I've spent a few years canning now and mostly produce from my own garden. I remember the first year of pickling cucs - they were a bumper crop! I spent hours pouring over all my recipe books deciding what to make next with all of them!! Some recipes took days, some cured in weeks...I wished for magic...something 'instant'. One day my good friend showed up at my house with a jar of these pickles and dared me to not eat the entire jar. We both sat there talking and low and behold - we ate the WHOLE jar! Yes! They ARE that good!! Much more to my total amazement - they were made in under 20 minutes and in the microwave!! I couldn't believe it so, we ended up making batches of them that afternoon. I will admit that these are much better if you use pickling cucs and if you don't grow your own, farmers markets will have them and heck, I've seen them now in the local grocery stores! Just be sure the skins aren't crackly and old - you want a smooth skin and firm cuc to start with - about 7 good sized pickling cucs will fill One big Quart Jar for your Fridge (these are not water bath canned) I've never paid attention to the spoilage rate on these in the fridge - because they are eaten too quickly around here!! Hope you try this recipe. ~ Enjoy!
Bread & Butter Pickles
1 large cucumber, sliced OR *I used 7 small pickling cucs
1 teaspoon salt
1 onion, thinly sliced
1/2 teaspoon mustard seeds
1 cup white sugar
1/2 cup distilled white vinegar
1/4 teaspoon celery seed
1/4 teaspoon ground turmeric
In a medium microwave safe bowl, mix cucumber, salt, onion, mustard seeds, white sugar, distilled white vinegar, celery seed and turmeric.
Microwave on high 7 to 8 minutes, stirring twice, until cucumbers are tender and onion is translucent.
Transfer to sterile container. Seal and chill in the refrigerator until serving.
(*non-canning, for the refrigerator.
recipe makes one quart)
Recipe by: cooks .com
Photos by: Diane Baker for Canning and Cooking at Home
F I N D A R E C I P E