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December 17, 2018
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Microwave Bread & Butter Pickles

I'm from the Midwest where home-canned bread & butter pickles were always on a holiday table. I love this "cheater" recipe. It really does taste the same! I got the recipe from Evelyn Bukauskas of Whitehall, who called last summer. Since I had written about Taste of Home magazine, she hoped I could help her track down this recipe from its sister publication, Quick Cooking. I contacted my mom and several cousins. Before they got back to me, she called with the recipe. She had also written to Quick Cooking, and they mailed it out right away. This recipe is proof that kindness always comes back -- sometimes you get a really great recipe, too! -- Jane Miller, free-lance food writer

1 medium cucumber, thinly sliced
2 small onions, thinly sliced (sweet)
3/4 cup sugar
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon mustard seed
1/2 cup vinegar

In a large microwave-safe bowl, combine all ingredients. (Pour vinegar over last.) Microwave uncovered on high for 4 minutes. Stir. Cook for 3 to 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 over night. Ready to go. (Garden pickles without wax are best.)

Quick Cooking July/August 2000

Thursday, November 15, 2001

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