These vegetable pickles are ready to serve in 24 hours, but keep several months in the refrigerator.

For 1 gallon pickles you will need: 2 lg. heads cauliflower 2 lbs. sm. white onions, peeled Boiling water 2 cloves garlic, peeled 1 qt. white vinegar 4 c. sugar 1/2 c. pickling salt

Cut carrots with crinkle cutter into 1-inch chunks. Set aside. Trim cauliflower and separate into florets; set aside. Halve or quarter the onions if they are larger than 1-inch in diameter.

Drop carrots, cauliflower and onions into boiling water for 2 minutes, in several batches, if necessary. Layer all the vegetables in a gallon jar, placing garlic cloves in the middle.

Mix together vinegar, sugar and salt until blended. Pour over vegetables. Cover and refrigerate 24 hours before serving.

You may add vegetables to the jar as they are used up to keep the pickle pot going. For additional brine to cover the vegetables, mix 1 cup vinegar, 1 cup sugar, and 1 tablespoon salt.