Microwave (Nine Minutes) Bread and Butter Pickles Monday, August 18, 2008


1 cup each sugar (or Splenda) and white vinegar
1/2 cup water
2 tsp salt
1 tsp each, dried minced garlic and mustard seed
1/2 tsp each, celery seed and turmeric
1 medium onion, peeled and sliced thin
2 3/4 to 3 lbs pickling cucumbers


Mix everything except onions and cucumbers in a large microwave safe bowl. Stir in the cucumbers and onions. Microwave 9 minutes on high, stopping to stir at 6 ½ and 4 minutes to go. Remove from microwave and allow to 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 should tell you that we do not put these in jars. Since it makes a small batch, we keep them in a covered container in the refrigerator and eat when ready. However, if put into jars, they make nice gifts.

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