Bread-and-butter pickles. Always in our fridge all summer long. But we don't want to go to the hassle of canning them in huge batches. We don't need to survive the apocalypse with pickles!

This recipe is from our book COLD CANNING, which you can find at this link. We hope you'll make a small batch of this pickles. And no need to copy this recipe down as you listen to this episode. You can find the recipe on our website at this link.

Plus, we've got a one-minute cooking tip about the irritating problem of bits of egg shell in a cracked egg. And we'll tell you what's making us happy in food this week!

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:40] Our one-minute cooking tip: an easy way to get egg shells out of cracked egg.

[03:13] We’re headed to the kitchen to make bread-and-butter pickles, a recipe from our book COLD CANNING. We can make one jar and keep these fantastic pickles in the fridge for up to a month. If you'd like the recipe, check it out on our website at this link.

[17:02] What’s making us happy in food this week? Rhubarb jam and ground pecan brownies!