1 cup of sugar or Splenda
1 cup white vinegar
1/2 cup water
2 teaspoons salt
1 teaspoon dried minced garlic
1 teaspoon mustard seed
1/2 teaspoon tumeric
1 medium onion, peeled and sliced thin
2 3/4 to 3 pounds pickling cucumbers, sliced
directions
mix everything together except cukes and onions in a large microwave safe bowl. I use a large glass anchor hocking bowl.
Stir in cukes and onions
microwave on high for 5 minutes. Stir. Microwave on high for 4 more minutes. (Total of 9 minutes)
remove from microwave and allow to cool
cover and refrigerator overnight.
next day place in glass jars with covers or a large storeage container with cover. Keep in fridge.
NOTE. 1. I use the Kirby cukes. 2. I use Splenda because I'm diabetic. 3. I placed the pickles in pint and quart canning jars next day. 4 . I have used this same recipe for yellow squash, zucchini and red peppers. Sometimes I combine these items with the cukes or make a batch by themselves. 5. Want to try cauliflower too, but I think I might need to par boil the cauliflower first.
Hope me you try this. It's really good and easy.
