Sanitize your 4-half gallon jars and lids either in a pot of boiling water for 10 minutes or my preferred method, in the dishwasher on sanitize mode.

In a large stock pot bring water, white vinegar, apple cider vinegar, and salt to a steady boil.

In the meantime prep your jars.Try not to touch the bottom of the lids once cleaned to minimize bacteria. Place all spices; dill seed, mustard seed and garlic cloves evenly into each jar. Rinse vegetables well with water and cut cauliflower into bite size florets or chunks and 4 or 5 Persian cucumbers into quarters, making them spears.

Stuff jars with vegetables. Keep two jars stuffed with only whole pickles (6-8 pickles should fit). The remaining two jars stuff with variety of vegetables and cucumber spears.

Ladle in boiling brine into each jar and fill to about 1/4 to 1/2 an inch to the top giving it a little "head space."

Twist lid on tightly to seal. You should hear a "pop" sound. Sometimes it can take a while for it to pop. If your lid never pops, then store it in the refrigerator while it cures for two weeks.

If it does pop, store your pickles in a cool, dark place for two weeks to cure. Pickles will be good for up to 2 months in the refrigerator once opened.