This section is from the book "Preserving And Pickling", by Mary M. Wright. Also available from Amazon: Preserving and Pickling: Two Hundred Recipes for Preserves, Jellies, Jams, Marmalades, Pickles, Relishes and Other Good Things.
To each six heads of cauliflower use about three pints of strong vinegar, and one pint of water, three cupfuls of light brown sugar, two ounces of mixed spices, three green peppers, or a half dozen small red peppercorns. Soak the cauliflower in brine overnight, and drain off; then in the morning boil until tender in a little water.
Place the vinegar, sugar and spices in a preserving kettle and allow to simmer for fifteen or twenty minutes; then add the cauliflower and simmer a few minutes longer. Arrange the cauliflower in jars, and pour the boiling hot vinegar over it, and seal.