When it comes to pickles my friends fall into two distinct camps – those who love them and those who detest them. I fall in the middle. I don’t mind them and enjoy eating them but I never crave them. I wish I liked pickles more because when it comes to preserving, making pickles is far easier than making jam.
I’ve tried pickling a few times – spicy pickled okra and dilly beans. For this month’s challenge I tried my hand at bread & butter pickles using Marisa McClellan’s recipe from her first book. They are easy to make and don’t require any ingredients that I didn’t already have on hand other than the fresh vegetables.
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The most time consuming step was letting the vegetables “cure” in the pickling salt but all that required was letting them sit in the fridge for several hours while I went out and enjoyed the lovely summer day.
![](https://shesalmostalwayshungry.com/wp-content/uploads/2022/09/Hot-pack-pickles-vegetable-prep-1024x1024.jpg)
After making a quick brine and cooking the vegetables for 5 minutes, the pickles were ready to be put up in prepared jars. In the end I had four pints of beautiful bread & butter pickles (and an apartment that smelled of vinegar).
![](https://shesalmostalwayshungry.com/wp-content/uploads/2022/09/Hot-pack-pickles-1024x1024.jpg)
If you don’t have the cookbook you can find another version for Small Batch Bread & Butter Pickles on the Food in Jars blog. Happy pickling!
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