Jack’s Microwave Bread-and-Butter Pickles

From Jack Brenner

These are especially good at a clambake or other informal cookout or picnic.


  • 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



  • 2 qt. Microwave-safe bowl

  • Plastic wrap

  • 4 one-pint canning jars

To prepare:

  1. Sterilize 4 one-pint canning jars in boiling water. Leave sterile jars and lids in hot water.

  2. Mix all ingredients in microwave-safe bowl.

  3. Cover tightly with plastic wrap. Poke two or three holes in the wrap to let steam out.

  4. Microwave 4 minutes on High.

  5. Stir thoroughly and replace plastic wrap. Cook another 4 minutes on high.

  6. Carefully empty the jars. Ladle the cooked pickles into the hot, sterile jars. Fill to within 1/2 –inch of the top.

  7. 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.