- 3 to 4 cups cucumbers, sliced thin
- 1/2 teaspoon pickling salt
- 1/2 cup vinegar
- 1 cup sugar
- 1/4 teaspoon turmeric
- 1/4 teaspoon mustard seed
- 1/4 teaspoon celery seed
- Sliced onion (optional)
Put sliced cucumbers in microwave safe container. Mix remaining ingredients and pour over cucumbers and stir. Microwave for 5 minutes on high setting. Stir again and heat another 5 minutes on high. Take cucumbers out of juice and cool. When all is cool, put back in juice. Place in a jar or dish and refrigerate. Will keep for months.
Recipe provided by University of Vermont Extension.
STAY INFORMED. SIGN UP!
Up-to-date agriculture news in your inbox!