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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Microwave Bread and Butter Pickles Recipe

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This recipe for Microwave Bread and Butter Pickles is from Judie Cooks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large cucumber, sliced

1 teaspoon salt

1 onion, thinly sliced

1/2 teaspoon mustard seeds

1/2 cup white sugar

1/2 cup distilled white vinegar

1/4 teaspoon celery seed

1/4 teaspoon ground turmeric

1 clove garlic, peeled and sliced in half

5-10 dried red chilies, the long skinny kind depending on your likeness for heat
Directions:
Directions:
In a medium microwave safe bowl, mix cucumber, salt, onion, mustard seeds, white sugar, distilled white vinegar, celery seed and turmeric. I put a paper plate on top of my Pyrex bowl. I only use real recycled flimsy paper plates here so it sets fine as a loose lid.
Microwave on high 7 to 8 minutes, stirring twice, until cucumbers are crisp tender and onion is translucent. Cool on counter, then put into a jar with lid, chill in the refrigerator until serving. Keeps 2 weeks. I like to double this recipe, use double everything BUT peppers and sugar, I only use 3/4 -1cup, and uses just one large onion. The double batch may take a minute + longer but you don't want soggy pickles. Cool to room temperature and store in a glass jar in the refrigerator
Personal Notes:
Personal Notes:
So quick and easy. Use a glass bowl plastic will stain. We don't like them real sweet, the recipe I based this off of called for 1 cup sugar.

 

 

 

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