You can make these pickles two ways - as simple refrigerator pickles, or canned using the boiling water method. Either way, before you begin, you should sterilize your cans and lids in a boiling water bath for food safety. If you are canning the pickles, leave the lids in simmering water until just before you are ready to use them.
To make brine: Combine water, vinegar, sugar and salt in a saucepot and simmer over low heat, stirring often, until the salt and sugar have dissolved. Remove from heat and set aside. Let it return to room temperature.
Meanwhile, wash and trim the cauliflower and break the florets into bite-size pieces.
Toss cauliflower with 1 ¾ tsp kosher salt and allow to sit for about 30 minutes, then rinse. This will draw out excess moisture from inside the cauliflower, allowing it to absorb the pickling brine and spices better.
Evenly distribute the cardamom pods, bay leaves, curry powder, crushed red pepper and turmeric between the pint jars (1/3 of the ingredient amount listed in each jar).
Distribute the cauliflower between the jars and press down with tongs to make sure everything is tightly packed.
The brine should be room temperature by now- if it isn't, wait till it cools off before proceeding. Using a wide mouth funnel, cover the cauliflower with the brine, leaving about ½ inch of headspace in each jar.
Clean the rims of the jars with a damp paper towel or clean kitchen towel.