7-MINUTE MICROWAVE DILL PICKLES

1 quart (2 to 3-inch) whole unwaxed cucumbers (or 1/4-inch cucumber slices)
1 clove garlic, peeled
1/2 teaspoon dried dill weed (or 1 head fresh dill)
1/8 teaspoon turmeric
1 small hot pepper (optional)
1 1/2 cups water
1 1/2 cups cider vinegar
2 teaspoons salt, uniodized

Fill sterile 1-quart canning jar with washed and dried cucumbers, garlic, dill weed, turmeric, and hot pepper, if desired.

In a 4-cup Pyrex measuring cup, combine water, vinegar, and salt. Microwave on HIGH (100%) 4 minutes until boiling.*

Pour liquid over cucumbers until covered. Add additional water, if necessary. Cover jar loosely with plastic wrap. Microwave on HIGH (100%) 3 minutes.*

Screw on cap, leaving plastic wrap in place. Cool and eat. Store in refrigerator.

*Cooking time will vary depending on the power of your micorwave.

Makes 1 quart
Source: Voila! Lafayette Centennial Cookbook 1884-1984