Microwave Bread & Buttter Pickles
***Note: Hubby is diabetic, so I make these pickles for him with 1/4 cup sugar and 1/4 cup Splenda. He says he can't taste the difference.
2 ccucumbers, (kirby) washed and thinly sliced
1onion, peeled and thinly sliced into rings (i use sweet vidalia onion)
3/4 cgranulated sugar ***see note above.
1/2 cwhite vinegar
1/2 tspmustard seed
How to Make Microwave Bread & Buttter Pickles
- Put all ingredients in a 2 quart microwave bowl. Mix well. (Tumeric may discolor plastic, if that bothers you, use a glass bowl).
- Microwave - uncovered, on high 7 or 8 minutes. Stir 2 times during cooking.
- Cooking is done when pickles start to change color. They should still be crisp.
- Cool in refrigerator at least an hour or two before serving. Store tightly covered in refrigerator.