MICROWAVE PICKLES
You can enjoy a small batch of these sweet crunchy pickles anytime without the work of traditional canning methods. They're loaded with flavor and so easy to make. -Marie Wladyka, Land O'Lakes, Florida
Provided by Taste of Home
Time 10m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large microwave-safe bowl, combine all of the ingredients. Microwave, uncovered, on high for 3 minutes; stir. Cook 2-3 minutes longer or until mixture is bubbly and cucumbers and onions are crisp-tender. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.
Nutrition Facts : Calories 115 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 395mg sodium, Carbohydrate 29g carbohydrate (27g sugars, Fiber 1g fiber), Protein 1g protein.
PICKLED TOMATOES
Steps:
- Poke holes in the top of the tomatoes with a skewer.
- In a saucepan, heat the vinegar, salt, sugar and 1 cup water to a rolling boil.
- In a mason jar, add the rosemary, lemon zest, peppercorns and garlic. Add the cherry tomatoes and pour over the hot vinegar mixture. Screw a top on the mason jar. Let cool, then refrigerate. The pickles will last up to 2 weeks refrigerated.
MICROWAVE BREAD-AND-BUTTER PICKLES
Like a bread and butter pickle and really super easy. You can even play with the proportions a bit. I like to increase the vinegar, salt and spices a bit but you could make it sweeter too. Be prepared to make this one over and over if you have any pickle lovers in the house.
Provided by Lisa S.
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 1h15m
Yield 32
Number Of Ingredients 8
Steps:
- Stir sugar and vinegar in a large microwave-safe bowl until sugar has dissolved; mix in salt, mustard seed, celery seed, and turmeric. Stir cucumbers and onion into the pickling mixture.
- Microwave on high, stirring twice, until cucumber slices are tender and onion is translucent, 7 to 8 minutes. Chill before serving.
Nutrition Facts : Calories 28.7 calories, Carbohydrate 7.2 g, Fiber 0.3 g, Protein 0.3 g, Sodium 72.9 mg, Sugar 6.7 g
MICROWAVE BREAD AND BUTTER PICKLES
Want tasty pickles fast? Try this easy microwave method!
Provided by Linda
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 30m
Yield 24
Number Of Ingredients 8
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.
Nutrition Facts : Calories 36.5 calories, Carbohydrate 9.2 g, Fiber 0.2 g, Protein 0.2 g, Sodium 97.4 mg, Sugar 8.7 g
MICROWAVE TOMATO PICKLES
Make and share this Microwave Tomato Pickles recipe from Food.com.
Provided by Mandy
Categories Vegetable
Time 1h10m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Combine ingredients up to but not including tomatoes in a microwave -safe dish, microwave on HIGH for 10 minutes.
- Stir in remaining 3 ingredients & cook, uncovered for 45 mins until thickened, stirring occasionally during cooking.
- Pour into warm sterilised jars, seal & label.
- Refrigerate after opening.
Nutrition Facts : Calories 1280.9, Fat 2.8, SaturatedFat 0.5, Sodium 131.4, Carbohydrate 324.1, Fiber 14.5, Sugar 283.1, Protein 10.2
(MY FAVOURITE) GREEN TOMATO PICKLES
It's quite difficult to find green tomatoes at the local outdoor markets, so when I DO find them in quantity I make these pickles. They will keep, it seems, forever. They are really tasty, but a bit time-consuming to make, however, they are really worth it. I hope whoever tries them, enjoys them as much as I do. They are great with veal or pork cutlets.(Please note that I do not use a hot water bath. I sterilize my jars by washing them well, and letting them sit in boiling water for a few minutes. I then put them in a 200 degree oven for perhaps an hour. The lids and seals I gently boil for about five minutes. The hot jars are packed and the lids are twisted "finger tight" and left to cool on a folded bath towel. Lids go "pop" when seal is completed. An extremely simple way to sterilize jars and ensure the safety of your finished product.)
Provided by Gwen35
Categories Onions
Time 1h45m
Yield 6-7 pints, 96 serving(s)
Number Of Ingredients 13
Steps:
- Slice tomatoes and onions very thin. Layer them in a large bowl (I use a really clean small plastic pail), sprinkling salt between the layers. Let stand overnight.
- In the morning, drain in a colander, letting cold water run through the vegetables for a few minutes, then drain well again.
- Into a large saucepan (I use a roaster) measure sugar and vinegar.
- Tie all spices loosely in a cheesecloth and add to vinegar mixture. Bring to a boil and add tomatoes, onions and lemon (lemon should be very, very thinly sliced).
- Remove stem and seed cores from peppers, slice thinly and add to mixture.
- Reduce heat and simmer, uncovered, for 30 minutes (or to desired consistency), stirring occasionally to prevent sticking; remove spice bag.
- Pack pickles in sterilized jars and seal.
- Enjoy.
CORN SALAD WITH TOMATOES, BASIL AND CILANTRO
High summer produce comes together in this simple mix, tangy with lime juice and full of fresh herbs. Even in the height of the season, corn gets a touch sweeter when heated, and the easiest way to do it is in the microwave. It takes just a few minutes to zap the corn cobs in their husks, which makes them easy to shuck. The silks will slip right off the sweeter and still-crisp corn. Picking basil and cilantro leaves by hand then tearing them right over the salad keeps their delicate fragrance intact. Serve this with anything off the grill or alongside tacos or sandwiches.
Provided by Genevieve Ko
Categories dinner, easy, lunch, quick, snack, weeknight, salads and dressings, vegetables, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Microwave the corn in their husks on high for 3 minutes. Shuck the corn - the silks will come off easily. (If you want to boil or steam the corn on the stovetop, you can shuck the corn first then cook just until brighter in color, 2 to 3 minutes.) Cut the kernels off the cobs, transfer them to a large bowl and add the tomatoes.
- Finely grate the zest of the lime directly over the corn mixture, then squeeze the juice from the lime all over. Add the oil, a generous pinch of salt and the chile, if using. Mix well, then tear the herbs over the salad and gently fold them in. Season to taste with salt and serve, or refrigerate in an airtight container for up to 1 day.
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