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Make Pickles Using a Microwave Oven

Why do we want to make pickles using a microwave oven It is a well known fact that cooking using a microwave oven is much quicker and cleaner than using a large pan on the hob.

It is especially true when we use the microwave oven to make pickles. Another advantage to make pickles using a microwave oven is that they can be made in small batches, using fresh or frozen ingredients exactly when it suits you.

Before starting on the recipes, let us learn a little more about microwave ovens. After all, you may wondering how they work.

The principle of microwaving comes out of the characteristics of the microwave itself. One of the effects of the microwave is to make water vibrate very quickly. All foods contain more or less water in them, they can be heated quickly by the friction caused by this vibration.

Your microwave oven converts electricity into microwave in the magnetron. The waves are reflected off metal, so they bounce off the walls and metal door screen, back onto the food.

The waves contain no heat themselves, and pass through the cooking container, to be absorbed by the water molecules in the food, which vibrate resulting in heat.

Microwaves can only penetrate to a depth of 4-5cm, as heat spreads through the food by conduction, the food cooks from the outside inwards.

I can go and on about the physics of microwaves (I am an electronics engineer too, remember?). However, let us focus on what microwave ovens are designed to do. i.e. cooking food.

Contrary to popular belief, cooking by microwave is completely safe, if the basic guidelines and safety rules are followed. So, let's learn how to make pickles using a microwave oven.

Here are two of my favorite recipes, both spicy pickles - Tomato Chutney and Piccalilli.

More recipes on how to make pickles using a microwave oven will follow. Keep visiting my page to see new additional recipes.

Tomato Chutney

  • 675g tomatoes
  • 225g cooking apples - peeled and sliced
  • 1 medium onion
  • 100g sugar
  • 2 tbs tomato puree
  • 1 tsp salt
  • 200ml white distilled vinegar
  • 2 tsp ground ginger
  • 1/4 tsp cayenne pepper
  • 1/2 tsp mustard powder


  • Prick the tomatoes and place in a bowl
  • Blend apples and onion in a food processor to a thick puree
  • Combine all ingredients together in a large bowl (preferably Pyrex or Tupperware Stack Cooker). Cook on high power for 25-30 minutes, or until mixture is thick with no excess liquid. Stir every 10 minutes.
  • Leave to stand, covered for 10 minutes. Stir and pour into sterilized jars. Cover and label.


  • 225g aubergines (eggplants), chopped
  • 225g cauliflower florets
  • 225g diced fresh or frozen mixed peppers (or capsicums)
  • 225g fresh or frozen courgettes slices
  • 100g onion, chopped
  • 175g salt
  • 1.5 litre water
  • 75g sugar
  • 2tsp dry English mustard powder
  • 1/2 tsp ground ginger
  • 450ml white vinegar
  • 2tbs plain flour
  • 1 tsp turmeric


  • Dissolve salt in water. Place vegetables in a bowl and pour water over. Leave for 24 hours.
  • Drain and thoroughly rinse the vegetables in cold water. Drain well.
  • Mix together the sugar, mustard, ginger and 300ml of the vinegar. Add the vegetables and mix well. Cover and cook on HIGH power for 15 minutes.
  • Blend the flour and the turmeric with the remaining vinegar and stir into the mixture. Cook uncovered on HIGH power for 5 minutes.
  • Fill warm sterilized jars with the mixture. Cover and seal.

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