Recipes posted on July 27, 2010 15:03
Microwave Bread & Butter Pickles
From: Jan of Findlay
2 cups peeled, sliced cucumbers
1 onion, sliced
1 cup granulated sugar
½ cup white vinegar
1 teaspoon salt
½ teaspoon mustard seed
¼ teaspoon celery seed
¼ teaspoon turmeric
Combine all in a microwave safe dish. Cover with a piece of waxed paper, put in microwave and cook on high for 8 mins.
Stir twice during this time. Cool, store in refrigerator up to 3-4 weeks (if they last that long!)