Microwave Bread and Butter Pickles
Schelley Brown Francis
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- 1 large
- cucumber, sliced about 1/8" thick or bigger
- 1 tsp
- 1 small
- onion, thinly sliced
- 1/2 tsp
- mustard seed
- 1 c
- white sugar
- 1/2 c
- distilled white vinegar
- 1/4 tsp
- celery seed
- 1/4 tsp
- ground turmeric
1Wash and slice cucumbers. Slice thicker than dills. I use a ridged pickle slicer and it is great!
2In a large microwave safe bowl mix, salt, onion, mustard seeds, white sugar, vinegar, celery seed and turmeric. Stir until all is mixed together and sugar is starting to melt.
3Add your cucumbers to this mixture. I judge how many cucumbers to add by how well the mixture covers the contents of bowl. I double the recipe if I have a lot of cucumbers to do.
4Place in Microwave on high for 7 to 8 minutes and few longer if you double the recipe. You will need to stir at least once during the cooking. Don't cook them too long you want a little crunch to them.
5Take them out of microwave and let them cool a bit before you place them in sterile jars and then place in fridge until serving. This will make one or two jars of pickles.
6If I am doing a lot of cucumbers I cut up my cucumbers and let them soak in water and in a large bowl mix up the ingredients mixture and then add onions and cucumbers. I then pour that mixture into another bowl to cook and repeat so I have some already mixed and ready to cook when one batch comes out of microwave.