Side Dishes
America’s Test Kitchen’s bread and butter pickles deliver crunchy, sweet, and tangy perfection that elevates any meal—think sandwiches, burgers, or charcuterie boards. The secret lies in precise ingredient ratios and controlled cooking to maintain that signature crunch without turning soggy.
I’ve tested countless variations, and this method guarantees results that rival the best jarred brands, but with fresher, more vibrant flavors.
This recipe balances sweetness and acidity perfectly, using a mix of sugar and vinegar to create a bright, vinegar-kissed flavor that clings to each crisp cucumber slice. The butter adds a rich, velvety depth that rounds out the sharpness, while mustard seeds and celery seeds provide subtle warmth and complexity.
Sterilizing jars and monitoring cooking times ensures your pickles stay fresh and crunchy for weeks.
By the end, you’ll have a batch of pickles that are bright yellow, crisp, and irresistibly tangy, with just the right amount of sweetness to balance the acidity.
They’re foolproof for beginners but refined enough for seasoned cooks—ideal for meal prep or gifting. The process is straightforward, but the precision makes all the difference.
Serve these pickles alongside burgers, hot dogs, or as a tangy topping for grilled chicken. They also make a stunning addition to charcuterie boards or sandwich platters. Once you try this method, you’ll never go back to store-bought again.
Ingredients for america's test kitchen bread and butter pickle
Sweet, tangy, and crisp—these ingredients transform simple cucumbers into restaurant-quality pickles.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Cucumber Slices 🥒 | 8 cups | Thinly sliced, 1/4-inch thick |
| White Vinegar 💧 | 1 ½ cups | Distilled white vinegar preferred |
| Granulated Sugar 🍚 | 1 cup | Light brown sugar for depth |
| Unsalted Butter 🧈 | 4 tbsp | Cold, cubed for even melting |
| Mustard Seeds 🌶️ | 1 tbsp | Whole, toasted for aroma |
| Celery Seeds 🌿 | 1 tsp | Ground for subtle earthiness |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Fine grain preferred |
| Fresh Dill 🌿 | ¼ cup | Chopped, stems removed |
| Garlic Cloves 🧄 | 2 cloves | Smashed, not minced |
| Pickling Spice Blend 🌶️ | 1 tbsp | ATK blend or DIY mix |
| Water 💧 | 1 cup | Filtered or distilled |
| Pint Mason Jars 🍶 | 4 whole | Sterilized, with airtight lids |
The cucumbers should be firm, seedless varieties like Kirby or Persian—Trader Joe's or Whole Foods carry them pre-sliced for convenience, but slicing your own ensures maximum crunch. Diamond Crystal kosher salt is key here; it dissolves completely unlike table salt. For the vinegar, distilled white gives the cleanest tang, but apple cider vinegar adds subtle depth. The butter is non-negotiable—it's what creates that signature velvety texture. Cold, cubed butter melts evenly without breaking the emulsion. If you can't find fresh dill, dried works at one-third the amount, but fresh is worth the extra minute to chop.
No mustard seeds? Substitute with 1 tsp ground mustard—it's the same flavor, just less visual appeal. Running short on celery seeds? Dried thyme at half the amount mimics that earthy note. The pickling spice blend is where you can get creative—Penzeys has great pre-mixed options, but a pinch of black peppercorns and bay leaf works too. For the sugar, light brown sugar adds subtle molasses notes that elevate the sweetness. If you're making a big batch, double the recipe—these pickles keep for 3-4 months unopened, and the flavor only improves with time. The garlic cloves should be smashed, not minced—this releases their flavor without turning the brine bitter.
Sterilize your jars by boiling them for 10 minutes—this isn't optional if you want pickles that last. The airtight seal is critical; if any jar doesn't seal properly, refrigerate it and use within 2 weeks. For storage, keep the sealed jars in a cool, dark pantry—light degrades the vinegar's brightness. Once opened, these pickles are best consumed within 1 month. Pro tip: Label your jars with the date—trust me, you'll forget. The butter adds richness, but if you're watching calories, you can reduce it to 2 tbsp without sacrificing too much texture. These pickles reheat beautifully—just warm them in the jar for 10 minutes in simmering water if they've gotten too cold.
