1 lb. cucumbers
1 lb. carrots, pared
1 lg. head cauliflower
1 lb. sm. white onions, peeled
1 1/2 lbs. green tomatoes
Boiling water
2 cloves garlic, peeled whole
2 tbsp. dill weed
1 qt. white vinegar
4 c. sugar
1/2 c. pickling salt

Cut cucumbers in 1/2 inch slices; set aside. Cut carrots into 1 inch chunks. Trim cauliflower into 1 inch chunks. Also tomatoes. Drop carrots, cauliflower, and onions into boiling water for 2 minutes. Several batches. Drain. Layer all vegetables in a gallon jar, placing garlic cloves in the middle; sprinkle with dill weed. Mix together vinegar, sugar, and salt until blended. Pour over vegetables; cover and refrigerate for 24 hours before serving.