Microwave Pickle Relish Recipes

MICROWAVE BREAD AND BUTTER PICKLES

Steps:

• In a medium microwave safe bowl, mix cucumber, salt, onion, mustard seeds, white sugar, distilled white vinegar, celery seed and turmeric.
• Microwave on high 7 to 8 minutes, stirring twice, until cucumbers are tender and onion is translucent.
• Transfer to sterile containers. Seal and chill in the refrigerator until serving.

SWEET PICKLE RELISH

Steps:

• Combine cucumbers, onions, red bell pepper, and green bell pepper in a large bowl; add salt and pour in enough cold water to cover. Allow to soak for 2 hours. Thoroughly drain in a colander.
• Pour vinegar into a large, heavy stainless steel pot; add celery seed and mustard seed. Stir sugar into mixture and bring to a boil, stirring until sugar is dissolved, 2 to 3 minutes. Add the drained vegetable mixture and return to a boil, about 10 minutes. Remove pot from heat.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

BEST EVER SWEET PICKLES

Steps:

• In a large nonreactive bowl, combine cucumbers, onion and salt. Cover with crushed ice and mix well. Let stand 3 hours. Drain; rinse and drain thoroughly., In a Dutch oven, combine sugar, water, vinegars, mustard seed, celery seed and peppercorns. Bring to a boil, stirring to dissolve sugar. Add cucumber mixture; return to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through., Carefully ladle hot mixture into 4 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Add 3 garlic cloves and 1 bay leaf to each jar. Remove air bubbles and, if necessary, adjust headspace by adding hot pickling liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

MICROWAVE SWEET PICKLES

Steps:

• In small bowl mix salt, tumeric, mustard seed, celery seed, vinegar and sugar.
• In microwavable bowl, mix cucumbers and onion.
• Pour vinegar mixture over cucumbers and onion.
• Microwave, uncovered, on High for 5 minutes.
• Stir well, return to microwave for 5 minutes more.
• Cool; pour into quart jar and refrigerate.
• Pickles are ready to eat when thoroughly chilled.

MICROWAVE PICKLE RELISH

Steps:

• Place cucumbers, onions and peppers in micro-wave safe bowl.
• Mix vinegar, salt, sugar and pickling spice. Pour over vegetables. Cover bowl with plastic wrap.
• Microwave on high for 8 minutes.
• Let cool and pour into storage container. Store in refrigerator.