Microwave Pickles Recipe
- 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
- 1. 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.
1 each: 115 calories, trace fat (trace saturated fat), 0mg cholesterol, 395mg sodium, 29g carbohydrate (27g sugars, 1g fiber), 1g protein
Reviews for Microwave Pickles
"I am known as a non-cook, but these looked so simple I thought "what the heck, it's only a few ingredients." I was shocked!! They actually turned out great! They tasted ALMOST like the prize-winning bread and butter pickles a dear friend used to make. Even a friend who caters wants a jar. I will be making these again!??????????????"
"Highly recommended if you love sweet pickles."
"This recipe rocks. Made these this summer and still good in October!"
"This was my first attempt at making pickles, and I can't believe how well they turned out. Super yummy. Boyfriend loved them. Watch out---addictive!"
"This recipe ROCKS!! I stumbled upon it yesterday and had to try it. I had an English cuke and some onion that needed to be used, so I used 'em. Easy peasy recipe and yummy to boot!"
"<p>Because I don't like sweet pickles, I omitted the sugar and added fresh dill. This recipe is great because now I don't have to heat up the house to make pickles. I also made a bigger batch, so I didn't have to make them as often.</p>"
"I have been making these pickles for a few years. I can't keep them in the fridge once they are made because my kids eat them that fast."
"These taste even better after a day or two in the fridge. I won't buy jar pickles any more!"