Nine Minute (Microwave) Bread and Butter Pickles Tuesday, July 7, 2009
1 cup each sugar (or Splenda) and white vinegar
1/2 cup water
2 tsp salt
1 tsp each, dried minced garlic and mustard seeds
1/2 tsp each celery seeds and turmeric
1 medium onion, peeled and sliced thin
2 3/4 to 3 lbs pickling cucumbers, sliced
Mix everything except onions 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 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.
We do not put these in jars unless we are going to give them away. We put them in a tightly covered storage container and keep in the refrigerator. They do not last long.