Microwave Bread and Butter Pickles
These easy microwave bread and butter pickles are sweet, tangy, and ready in minutes, no canning required! Perfect for topping burgers, pairing with BBQ, or snacking straight from the jar.
Servings: 2 pints
Calories: 463kcal
Ingredients
- 4 cups thinly sliced cucumbers about 4 small pickling cukes or 2 large
- ½ cup thinly sliced onion
- 1 tablespoon kosher salt
- 1 cup white sugar
- 1 cup white vinegar
- ½ teaspoon turmeric
- ½ teaspoon mustard seeds
- ½ teaspoon celery seed optional but traditional
Instructions
- Prep the cucumbers and onions: Toss sliced cucumbers and onions with the kosher salt in a large microwave-safe bowl. Let them sit for 1 hour, then drain and rinse well. Pat dry with a clean towel or paper towels.
- Add the brine: To the bowl, add sugar, vinegar, turmeric, mustard seed, and celery seed (and ginger if using). Stir well.
- Microwave: Microwave uncovered on high for 4 to 5 minutes, stopping to stir once or twice, until the sugar is fully dissolved and the mixture is hot and steamy but not boiling.
- Cool and chill: Let the pickles cool to room temperature. Transfer to jars (or any lidded container) and refrigerate. They’ll be flavorful within a few hours, but are best after 24 hours.
Notes
- Slice cucumbers evenly so they pickle uniformly. A small handheld mandoline is your best friend here.
- Don’t overcook; microwaving too long can soften the crunch.
- For more bite, add red pepper flakes before microwaving.
- Let them chill overnight for the best flavor development.
- Stored in the fridge, they stay fresh for 2–3 weeks. I do not recommend freezing them.
Nutrition
Calories: 463kcal | Carbohydrates: 110g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 3500mg | Potassium: 451mg | Fiber: 3g | Sugar: 105g | Vitamin A: 193IU | Vitamin C: 12mg | Calcium: 69mg | Iron: 1mg
