Microwave Dill Pickles – a delicious recipe with cucumbers, garlic, dill, turmeric, hot pepper, water. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Use a 1 quart canning jar and fill with cucumbers, 1 clove garlic, 3/4 teaspoon dried dill, 1/8 teaspoon turmeric and 1 hot pepper if using.
2
Use a 4 cup microwave safe glass bowl and add 1 1/2 cups of water, 1/2 cup cider vinegar and 2 teaspoons salt. Place in microwave for 4 minutes (until it boils).
3
Remove liquid from microwave, pour it over the cucumbers in the jar. Make sure the cucumbers are covered with liquid. If not, add water to cover.
4
Use a piece of plastic wrap to loosely cover the jar. Microwave for 3 minutes. Place the cap on the jar and let cool to room temperature. Place in refrigerator. Pickles should be ready to eat when cold.
55
kcal
Calories
11
g
Carbs
2
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 quart small cucumbers or 1/4 inch sliced cucumber, 1 garlic clove, 3/4 teaspoon dried dill (I actually used fresh), 1/8 teaspoon turmeric, and more.
Yes, Microwave Dill Pickles falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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