1 lb. cucumbers
1 lb. carrots
1 head cauliflower
1 lb. onions
1 or 2 lbs. green tomatoes
Boiling water
2 cloves garlic
2 tbsp. dill weed
1 qt. white vinegar
4 c. sugar
1/2 c. plain salt

Cut cucumbers into 1/4 to 1/3 inch slices. Cut carrots into 1 inch chunks. Trim cauliflower and separate into flowerettes. Chop onions into large chunks. Cut green tomatoes into quarters. Drop carrots into boiling water for 2 minutes.

Layer all vegetables in a gallon jar, placing garlic in middle. Sprinkle with dill weed. Mix together vinegar, sugar and salt until blended. Pour over vegetables; cover and refrigerate for 24 hours.

Tips: You may add more vegetables to the jar to keep your pickle pot going. For additional brine to cover vegetables, use 1 cup vinegar to 1 cup sugar and mix in 1 tablespoon salt.