"The trusty old microwave has been an innovative way to cook food faster without the oven or the stovetop for decades. But apparently, using the kitchen appliance's electromagnetic forces is a stellar way to make homemade pickles. Those tiny bites of cukes bathing in a brine of salt and vinegar always kick up the meal a notch. Fermenting a cucumber to reach its next stage of life as a pickle can take anywhere from a few hours to even a few weeks,"
"The most important thing to do is grab a microwave-safe bowl and add 1 cup of distilled vinegar, a helping of salt, a quarter cup of sugar, a desired amount of sliced cucumbers, and dill, mustard seeds, or peppercorns for tasting. Mix the blend (without the cukes) and cover. Pop it in the microwave and let it cook for about six minutes until the liquid is heated well enough."
Microwaving cucumbers with a vinegar, salt, and sugar brine yields rapid pickles that sidestep traditional long fermentation and stovetop heating. One method heats the brine in a microwave, then adds cucumber slices and refrigerates the mixture for six hours or more to develop sour-sweet flavor. An alternative method microwaves slices and brine together on high for about eight minutes until the cucumbers soften, then allows the mixture to cool before refrigerating or serving. Common seasonings include dill, mustard seeds, and peppercorns. The microwave approach dramatically reduces preparation time compared with jar fermentation or simmering brine on the stove.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]