To begin, cut and break your cauliflower into bite sized florets.
In a large pot, combine 6 quarts of water and the canning salt. Bring them to a boil and add the cauliflower to the water. Boil for 3 minutes and pour the cauliflower into a colander to drain. Let it sit for now.
In a stainless steel stockpot or large soup pot, combine all of the rest of the ingredients except the pickle crisp.
Bring the mixture to a boil, reduce the heat, and simmer it for 5 minutes.
Pack the cauliflower into hot, clean pint jars.
Add 1/8 teaspoon of pickle crisp to each jar.
Fill the jar with the brine mixture to 1/2 inch headspace.
Use a bubble wand to remove air bubbles and add brine as needed to adjust for the 1/2 inch head space.
Wipe the rim of the jar with a damp cloth dipped in white vinegar to remove any residue. Close the jars with a lid and ring.
Place the jars into a hot water bath canner (or steam canner) and process the jars for 15 minutes.
Once the time is completed, turn off the heat and open the canner. Let the jars rest for 5 minutes.
Transfer the jars to a draft-free surface that is lined with a towel or other cloth.
Let the jars cool for 12-24 hours. Remove the rings, test the seals, label, and store them away in your pantry.
Allow the jars to sit for 1-2 weeks to develop the flavor. The pickled cauliflower is best when chilled.