You will need two large heads of cauliflower.
Cut off the outer green leaves and wash the cauliflower.
Remove the woody stem, thus separating the head of cauliflower into florets.
Remove as much of the stem as possible from each floret.
Measure 2 cups if apple cider vinegar .
Measure 2 cups of water
4 teaspoons sea salt
Mix the apple cider vinegar, water and sea salt in a large saucepan over high heat.
While the brine is coming to a boil, thickly slice a lemon.
Place one slice of lemon in the bottom of each quart jar.
Thinly slice two garlic cloves.
Place one sliced garlic clove in each quart jar.
Add 1/4 teaspoon of peppercorns to each quart jar.
Throw a chile de arbol in each quart jar.
Once the brine has reached a boil, you can add the cauliflower.
Stir the cauliflower in the brine.
Return to a boil, and then remove from the burner.
Using a pair of tongs, place the cauliflower into the quart jar.
Pour the brine into each jar.
Place two lemon slices on the top of each jar.
Put lids on the jars. Let the jars sit out until they cool to room temperature.
Place in the refrigerator for at least 24 hours. After 24 hours, enjoy your pickled cauliflower.