Ingredients:
2
C. sliced cucumbers
¾
C. finely sliced onion
¾
C. sugar
1
tsp salt
½ tsp mustard
seed
½ tsp celery
seed
¼ tsp turmeric
½ C white
vinegar
Equipment
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To prepare:
Sterilize
4 one-pint canning jars in boiling water. Leave sterile jars and lids
in hot water.
Mix
all ingredients in microwave-safe bowl.
Cover
tightly with plastic wrap. Poke two or three holes in the wrap to let
steam out.
Microwave
4 minutes on High.
Stir
thoroughly and replace plastic wrap. Cook another 4 minutes on high.
Carefully
empty the jars. Ladle the cooked pickles into the hot, sterile jars. Fill
to within 1/2 –inch of the top.
Cap
jars tightly. As the contents cool, the lids will pull down indicating
a good seal. Let cool to room temperature, then refrigerate for at least
one week.
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