1 med. head cauliflower
1 c. dill pickle liquid
1 sm. clove garlic, crushed
1/4 tsp. liquid artificial sweetener
1/4 c. chopped onion
4 med. dill pickles, quartered
1/4 c. sliced radishes

Separate cauliflower into floweretts. Cook cauliflower in boiling salted water for 6 to 7 minutes or until tender and crisp; drain. Combine pickle liquid, garlic, sweetener and onion in shallow dish; mix well.

Add cauliflower pickles and radishes; toss lightly to coat vegetables. Cover and chill for 12 hours, turning occasionally. Drain before serving.