Quick Sweet Pickles

People love the idea of canning but the reality means standing over a boiling kettle - usually when the temperature is in the triple digits. But there are alternatives, modern cooks!

Quick pickles are a snap, especially if you have a microwave handy (and you can make them on the stovetop if you don't). Cucumbers are classic, but we like thinly-sliced zucchini and summer squash with a few slices of red pepper for color. And daikon-carrot is a big favorite. You can also use caulk-florets, green and wax bean pieces, wedges of cabbage, corn - almost any end-of-summer veggie you have lying around.

These must be refrigerated; if you want to can them, you can do so, but they must be done in a sterilized jars (and lilds) in a water-bath for 15 minutes. That's 15 minutes after the water's come to a full boil - usually when your spectacles start steaming up. The point at which you're wondering why? Why are you doing this? Try the quick pickles - they're cool in more ways than one.

Quick Pickles
(1 pint)

1 Cup apple-cider vinegar
1/2 Cup of white sugar
2 teaspoons mixed pickling spices
2 teaspooons kosher salt
2 Cups thinly-sliced cucumber (or other thinly sliced or julienned veggies)
1 thinly-sliced onion (a small one)

Combine the vinegar, sugar, spices, and salt in a 1-quart microwaveable bowl. Cook on HIGH for 1 minute; stir to dissolve sugar.

Add the veggies and onion and stir everything together well. Microwave on HIGH for 4 minutes; stir well, then cook on HIGH again for 3-4 minutes. Stir and let stand 15 minutes.

Cover and chill until ready to serve. They're even better the next day!