You can enjoy a small batch of these sweet crunchy pickles anytime without the work of traditional canning methods. "They're loaded with flavor and so easy to make," assures Marie Wladyka of Land O' Lakes, Florida.
- 1 medium cucumber, thinly sliced
- 2 small onions, thinly sliced
- 3/4 cup sugar
- 1/2 cup vinegar
- 1 teaspoon salt
- 1/2 teaspoon celery seed
- 1/2 teaspoon mustard seed
- 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. Yield: 4-6 servings.
Originally published as Microwave Pickles in Quick Cooking July/August 2000, p51
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