Combine the cauliflower, carrots, celery, bell pepper, chiles, garlic, and dill in a large bowl. Toss the mixture thoroughly until the vegetables and aromatics are evenly distributed.

Pack the vegetable mixture tightly into four clean 1-pint jars, pressing down gently to ensure a snug fit while leaving about a half-inch of space at the top of each jar.

Bring the vinegar, water, sugar, and salt to a boil in a medium saucepan over high heat. Stir occasionally to ensure the sugar and salt have fully dissolved into a clear liquid.

Pour the boiling brine over the vegetables in each jar until they are completely submerged.

Allow the jars to sit uncovered at room temperature until cool to the touch, about 1 hour.

Seal the jars tightly and refrigerate for at least 1 week before opening. This time allows the vegetables to lose their raw bite and fully absorb the briny, herbal flavors.

Serve cold—the vegetables should be sharply tangy and maintain a distinct, audible crunch.