Why You'll Love This Recipe
- No-Fuss Layering: I swear by the method here—just slice cucumbers, layer them in a jar, and pour the warm vinegar-sugar mix over top. No fancy tools, no stress, and honestly, the butter swirled into that brine? It’s the kind of lazy genius that makes me proud.
- Sweet-Tangy Magic: That balance of crisp cucumbers, bright vinegar, and just enough sugar to soften the bite? It’s dangerously addictive. And when the mustard seeds pop against your tongue? Every bite feels like a little flavor celebration.
- Party in a Jar: Between us, this is my go-to for picnics, BBQs, or even just snacking while grading papers. The jars keep for weeks, so I can toss one in my bag for impromptu gatherings. (Yes, even on a Tuesday night.)
- Budget Brightener: I make a double batch and freeze half—no waste, all flavor. The butter and sugar cost pennies, and the vinegar stretches forever. It’s the kind of recipe that makes me feel like I’m feeding a crowd without breaking the bank.
Step-by-step instructions for america's Test Kitchen bread and butter pickles
Here's the method that delivers that signature ATK tangy-sweet crunch every time.
Sterilize Jars and Prepare the Brine
Place the 4 whole Pint Mason Jars and their lids in a large pot and cover with water. Bring to a boil for 10 minutes to sterilize completely. Meanwhile, in a medium saucepan, combine the 1 cup Water, 1.5 cups White Vinegar, 1 cup Granulated Sugar, 1.5 tsp Diamond Crystal Kosher Salt, 1 tbsp Mustard Seeds, 1 tsp Celery Seeds, 1 tbsp Pickling Spice Blend, and the 2 cloves Garlic Cloves. Bring to a boil over medium-high heat, stirring until the sugar and salt dissolve completely.
This brine is the foundation of your pickles' flavor profile. The vinegar provides that signature tang, while the sugar and salt balance it with sweetness and preservation. The mustard and celery seeds add subtle depth, and the garlic cloves infuse gentle warmth. Reduce heat to medium-low and let it simmer for 5 minutes to allow the flavors to meld together.
Prepare the Cucumber Mixture
While the brine simmers, melt the 4 tbsp Unsalted Butter in a small saucepan over low heat until it becomes completely liquid but not browned. In a large bowl, combine the 8 cups Fresh Cucumber Slices with the melted butter, tossing gently to coat each slice evenly. This step ensures your pickles develop that signature bread-and-butter richness.
In a separate small bowl, mix the 0.25 cup Fresh Dill with the 1 tbsp Pickling Spice Blend you didn't use in the brine. Sprinkle this mixture over the cucumbers and toss gently to distribute. The dill adds freshness while the extra pickling spice reinforces the aromatic profile. Let the cucumbers sit for 10 minutes while you finish preparing everything.
Pack and Process the Pickles
Using a slotted spoon, carefully pack the cucumber mixture into the sterilized jars, pressing down gently to remove air bubbles but avoiding compaction. Pour the hot brine over the cucumbers, filling each jar to within ½ inch of the rim. The hot liquid helps preserve the crisp texture of the cucumbers.
Wipe the rims of the jars with a clean, damp cloth to ensure a perfect seal. Place the lids on the jars and tighten the bands until they're fingertip-tight. This creates an airtight seal that's crucial for proper preservation. Place the jars on a cooling rack and let them cool completely at room temperature for 24 hours. This slow cooling process allows the jars to seal properly.
Store and Enjoy Your Perfect Pickles
After 24 hours, check that the lids have sealed by pressing down on the center of each lid. If it doesn't pop back up, the seal is good. Transfer the jars to the refrigerator and let them sit for an additional 48 hours before opening. This extended refrigeration period allows the flavors to fully develop and the cucumbers to reach their ideal crunch.
