Jack’s Microwave Bread-and-Butter Pickles

From Jack Brenner

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

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

• 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.