No, it doesn't have much to do with MS, except that these are so quick and easy, so they don't take much effort to make. One may make these in small batches, too, rather than a canner full. goatgal suggested I post the recipe. She is the reigning canning queen.
MICROWAVE BREAD AND BUTTER PICKLES
I expected limp pickles with using the microwave, but every batch turned out crisp and delicious. Even if you aren’t a canner, you can make these and keep a large jar in the refrigerator; they’ll keep for months, if you can stay away from them. I do like to can these, too. I always at least double the recipe. I usually slice off the blossom end of the cucumber to keep them crisper.
1 large cucumber, sliced* 1 c white sugar
1 tsp salt, non-iodized ½ c white vinegar
1 onion, thinly sliced ¼ tsp celery seed**
½ tsp mustard seeds ¼ tsp turmeric
In a medium microwave-safe bowl, mix all ingredients. Microwave on high for 6-7 minutes, stirring twice (say, after every 2 minutes or so). Onion will be fairly translucent. Cool somewhat and transfer to clean containers and chill thoroughly before serving. Pickles are best after a couple of days in the refrigerator and will keep for several months.
*I use really fresh pickling cucumbers, enough to equal one large regular cucumber.
**I usually substitute about ½ tsp pickling spice for the celery seed.
Note: I like to add a ¼-1/2 tsp crushed red pepper flakes to taste.
Slow cooker - Never looked back
Just finished making a cheesecake 
Birds, birds, everywhere! 
here i am again 1 month out before ocrevus.
