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Quick Pickles |
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Serves: 22 Print this RecipePrep Time: 30 minutes (Ready in 27 hours 30 minutes) - Yield: 1 quart 3 cups thinly sliced, unpeeled cucumbers 1 medium onion, sliced 1 small green bell peppers, cut into strips 1 small red bell pepper, cut into strips 1 small carrot, thinly sliced 1 garlic clove, crushed 1 teaspoon salt 8 cups ice cubes 3/4 cup sugar 1 teaspoon mustard seeds 1/4 teaspoon celery seed 1/8 teaspoon turmeric 1/2 cup white vinegar 1. MICROWAVE DIRECTIONS: In large bowl, combine cucumbers, onion, bell peppers, carrot, garlic and salt. Add ice cubes; mix thoroughly. Let stand at room temperature for 3 hours. 2. Using colander, drain well. Remove any remaining ice. In clean, hot 1-quart jar, pack drained vegetables. 3. In 4-cup microwave-safe measuring cup, combine all remaining ingredients. Microwave on high for 2 to 5 minutes or until mixture boils. Stir to dissolve sugar. Pour hot vinegar mixture over vegetables; cover with tight-fitting lid. Twist jar; then turn upright to distribute spices evenly. Refrigerate at least 24 hours before serving to blend flavors. Store in refrigerator. TIP:Two 1-pint or four 8-oz. jars can be substituted for 1-quart jar. Nutrition Information: Not possible to calculate because of recipe variables. See Cook's Notes: Preserving Pickles, Relishes and Sauces This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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