Prepare canning jars: wash in soap and water, rinse, and set into a large stock pot, pour enough water into the pot, enough to reach half to three quarters up the sides of jars, wash and rinse lids and rims. (for more info see manufactures instructions)
Wash and break or cut cauliflower into small florets
In a large stock pot, combine all ingredients, reserving the cauliflower until later
Cook over medium high heat until just under a boil
Add cauliflower florets and cook for 5 minutes, stirring frequently, do not reduce the heat
Using a strainer or slotted ladle, quickly remove vegetables to a large bowl, set aside
Using a clean pot holder, remove hot jars from boiling water, set on a clean dish towel,
Fill jars with cooked cauliflower leaving ¼ inch head space, distribute peppers, and spices evenly among jars
Using a ladle, and funnel, pour hot liquid over vegetables, to cover
Place rims and lids on jars, twist to tighten (do not over tighten lids at this point)
Return the sealed jars to stock pot, and process filled jars for 15 minutes in boiling water
Carefully remove jars from stock pot to a clean dish towel, rest until each has sealed. You will most likely hear "ping" or "Pop"
Gently tighten the lids after 30 minutes
Check seals after pickles have cooled, about 1 hour (it can take up to 24 hours for jars to seal) if the top pops "up" when pressed the jar is not sealed correctly, and should be reprocessed in the hot water bath or can be immediately refrigerated to consumption for up to 2 weeks.