• 1serving
  • 7minutes
  • 48calories

Rate this recipe:

Nutrition Info . . .

MineralsNatrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Cucumber

  2. 1 garlic clove

  3. 3/4 teaspoon dried dill

  4. 1/8 teaspoon turmeric

  5. 1 hot pepper

  6. 1 1/2 cups water

  7. 1/2 cup cider vinegar

  8. 2 teaspoons salt

  9. 1 quart canning jar

Instructions Jump to Ingredients ↑

  1. Wash and dry the cucumber.

  2. Cut the cucumber into either ¼ inch slices, quartered, or several small ones. How you want the cucumbers prepared is a personal preference. I quartered my cucumber then cut the quarters in half.

  3. Fill the canning jar with cucumbers. Any quart size glass jar with a lid will work for this. Just make sure the jar is clean and microwave safe.

  4. Add to the jar of cucumbers 1 clove of garlic, 3/4 teaspoon dried dill, 1/8 teaspoon turmeric and 1 hot pepper if desired.

  5. In a 4 cup microwave safe glass bowl, add 1 1/2 cups of water, 1/2 cup cider vinegar ad 2 teaspoons salt. Place in the microwave for about 4 minutes, or until it boils.

  6. Pour the hot liquid over the cucumbers in the jar. Make sure the cucumbers are covered with the liquid. If not, add water to cover.

  7. Cover the jar with plastic wrap loosely and microwave for 3 minutes.

  8. Remove the jar from the microwave and put the cap on it.

  9. Cool to room temperature and place in refrigerator. As soon as your pickles are cold, they will be ready to eat.


Send feedback