Microwave Bread And Butter Pickles Sugar Free Food

SUGAR-FREE BREAD AND BUTTER PICKLES

Steps:

• Prepare the cucumbers - wash thoroughly removing any dirt from the skin of the cucumbers. Remove a thin (1/16 inch) slice from the blossom end of each cucumber and discard.
• Slice cucumbers into rounds approximately ¼ inch thick.
• Prepare the onion - peel the onion and slice into ¼ inch thick slices. Separate the onion rings.
• Place the cucumbers and onions in a large bowl and sprinkle with the salt. Toss so that the salt is distributed throughout the vegetables. Allow to stand at room temperature for two hours.
• Drain the cucumbers and onions in a colander. Rinse thoroughly and drain again. Spread the vegetables on a double thickness of paper towels and pat dry with additional paper towels.
• Prepare 3 pint (or 6 half-pint) jars by washing in hot soapy water and rinsing well. Prepare lids and rings according to manufacturer's directions.
• Fill a boiling water canner ¾ full with water. Add the clean jars to the canner and bring to the boil. Keep lids warm in a pan of barely simmering water.
• Meanwhile, combine the vinegar, sugar substitute, mustard seed, celery seed, turmeric, and cloves in a large saucepan. Bring to a boil over medium-high heat.
• Add the cucumbers and onions and allow the mixture to return to a boil.
• Working with one jar at a time, use a slotted spoon to pack vegetables into hot jars filling to ¼ inch of tops. Ladle in pickling liquid to cover the vegetables.
• Wipe the jar rim with a moistened paper towel and apply a canning lid and ring. Rings should be just fingertip tight. Return the filled jar to the canner and continue until all jars are packed.
• When all jars are filled, lower the jars into the boiling water canner. Water should cover the tops of the jars by 1 to 2 inches. Cover the canner and bring the water to a gentle boil. Process for 15 minutes.
• Remove jars from the canner and place on a towel to cool completely. After the jars are cool, check to make sure the seals are complete.
• Store in a cool, dark place for up to one year. Refrigerate jars after opening.

MICROWAVE BREAD AND BUTTER PICKLES (SUGAR FREE)

Steps:

• In a large microwave-safe bowl, combine all ingredients. (Pour vinegar over last).
• Microwave uncovered on high for 4 minutes. Stir.
• Cook for 3-4 minutes longer, until bubbly and cucumber and onions are crisp-tender.
• Cover with Plastic wrap.
• Cool on a rack.
• When cool, put in refrigerator and let sit overnight. (Garden cucumbers without wax are best).

MICROWAVE BREAD-AND-BUTTER PICKLES

Steps:

• Stir sugar and vinegar in a large microwave-safe bowl until sugar has dissolved; mix in salt, mustard seed, celery seed, and turmeric. Stir cucumbers and onion into the pickling mixture.
• Microwave on high, stirring twice, until cucumber slices are tender and onion is translucent, 7 to 8 minutes. Chill before serving.

MICROWAVE BREAD AND BUTTER PICKLES

Steps:

• 1. Wash and slice cucumbers. Slice thicker than dills. I use a ridged pickle slicer and it is great!
• 2. In a large microwave safe bowl mix, salt, onion, mustard seeds, white sugar, vinegar, celery seed and turmeric. Stir until all is mixed together and sugar is starting to melt.
• 3. Add your cucumbers to this mixture. I judge how many cucumbers to add by how well the mixture covers the contents of bowl. I double the recipe if I have a lot of cucumbers to do.
• 4. Place in Microwave on high for 7 to 8 minutes and few longer if you double the recipe. You will need to stir at least once during the cooking. Don't cook them too long you want a little crunch to them.
• 5. Take them out of microwave and let them cool a bit before you place them in sterile jars and then place in fridge until serving. This will make one or two jars of pickles.
• 6. If I am doing a lot of cucumbers I cut up my cucumbers and let them soak in water and in a large bowl mix up the ingredients mixture and then add onions and cucumbers. I then pour that mixture into another bowl to cook and repeat so I have some already mixed and ready to cook when one batch comes out of microwave.

MICROWAVE BREAD AND BUTTER PICKLES

Steps:

• 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 containers. Seal and chill in the refrigerator until serving.

MICROWAVE PICKLES

Steps:

• In a large microwave-safe bowl, combine all of the ingredients. Microwave, uncovered, on high for 3 minutes; stir. Cook 2-3 minutes longer or until mixture is bubbly and cucumbers and onions are crisp-tender. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.

SUGAR FREE REFRIGERATOR BREAD & BUTTER PICKLES

Steps:

• Put the salt and spices in the jar. Add layers of cucumber chunks and onions. Fill to within 1/2 inch of the top. Mix vinegar and Splenda. Pour over cucumbers and onions to cover. You may need a little more of the Splenda Vinegar mix to cover the vegetables if they aren't packed tightly in the jar. Add lid and ring and shake to distribute the spices and salt. Refrigerate for 7 days, shaking jar for a few seconds each day. These will keep for at least 4 months in the refrigerator.

MICROWAVE BREAD & BUTTER PICKLES

Steps:

• Mix all in a 2 quart bowl (microwavable) and microwave on High 8 to 9 minutes, stirring twice during cooking time.
• Cukes will be crisp, onions translucent.
• My mom has a small microwave that is not very powerful so she had to microwave hers a little longer.