The Ball Corp., which has supplied jars, lids and advice to home canners for generations, puts the warning in capital letters: DO NOT ATTEMPT TO PROCESS IN MICROWAVE OVEN.
The reason? Metal lids reflect microwaves, and the food may not be safely and uniformly heated.
These recipes for old-time pickles were developed by Ball home economists. They call for cooking first in the microwave, then in a boiling water bath.
More Top Picks Best Amazon Prime Day Hand Mixer Deals 2026
BREAD AND BUTTER PICKLES
Preparation time: 30 minutes
Standing time: 1 1/2 to 2 hours
Cooking time: 20 minutes
Yield: 8 cups
10 small pickling cucumbers, sliced 1/4-inch thick
2 medium onions, sliced
1/4 cup canning salt
1 1/2 cups vinegar
1 cup sugar
1 tablespoon mustard seed
1 teaspoon each: turmeric, celery seed
1/2 teaspoon each: ginger, peppercorns
1. Combine cucumbers and onions in a large nonaluminum bowl. Layer with salt. Cover with ice and let stand 1 1/2 to 2 hours. Drain and rinse. Prepare home canning jars and lids according to manufacturer’s instructions.
2. Combine vinegar, sugar and seasonings in a large microwave-safe bowl. Cook, uncovered, in microwave oven on high (100 percent) power until mixture boils, 6 to 7 minutes. Stir once. Add cucumbers and onions. Return, covered, to microwave; continue cooking on highest setting until mixture heats to a boil, about 12 to 14 minutes, stirring twice.
3. Carefully ladle into hot jars, leaving 1/4-inch head space. Remove air bubbles with a non-metallic spatula. Adjust caps.
4. Process 10 minutes in a boiling water bath canner. (Do not attempt to process in a microwave oven.) Or, refrigerate covered up to several weeks.
MIXED PICKLES
Preparation time: 30 minutes
Standing time: 2 hours
Cooking time: 20 minutes
Yield: 4 pints
2-3 small pickling cucumbers, sliced 1/2-inch thick
2-3 carrots, peeled, sliced
2-3 ribs celery, cut in 1-inch pieces
1/2 pound pickling onions, peeled
1 red pepper, cut into strips
More Top Picks Probes Soils
1/2 head cauliflower, broken up
1/3 cup canning salt
2 cups vinegar
1 cup each: sugar, water
2 tablespoons mustard seed
1 teaspoon celery seed
1 hot red pepper
1. Combine vegetables in a large bowl. Layer with salt. Cover with ice and let stand 2 hours. Drain and rinse. Prepare canning jars and lids according to manufacturer’s instructions.
2. Combine vinegar, sugar, water and seasonings in a large microwave-safe bowl. Cook, uncovered, in microwave oven on high (100 percent) power until mixture boils, 6 to 7 minutes. Stir once.
3. Add vegetables and return, covered, to microwave and continue cooking on highest setting until mixture returns to a boil, 14 to 15 minutes, stirring twice.
4. Carefully ladle into hot jars, leaving 1/4-inch head space. Remove air bubbles with a nonmetallic spatula.
5. Adjust caps. Process 15 minutes in a boiling water bath canner. (Do not attempt to process in microwave oven.) Or, refrigerate covered up to several weeks.