Pickled Cauliflower

1 quart vinegar
2 tablespoons mustard seed
1 cup sugar
8 whole cloves
4 sticks cinnamon
2 heads cauliflower

Simmer all ingredients except cauliflower together 15 minutes. Meanwhile, wash cauliflower, cutting away all leaves and break into uniform flowerets. Blanch by putting them into a kettle of boiling water, turn off heat and let stand 2 minutes. Drain and put flowerets into jars. Fill jars with strained hot syrup and seal. Makes 3 to 4 quarts.