Is this the recipe you have used?

Never heard of or tried Mezzeta so not sure how the taste would compare but the recipe linked above can be safely adjusted to taste as long as the ratio between total amounts of low-acid vegetables to vinegar is maintained. Note it uses no water but you can cut the sugar in half and could probably safely leave out the turmeric, celery seed, and mustard seed if you wanted as they are just for color and flavor.

If you want more of a dilled flavor, try Mrs. Wages Dill pickling mix and just use the cauliflower instead of the cukes. They also make a sweet pickling mix that you can add the hot peppers to if you want. But use the pre and post processing instructions for cauliflower given by NCHFP.

Hope this helps.

Dave

Not necessary to add the bisulfate. The cauliflower is fine with the vinegar brine. B&B pickles are sweet, and so the brines are sweetened. B&B also contains celery seeds. Turmeric is used just to give off a yellow color and have a very faint taste. Its used in some curries to give that bright yellow orange color. If you like Dill flavor, I ageee the Mrs. Wages dill pickle mix has the necessary salt and a fairly high amount of dill flavor. You can also eliminate the mustard seeds as that too can give a taste a bit like a B&B pickle. Is Mezzeta a commercial product? If so, you can usually fiure out the basic ingredients, but not the actual amounts. Also, add no mustard seed, and only celery seed. Use distill white vinegar, and no cider vinegar as B&B use both. I make the sweet mixed with all you have listed as well as clove, allspice, cinnamon, ginger, coriander, cukes, small onions, sweet red peppers, and a little Splenda for sweetness. My B&Bs are also just mustard, and celery seeds and a mix of both dist and cider vinegars.

The above recipe linked by digdirt is exactly the recipe I used the first time. As I said, it was good, but just wasnt what I was looking for.
To ksrogers, yes, Mezzeta is a commercial product. In my first post I listed the ingredients that are on the jar. As I said, I am just interested in the cauliflower part, with jalapenos of course. So I will play with it and see what I can come up with.
Thanks for the responses
Kim

Just to keep it safe, be sure to use full strength 5% vinegar. If a lot of solids are added, it needs to be as acidic as possible. Nver dilute the 5% vinegar below a 70/30 mix with water. Most all my pickles, no matter what type all get full strength vinegar.