Microwave Bread-and-Butter Pickles

Ingredients and Weight:

• 2 English cucumbers (1 pound)
• 1 1/2 cups white vinegar
• 1 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon celery seeds
• 1/4 teaspoon turmeric powder
• 1/4 cup thinly sliced yellow onion
• 1 tablespoon unsalted butter

Preparation Time:

15 minutes

Cooking Time:

12-15 minutes

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. Wash and slice the cucumbers into thin rounds.
2. In a large microwave-safe bowl, whisk together the vinegar, sugar, salt, mustard seeds, celery seeds, and turmeric powder.
3. Add the cucumber slices and onion to the bowl and stir to combine.
4. Cover the bowl with plastic wrap and microwave on high for 12-15 minutes, or until the cucumbers are softened and the liquid is bubbling.
5. Remove the bowl from the microwave and stir in the butter.
6. Let the pickles cool slightly before serving.

Nutritional Information:

(Per serving)

• Calories: 50
• Fat: 1g
• Carbohydrates: 12g
• Protein: 1g

Dish Characteristics:

• Sweet and tangy flavor
• Crisp-tender texture
• Refreshing and versatile side dish

User Comments:

• "These pickles are the perfect balance of sweet and sour."
• "I love the crunchy texture and the pop of color on my plate."
• "They're a great way to add a touch of acidity to any meal."

Special Precautions and Tips:

• Use a large microwave-safe bowl to avoid splattering.
• If the pickles get too soft, microwave them for a shorter time next time.
• Store the pickles in an airtight container in the refrigerator for up to 1 month.