Cauliflower must is fresh, healthy, well-developed, with white without yellow spots. The heads are cleaned of the coating leaves and roots, separate heads with a diameter of 5 cm, which was washed well and milled for 2-3 minutes in boiling water, slightly acidified with citric acid (2 g per 1 liter of water) for bleaching. Blanching is done in enameled pot, because in contact with metal cabbage darkens. Immediately after blanching cauliflower was cooled with cold water. In a suitable container pour 2.8 liters of water, put the salt and sugar and boil the mixture until it is completely dissolved. In the jars are first poured in 75 ml vinegar and then filled with milled cauliflower, such receptacles are placed with the heads out. Between them put a few pieces of hot pepper, 5-6 grains cloves, cinnamon piece and a bay leaf. Then the jars were supplemented with hot marinade, sealed and sterilized for 10 minutes. The products are 10 jar of 1 l.