7 Minute Microwave Pickles Recipes

Steps:

• In a large microwave-safe bowl, combine all of the ingredients. Microwave, uncovered, on high for 3 minutes; stir. Cook 2-3 minutes longer or until mixture is bubbly and cucumbers and onions are crisp-tender. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.

Steps:

• 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 containers. Seal and chill in the refrigerator until serving.

Steps:

• 1. Wash and slice cucumbers. Slice thicker than dills. I use a ridged pickle slicer and it is great!
• 2. In a large microwave safe bowl mix, salt, onion, mustard seeds, white sugar, vinegar, celery seed and turmeric. Stir until all is mixed together and sugar is starting to melt.
• 3. Add your cucumbers to this mixture. I judge how many cucumbers to add by how well the mixture covers the contents of bowl. I double the recipe if I have a lot of cucumbers to do.
• 4. Place in Microwave on high for 7 to 8 minutes and few longer if you double the recipe. You will need to stir at least once during the cooking. Don't cook them too long you want a little crunch to them.
• 5. Take them out of microwave and let them cool a bit before you place them in sterile jars and then place in fridge until serving. This will make one or two jars of pickles.
• 6. If I am doing a lot of cucumbers I cut up my cucumbers and let them soak in water and in a large bowl mix up the ingredients mixture and then add onions and cucumbers. I then pour that mixture into another bowl to cook and repeat so I have some already mixed and ready to cook when one batch comes out of microwave.

Steps:

• In small bowl mix salt, tumeric, mustard seed, celery seed, vinegar and sugar.
• In microwavable bowl, mix cucumbers and onion.
• Pour vinegar mixture over cucumbers and onion.
• Microwave, uncovered, on High for 5 minutes.
• Stir well, return to microwave for 5 minutes more.
• Cool; pour into quart jar and refrigerate.
• Pickles are ready to eat when thoroughly chilled.

Steps:

• In a large microwave-safe bowl, combine all ingredients. (Pour vinegar over last).
• Microwave uncovered on high for 4 minutes. Stir.
• Cook for 3-4 minutes longer, until bubbly and cucumber and onions are crisp-tender.
• Cover with Plastic wrap.
• Cool on a rack.
• When cool, put in refrigerator and let sit overnight. (Garden cucumbers without wax are best).

Steps:

• Use a 1 quart canning jar and fill with cucumbers, 1 clove garlic, 3/4 teaspoon dried dill, 1/8 teaspoon turmeric and 1 hot pepper if using.
• Use a 4 cup microwave safe glass bowl and add 1 1/2 cups of water, 1/2 cup cider vinegar and 2 teaspoons salt. Place in microwave for 4 minutes (until it boils).
• Remove liquid from microwave, pour it over the cucumbers in the jar. Make sure the cucumbers are covered with liquid. If not, add water to cover.
• Use a piece of plastic wrap to loosely cover the jar. Microwave for 3 minutes. Place the cap on the jar and let cool to room temperature. Place in refrigerator. Pickles should be ready to eat when cold.

Steps:

• Stir sugar and vinegar in a large microwave-safe bowl until sugar has dissolved; mix in salt, mustard seed, celery seed, and turmeric. Stir cucumbers and onion into the pickling mixture.
• Microwave on high, stirring twice, until cucumber slices are tender and onion is translucent, 7 to 8 minutes. Chill before serving.

Steps:

• Mix all in a 2 quart bowl (microwavable) and microwave on High 8 to 9 minutes, stirring twice during cooking time.
• Cukes will be crisp, onions translucent.
• My mom has a small microwave that is not very powerful so she had to microwave hers a little longer.