I think the Cookin' in the 'Cuse community is awesome and one of the things that makes it so great is the willingness of readers to share ideas, events, and even recipes. This recipe for pickles come from Kathleen in the Albany area. It seems so quick and easy I can't help but give it a try. She even provided some step by step pics. It is right in the spirit of this year's Eat Local Challenge with its emphasis on canning, freezing, and preserving.
Though we are in the last days of this year's Challenge, I hope to post more about preserving and canning because in many ways, the preserving season is just at its peak. We can look forward to preserving all the delicious apples and squash that are just coming to market and we'll still have lots of beans and greens over the next month or so. And, I still can't keep up with my tomatoes. If you've been having fun canning and preserving this month, drop a comment and let us know what you've been up to.
Set out ingredients
Combine vinegar and dry ingredients in a microwave safe bowl, add
sliced cucumber and onion, mix well.
Choose a bowl you won't mind
getting discolored a nice day-glo green.
Cover with plastic wrap and microwave 5 minutes on High.
Kathleen's "Yummy Pickles"!