Test seals. Store in cool, dark place.