Mix together the vinegar, water and salt OR salt sub; set on the stove on low heat to gently simmer.
In each jar put: ¼ teaspoon cumin seed, ½ teaspoon coriander seed, ½ teaspoon fennel seed, a bay leaf (optional) and (optional) ⅛th teaspoon pickle crisp. Pack in the cauliflower and pepper mix; it's okay to press down a bit because this is a raw pack and the vinegar mixture will help to separate the material later.
Fill each jar with the hot vinegar mixture to within 2 cm (½ inch) of the rim. Debubble, top up with vinegar mixture if needed.
Wipe jar rims.
Put lids on.
Process in hot water bath or steam canner.
Process for 10 minutes; increase time as needed for your altitude.
Let pickle in the jars for at least 3 weeks before opening