For 1 gallon of pickles:

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

Use crinkle cutter to cut up cucumbers. Set aside. Cut carrots with crinkle cutter. Trim cauliflower. Separate into flowerets. Quarter onions if they are large, then 1 inch in diameter. Cut green tomatoes into quarters. Drop carrots, cauliflower and onions into boiling water for about 2 minutes; make several if necessary. Layer all vegetables in a gallon jar, placing the garlic cloves in the middle. Sprinkle with dillweed. Mix together vinegar, sugar, and salt until blended. Pour over vegetables. Cover and refrigerate for 24 hours before serving.