Bread-and-butter pickles from Food in Jars: Preserving in Small Batches Year-Round by Marisa McClellan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • verlaj54 on June 10, 2025

    I've made 4 batches in the past couple of days. They are delicious pickles! I did not get the yield that the recipe says. The first batch was per the recipe & produced 3.5 pt jars of pickles, not 5. For batches 3 & 4, I measured the cucumbers by weight & increased the ingredients to 1.5X. Using 1500g of whole cucumbers (with minimal trimming), by volume of cucumber slices, I had 12 c (not 9 c, as the recipe would suggest). I ended up with 6 pints of pickles from each batch. It was helpful to have extra brine on hand with the 1.5X batch, so I suggest making 2X the volume of brine for the first batch. I saved extra brine to top off the subsequent batches, making only 1.5X the volume of brine for these & adding what was needed from the saved brine to easily immerse the vegetables. We loved them, but if you don't like your bread & butter pickles a little spicy, I suggest you reduce the red pepper flakes. Thanks to clcorbi for your note! It's why I selected this recipe to try!

  • clcorbi on July 28, 2017

    The perfect pickle. I never add the red bell peppers, but I do add the onions, and they are just as good as the cucumbers. It's very important not to simmer these veggies in the brine too long, or else they get a bit mushy. I always err on the side of less simmering than the author calls for since we like a crunchy pickle, but of course I do then process them in the water bath for the correct amount of time. At any rate, this brine is fabulous, and is the exact balance of sweet to salty that I like in a bread and butter pickle.

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