Microwave Bread & Butter Pickles Recipe
This microwave bread & butter pickles recipe comes together fast: sliced cucumbers and onion warm gently in a sweet vinegar brine with classic spices. After a quick chill, you’ll have a handy topping for sandwiches, burgers, and salads with minimal prep.
Ingredients
Ingredients
Step-by-Step Method
Slice the vegetables
Thinly slice the cucumbers. Slice the onion into thin half-moons; thinner slices pickle faster and more evenly.
Mix the brine
In a large microwave-safe glass bowl, stir together sugar, vinegar, salt, mustard seeds, celery seed, and turmeric. It’s fine if the sugar hasn’t fully dissolved yet.
Microwave to dissolve
Microwave on high for about 2–3 minutes, then stir. Continue heating in short bursts, stirring each time, until the sugar is mostly dissolved.
Add cucumbers and onion
Add the sliced cucumbers and onion to the warm brine. Gently press and stir so the slices are well coated and mostly submerged.
Warm gently, then rest
Return to the microwave and heat in 2–3 minute intervals for a total of about 6–8 minutes, stirring between rounds. Stop when the slices look glossy and slightly softened; don’t overheat or they’ll turn limp.
Cool and chill
Let the pickles cool to room temperature, then refrigerate. Once chilled, use as a sandwich and burger topping or toss into salads.