Microwave Bread and Butter Pickles Friday July 9, 2010
It wouldn’t be summer if we didn’t make these fine pickles
1 cup each sugar and white vinegar (Splenda works fine)
½ cup water
2 tsp salt
1 tsp each, dried minced garlic and mustard seeds
½ tsp each, celery seeds and turmeric
1 medium onion, peeled and sliced thin
2 ¾ to 3 lbs pickling cucumbers, sliced
Mix everything except onion and cucumbers in a large microwave safe bowl. Stir in cucumbers and onions. Microwave 9 minutes on high, stopping to stir at 6 ½ and 4 minutes to go. Remove from microwave and allow cool. Cover and refrigerate overnight before placing in jars. Be sure to distribute juice evenly if you use more than one jar. Store in refrigerator.
I do not put these in jars. It would be nice if you wanted to give them away. However, I just keep them in a covered container in the refrigerator. They are good enough that they won’t last long.