Are you starting to get overloaded with cucumbers and tomatoes out
of your garden.  Here is a really quick, simple recipe that was given
to me by my friend, Barbara Mason.  I got to sample a jar and they are
really tasty.  So I tried it for myself.  The only problem I found was
the size of the jar.  Depending on the size of the cucumbers, a pint
jar was a shade too small and the quart jar too big.
 
Microwave Sweet Pickles
 
1/2 tsp salt
1/4 tsp turmeric
1/4 tsp mustard seed
1/4 tsp celery seed
1/2 cup vinegar
1 cup sugar
2 cucumbers, unpeeled, thinly sliced
1 or 2 onions, thinly sliced  ( did one)
 
In a small bowl or measuring pitcher combine salt, turmeric, mustard
seed, celery seed, vinegar and sugar.  Mix cucumbers and onions in large
microwave safe bow.  Pour vinegar mixture over cucumbers and onions. 
Microwave, uncovered, on high (100%) for 5 minutes.  Stir well, return
to microwave 5 minutes more.  Cool, pour into quart jar and
refrigerate.  Pickles are ready to eat when thoroughly chilled.  Store
in refrigerator. 
While pickles are cooling, may want to place a saucer over them to
weight them down into the liquid.