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Wednesday, October 19, 2011 the MICROWAVE??? YEP! Bread and buttah...

3 WAYS to make one of my family's FAVORITE pickles!



1 large cucumber, sliced
1 teaspoon salt
1 onion, thinly sliced
1/2 teaspoon mustard seeds
1 cup white sugar
1/2 cup distilled white vinegar
1/4 teaspoon celery seed
1/4 teaspoon ground turmeric


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.




12 cucumbers, thinly sliced
3 onions, thinly sliced
1 green bell peppers, diced
2 cloves garlic, chopped
1/4 cup salt

1 1/2 cups cider vinegar
2 1/2 cups white sugar
1 tablespoons mustard seed
1 teaspoons celery seed
1/4 teaspoon whole cloves
1 tteaspoon ground turmeric


In a large bowl, mix together cucumbers, onions, green bell peppers, garlic and salt. Allow to stand approximately 3 hours.
In a large saucepan, mix the cider vinegar, white sugar, mustard seed, celery seed, whole cloves and turmeric. Bring to a boil.
Drain liquid from the cucumber mixture. Stir the mixture into the boiling vinegar mixture. Remove from heat shortly before the combined mixtures return to boil.
Transfer to sterile containers. Seal and chill in the refrigerator until serving....OR....CAN this way:
Pack hot pickles and liquid into hot jars, leaving 1/2-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canner, adjusting for altitude.


AND FINALLY, here's a quick recipe from


Makes 2 (32 oz) quarts
For when you want to make just a few jars of Bread & Butter Pickles, use this recipe featuring Ball® Bread & Butter Pickle Mix - Small Batch with Pickle Crisp® Granules for crunchier pickles!


3 1/2 lbs pickling cucumbers (about 14 small to medium)
2 1/2 cups vinegar (5% acidity)
2 1/2 cups sugar
1/4 cup Ball® Bread & Butter Pickle Mix
2 Ball® Quart (32 oz) Fresh Preserving jars with lids and bands


1. PREPARE canner, jars, and lids according to manufacturer's instructions.
2. CUT ends off cucumbers. Cut into 1/2 inch slices.
3. COMBINE vinegar, sugar, and contents of pouch in a medium saucepan. Heat to a boil.
4. PACK slices into jars. Ladle hot pickling liquid over slices leaving 1/2 inch headspace. Remove air bubbles. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
5. PROCESS in boiling water canner for 15 minutes, adjusting for altitude*. For best flavor, allow pickles to stand for 4-6 weeks.

*Increase processing time: 5 minutes for 1,001 to 3, 000 ft; 10 minutes for 3,001 to 6,000 ft; 15 minutes for 6,001 to 8,000 ft; 20 minutes for 8,001 to 10,000 ft.

Don't forget to "cure" your pickles - canned should sit 4-6 weeks to develop, and refrigerator pickles are best after at least 2 weeks in the fridge! Good luck!

"This puts pickles on a whole ‘nother level."

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