Refrigerator Pickle Pot - cooking recipe

Ingredients

1 lb cucumber
1 lb carrot, pared
1 head cauliflower
1 lb white pearl onion, peeled
1 lb green tomato
boiling water
2 garlic cloves, peeled and left whole
2 tablespoons dill weed (optional)
1 quart white vinegar
4 cups sugar
1/2 cup pickling salt

Preparation

Using a crinkle cutter, cut cucumbers into 1/4-1/2 slices. Cut carrots in same manner into 1-in chunks. Trim cauliflower and separate into flowerets. Set all aside.
Quarter the onions if they are larger than 1-in. Cut green tomatoes into quarters.
Drop carrots, cauliflower and onions into boiling water for 2 minute in several batches if necessary.
Layer all vegetables in a gallon jar, placing the garlic cloves in the middle. Sprinkle dill weed, if used.
Mix together vinegar, sugar, and salt until blended. Pour over vegetables.
Cover and refrigerate 24 hours before serving.