You may long for the days when Grandma made homemade pickles, but few people have time to make pickles these days. Making pickles is time-consuming and requires a lot of work because you would typically want to prepare a large batch. You don’t want to make just enough for the day; you want to make enough to last a long time. Fortunately, the microwave oven breaks all the rules of pickle making.
Things You'll Need
Fill a 1-qt. canning jar with cucumbers. Make sure they are washed and dried. Mix in 1 clove of garlic, 3/4 tsp. of dried dill, 1/8 tsp. of turmeric and 1 hot pepper. The hot pepper can be left out.
Take out a 4-cup microwave-safe glass bowl. Add 1 cup of water, 1 1/2 cups cider vinegar and 2 tsp. of salt. Cook this in the microwave on high for about four minutes (until it boils).
Remove the liquid from microwave and pour it over the cucumbers in the jar. Make sure the cucumbers are covered with the liquid. If not, add water to cover.
Use a piece of plastic wrap to loosely cover the jar. Microwave for three minutes. Place the cap on the jar, leave the plastic wrap on. Cool to room temperature and place in refrigerator. As soon as your pickles are cold, they will be ready to eat.
These will be hot, so handle the pickles carefully.