1 small head purple cauliflower
1/2 purple cabbage
6-7 teas. salt
3 1/2 cups water
1 1/4 cups distilled white vinegar
dried red hot chilies

Wash the cauliflower and break into bite sized florets. Cut the cabbage into thick slices. Do not separate. Mix the salt, water and vinegar together to create the brine.

Place a layer of cauliflower in a sterilized, large-mouth pickling jar. Top with a layer of cabbage. Repeat until you reach the top, but bury a chile or two deep in one or two of the layers.

Fill the jar with the brine. Use a long wooden skewer to release any visible trapped air bubbles. Close the lid.

Place the pickles in a warm spot for 10 days before eating.
Eat within a month.