- A blend of cauliflower, sweet red onion, radishes and cut-up Sechler's Whole Dill Pickles mix for a tangy side dish that's welcome alongside roasted chicken or a meat main dish.
- 1 head fresh cauliflower, separated into florets
- 4 whole dill pickles, quartered and cut into chunks
- 1/4 sweet red onion, chopped
- 2 teaspoons sugar
- 1 clove garlic, minced
- 1 cup dill pickle juice
- 1/4 cup sliced radishes
Cook cauliflower in a small amount of boiling water for 8 to 10 minutes, or until crisp tender. Drain off liquid.
In a bowl mix together cauliflower, pickles, onion, sugar, and garlic. Add the dill pickle juice and stir gently. Cover and chill overnight. Drain off the pickle juice. Toss with radishes before serving.