“These could not be easier and often get eaten while still hot/warm!!
This is a great recipe to get into the idea of canning. While this is not canned, you use a lot of the same ingredients you will first use when you start water-bath canning and you get the feel and idea of what your products will taste, look and smell like when pickling”. Diane
1 large cucumber, sliced *I used 7 small pickling cucs
1 teaspoon salt
1 onion, thinly sliced
1/2 teaspoon mustard seeds
1 cup white sugar
1/2 cup distilled white vinegar
1/4 teaspoon celery seed
1/4 teaspoon ground turmeric
In a medium microwave safe bowl, mix cucumber, salt, onion, mustard seeds, white sugar, distilled white vinegar, celery seed and turmeric.
Microwave on high 7 to 8 minutes, stirring twice, until cucumbers are tender and onion is translucent.
Transfer to sterile container. Seal and chill in the refrigerator until serving.
(*non-canning, for the refrigerator.
recipe makes one quart)
Recipe by: cooks .com
Photos by: Diane Baker for Canning and Cooking at Home