Microwave Bread Butter Pickles Food

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 (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 & 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.

BREAD AND BUTTER PICKLES

Steps:

• Combine cucumbers, onions, salt and ice in a large bowl.
• Mix well.
• Put a weight on and allow to stand 3 hours. (For a weight, I use a plate with a gallon bottle of vinegar or water on top of it).
• Rinse and drain thoroughly.
• Combine vinegar, sugar, turmeric, celery seed and mustard seed in a large pot.
• Add drained cucumbers.
• Place pot on medium low heat.
• Bring almost to a boil, but DO NOT ALLOW TO BOIL.
• Remove from heat.
• Seal in sterilized jars, 10 minutes in a hot water bath.
• Easy way to sterilize jars: Wash them well in hot soapy water.
• Dry them off.
• Put on a cookie sheet, right side up, at 225°F for 15 minutes.
• Turn off oven and leave them in there until you need them.

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 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.