PICKLE-CAULIFLOWER MEDLEY              Servings:  6

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.

Source: Natalie Oppenheim