1 med. head cauliflower 1/4 c. chopped onion
1 c. dill pickle liquid 4 med. pickles, quartered
1 sm.clove garlic, crushed 1/4 c. sliced radishes
1/4 tsp. liquid artificial sweetener
Separate cauliflower into flowerettes. Cook in boiling salted water
for 6-7 minutes, or until tender-crisp. Drain. Combine pickle liquid,
garlic, sweetener and onion in a shallow dish. Add cauliflower, pickles
and radishes. Toss lightly to coat vegetables. Cover, chill for 12
hours, turning occasionally. Drain before serving.
