Refrigerator Pickle Pot

• 1 lb. cucumbers
• 1 lb. carrots, pared
• 1 large head cauliflower
• 1 lb. small white onions, peeled
• 1 to 1 1/2 lb. green tomatoes
• boiling water
• 2 cloves garlic, peeled (whole)
• 2 Tbsp. dill weed (optional)
• 1 qt. white vinegar
• 4 c. sugar
• 1/2 c. pickling salt

1. Using a crinkle cutter, cut cucumbers into 1/4 to 1/2-inch slices.
2. Set aside.
3. Cut carrots with crinkle cutter into 1-inch chunks.
4. Set aside.
5. Trim cauliflower and separate into florets. Set aside.
6. Quarter the onions if they are larger than 1-inch in diameter.
7. Cut green tomatoes into quarters.
8. Drop carrots, cauliflower and onions into boiling water for 2 minutes in several batches if necessary.
9. Layer all the vegetables in a gallon jar, placing the garlic cloves in the middle.
10. Sprinkle with dill weed, if used.
11. Mix together vinegar, sugar and salt until blended.
12. Pour over vegetables.
13. Cover and refrigerate for 24 hours before serving.

cucumbers, carrots, head cauliflower, white onions, green tomatoes, boiling water, garlic, dill, white vinegar, sugar, pickling salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=177694 (may not work)