Recipes: 08/23/19

Microwave Bread and Butter Pickles

2-4 large, washed, unpeeled cucumbers, sliced

2 small onions, sliced

1 c. sugar, (more or less), to taste

½ c. vinegar

1 tsp. salt

¼ tsp. mustard seed

¼ tsp. celery seed

¼ tsp. turmeric powder

Mix brine and spices together. Pour over layered cucumber slices. Microwave minutes on HIGH. Remove from microwave, stir and microwave 5 minutes more. Cool on counter, covered. Refrigerate overnight. You can eat within 24 hours after making. Store in the fridge.


Mom’s Bread and Butter Pickles

8 c. thinly sliced cucumbers, with peels left on

3-4 c. sliced onions

½ c. salt

2 c. water

2 c. vinegar

2 c. sugar

2 tsp. turmeric

1 tsp. celery seed

*you can also add chopped green pepper if desired

Mix cucumbers, onions and salt together in large bowl. Let stand 1 hour or overnight. Cover with a towel. Then cover with cold water and ice cubes. Let stand 1 hour and drain. Mix water, vinegar, sugar, turmeric, celery seeds and green pepper, if using. Add to cooled cucumber mixture. Cook until liquid is clear. (Boil about 20 minutes). Place mixture in jars; wipe top clean. Add lids and rings. Cook in hot water bath for 15 minutes.