Now that my garden is planted, I am patiently waiting for all my fresh fruits and veggies to come in…some for fresh eating, some for the grill, and the rest for canning. The recipe I am sharing with you today was given to me years ago when I began gardening. It’s my Great-Aunt’s recipe for quick bread and butter pickles in the microwave. I use this recipe when I have a small amount of cucumbers in between the larger amount I can for dill pickles. They are so delicious for a little snack or to add on to your burger. Obviously, with the cooking/canning method, they are not crunchy…but they are so tasty and easy to make!
Quick Bread & Butter Pickles: Makes 1 Pint
2 Cups of Sliced Cucumbers
3/4 Cups of Thin Sliced Onions
1 Scant Cup of Sugar
1/2 Cup White Vinegar
1 tsp. Salt
1/4 tsp. Celery Seed
1/4 tsp. Turmeric
1/2 tsp. Mustard Seed
Directions: Mix all together. Microwave 4 minutes in a covered casserole dish. Stir, then microwave another 4 minutes. Ladle into a clean jar, cool and refrigerate.
Jars will seal when cooling, but I always recommend refrigerating just in case. They don’t last long at my house anyway, so I want them to be cold and ready to enjoy!