Microwave Bread and Butter Pickles

Schelley Brown Francis Recipe

By Schelley Brown Francis SchelleyBFrancis

10 Min
10 Min

Danny and I had never put anything up like this and tried this just to see how it would work..It is a great recipe! He loves them. I have doubled the recipe at times to speed up the process.

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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

Directions Step-By-Step

Wash and slice cucumbers. Slice thicker than dills. I use a ridged pickle slicer and it is great!
In 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.
Add 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.
Place 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.
Take 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.
If 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.

About this Recipe

Course/Dish: Vegetables
Other Tag: Quick & Easy
Hashtags: #easy, #pickles

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Jun 28, 2013 - Kim Biegacki shared this recipe with discussion groups: College Bound Daughters of the KING Pickle Power Summer Delites USA State Recipes
Colleen Plucinski pooski
Jul 27, 2013
How long can these be kept in the fridge before eating?