Scrub the cucumbers with a brush and soak them in salted water for 2 hours. Break the cauliflowers into rosettes and soak them also in salted water for 2 hours. Wash the tomatoes and the dill. Fill clean jars with these mixed vegetables, put a small clove of garlic at the bottom and a few sprigs of dill on the top, and pour the hot brine into the jars, enough to overflow and cover jars tightly. They will be ready to serve 4 weeks later. BRINE: To 1 quart of water add 1/4 Cup salt (not iodized) 1 cup of vinegar and bring to a boil.