Linda's SF LC Microwave Bread and Butter Pickles
Sept 10, 2007 13:18:36 GMT -8
Post by barbogold on Sept 10, 2007 13:18:36 GMT -8
MICROWAVE BREAD AND BUTTER PICKLES
1 large cucumber, about 10-12 ounces *
1 small onion, sliced thin, 2 1/2 ounces
1/2 cup white vinegar
1 cup granular Splenda or equivalent liquid Splenda
1 teaspoon salt
1/2 teaspoon mustard seed
1/4 teaspoon celery seed
1/4 teaspoon turmeric
1 pint canning jar with lid
Slice the cucumber into 1/4-inch thick slices. Mix all ingredients in an 8-cup glass measuring cup or microwaveable bowl. Microwave on HIGH 8 minutes, stirring twice, until crisp-tender. Pickles should be translucent, but not too soft. Rinse the canning jar with very hot water to prevent cracking, then spoon pickles into jar. Pour all the liquid over the pickles. Cool, cover, then chill well. Store in refrigerator.
Makes 1 pint or about 8 servings
* I used an English cucumber
1 large cucumber, about 10-12 ounces *
1 small onion, sliced thin, 2 1/2 ounces
1/2 cup white vinegar
1 cup granular Splenda or equivalent liquid Splenda
1 teaspoon salt
1/2 teaspoon mustard seed
1/4 teaspoon celery seed
1/4 teaspoon turmeric
1 pint canning jar with lid
Slice the cucumber into 1/4-inch thick slices. Mix all ingredients in an 8-cup glass measuring cup or microwaveable bowl. Microwave on HIGH 8 minutes, stirring twice, until crisp-tender. Pickles should be translucent, but not too soft. Rinse the canning jar with very hot water to prevent cracking, then spoon pickles into jar. Pour all the liquid over the pickles. Cool, cover, then chill well. Store in refrigerator.
Makes 1 pint or about 8 servings
* I used an English cucumber