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

Separate cauliflower into flowerets. Cook cauliflower in boiling water for 6 to 7 minutes, or until tender-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. Chill 12 hours, turning occasionally. Drain before serving.