Caulifower is also pickled in a sweet mixed pickle brine too. I make a sweet mixed which contains dill, mustard seed, clove, celery seed, and a few other pickling spices. There are also small whole onions added, and some times baby carrots, as well as a little dried sweet red pepper bits. A dill only brine would pickle the cukes and cauliflower. Make sure the cukes are cut up in similar sized chunks about the size of the flowerettes. For B&B pickles, the brine is less sweet and has only basic common pickling spices or celery seed, mustard seed, a couple of peppercorns (if you like the falvor) and a little dill (fresh if posible, fern leaves and seed heads). For a regular B&B is just sliced cukes and sliced onions, but adding some smaller bits of cauliflower as well as the few bits of sweet red peppers will give it a color contrast. I make my sweets with Splenda, as opposed to sugar and find that a VERY small amount of Splenda (maybe half to one cup) equates to about 2+ pounds or more of sugar. I have even made a kind of 'hamburger dill' using a sweeter brine and dill as the only spice. The cukes are sliced with a crinkle cutter and gives the nice appearance.

I wish I could find small while onions. None where I shop. I've also looked for B&B pickle mix but all three stores are sold out. Someone out there is still canning. :)

The small white onions are sometimes found in produce in small pint baskets. Either that or within a big pile of white boiling onions where you dig into the pile and pull out what you want as to smaller size. Another option is to find the smaller cocktail onions in small glass jars (used in alcohol drinks), but they are softer and are already cooked. Pearl onions is another name for them, and later on stores also sell a small purple variety too. Here, if I need a lot of these, I try to grow them from onion sets. The ones I am growing this year are now much bigger and will not be useful for pickling unless I just pickle them alone in jars. Good luck!