|Salt||1⁄2 Cup (8 tbs)|
|Water||1 Cup (16 tbs)|
|Cauliflower head||2 Medium, cut into flowerets|
|Carrots||2 Medium, thinly sliced|
|Canning caps||5 Pint (Five 1 Pint Jar)|
|White vinegar||2 Cup (32 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Mustard seeds||2 Teaspoon|
|Crushed red pepper||1 Teaspoon|
|Celery seeds||1 Teaspoon|
|Whole cloves||1⁄2 Teaspoon|
1. In 6-quart enamel, stainless steel, or glass container, stir salt and 6 cups water until salt dissolves. Add cauliflower and carrots; cover and let stand in cool place about 6 hours.
2. Prepare jars and caps for processing
3. Drain vegetables; rinse with running cold water; drain thoroughly. In 8-quart Dutch oven or heavy saucepot over high heat, heat vinegar, sugar, mustard seeds, crushed red pepper, celery seeds, cloves, and 4 cups water to boiling, stirring occasionally. Reduce heat to medium; cover and cook 5 minutes. Add vegetables; heat to boiling. Reduce heat to low; cover and simmer 5 minutes longer, stirring occasionally.
4. In each hot jar, place 1 dill sprig. With slotted spoon, spoon hot vegetables into hot jars to 1/4 inch from top. Immediately ladle hot vinegar mixture over vegetables in jar to 1/4 inch from top (keep mixture simmering while filling jars). Close jars as manufacturer directs. Process jars in boiling-water bath 15 minutes; cool jars and test for airtight seal