Microwave Dill Pickles

Ever since I was a little girl I liked dill pickles. The Becka is exactly the same. She puts them on all her elaborate sandwiches and we go through several jars a year. My sister-in-law served us delicious microwave bread and butter pickles. Even our pickle-hating older daughters liked them. I fiddled with the recipe and came up with this dill pickle variation. The results were fast, crisp and tasty.

1 English cucumber (4 cups sliced cucumber)
2 cloves garlic, sliced
1 bunch fresh dill
2 teaspoons non-iodized salt (pickling, kosher)
1/2 teaspoon hot pepper flakes (or more to taste)
1/4 teaspoon turmeric
1/2 cup cider vinegar
1-1/2 cups water

I used a large 8 cup pyrex (microwavable) measuring cup to make the pickles.

Cut cucumber into pickle-sized slices and put in large container with garlic and dill. Heat vinegar, water, salt and hot pepper flakes in another microwavable container and heat to boiling (3-4 minutes). Pour hot liquid over cucumber and make sure it is all submerged. Microwave cucumbers and liquid for another 6-7 minutes, stirring twice until cucumbers are tender crisp. Let mixture cool and then pack vegetables and liquid in 2 pint jars. They are ready to eat once chilled. Keep in refrigerator and use within a couple of months.

Yield- 4 pints