Wash cauliflower and jalapeno peppers thoroughly.

Cut cauliflower into bite-sized pieces.

Slice jalapeno peppers in half.

In a medium pot, combine apple cider vinegar, water, sugar, salt, and turmeric.

Bring the mixture to a boil.

Pack cauliflower and jalapenos into clean canning jars, distributing the jalapenos evenly (about 3 per jar).

Pour the hot vinegar mixture over the cauliflower and peppers, ensuring they are fully submerged.

Heat canning lids as directed on the packaging.

Place the lids on the jars and secure with canning rings.

Process the jars in a boiling water bath for 30 minutes.

Ensure the jars are sealed properly after processing.

If a jar does not seal, either replace the lid and reprocess, or store the jar in the refrigerator.

Let the pickled cauliflower sit for at least a few days to allow the flavors to develop before eating.