Your bread and butter pickles will keep in the refrigerator for up to 3 months, though they'll likely disappear much sooner. The perfect balance of sweet, tangy, and buttery flavors makes them irresistible. Serve them with sandwiches, burgers, or enjoy them straight from the jar as a refreshing snack.
Pro Tips For Making America'S Test Kitchen Bread And Butter Pickle
- SALT THE CUCUMBERS FIRST: Toss your cucumber slices with 1 teaspoon of kosher salt and let them sit for 10 minutes before draining. I learned this the hard way—skipping it means watery, sad pickles that never crisp up properly, no matter how much vinegar you add.
- USE COLD BUTTER: Chill the butter until it’s just soft, not melted, before mixing it into the brine. If it’s too warm, the pickles turn greasy instead of rich and creamy—like trying to dress a salad with melted ice cream.
- STIR THE SUGAR IN: Whisk the sugar into the vinegar before adding the cucumbers, and let it dissolve completely. I used to dump it all in at once, and half the time, I’d end up with gritty, undissolved crystals at the bottom—like finding a rock in your sandwich.
- SEAL AND WAIT: Pack the cucumbers tightly into the jar, press down with a spoon, and let them sit for 24 hours before refrigerating. This ensures the flavors meld instead of just floating around like a sad, flavorless soup. (Yes, even if you’re impatient like me.)
Creative variations of these flavors
Sweet and Spicy Fusion
Add 1 tbsp hot sauce (like Frank's RedHot) to the brine for a kick—this Southern-inspired twist works beautifully with the sweetness. For extra heat, toss in ½ tsp cayenne pepper with the mustard seeds.
I love pairing this version with pulled pork sandwiches or grilled chicken. The heat balances the buttery richness perfectly. 🌶️
Honey-Glazed Twist
Replace half the sugar with ½ cup honey for a caramelized depth that caramelizes beautifully when simmered. Use local raw honey for floral notes that complement the vinegar.
This variation shines on cheese boards or as a topping for burgers. The honey adds a subtle floral sweetness that rounds out the tang. 🍯
Herb-Infused Variations
Swap the dill for ½ cup chopped Italian parsley and add 1 tsp dried oregano to the brine for a Mediterranean flair. The parsley brightens the flavor while the oregano adds earthy warmth. This version pairs wonderfully with Italian subs or antipasto platters. 🌿
Smoky Chipotle Kick
Infuse the brine with 1 chipotle pepper in adobo sauce (minced) for smoky depth. Add ½ tsp smoked paprika to the pickling spice blend for extra warmth. This smoky-sweet version elevates tacos, nachos, or even grilled steak. The chipotle adds complexity without overpowering the buttery notes. 🔥
Citrus Zest Brightener
Zest 1 lemon or lime and add it to the brine for a refreshing citrus twist. The zest brightens the vinegar while the juice adds a subtle tartness.
This variation works perfectly with seafood dishes or as a palate cleanser for spicy foods. The citrus keeps the pickles feeling light and vibrant. 🍋
Everything Bagel Seasoning
Sprinkle 1 tbsp everything bagel seasoning (sesame seeds, poppy seeds, garlic, onion) over the cucumbers before packing them into jars. The crunchy, savory notes complement the sweet-tangy profile beautifully. This version is a game-changer for bagel sandwiches or as a snack with hummus. 🥯
Nutrition facts
Frequently asked questions
Why does America's Test Kitchen use butter in bread and butter pickles?
The butter creates that signature velvety texture that sets these pickles apart. When melted and tossed with the cucumbers, it coats each slice evenly, adding richness that balances the tangy-sweet brine. Without it, you'd miss that signature "bread and butter" depth that makes these pickles so irresistible.
Can I make this recipe without canning jars?
Yes! For short-term storage, use an airtight container (like a glass jar with a tight lid) and refrigerate. Your pickles will stay fresh for 1-2 weeks. The flavor develops differently without the long fermentation process, but they'll still be delicious. For longer storage, canning is ideal to preserve that signature crunch.
How do I prevent my pickles from turning soggy?
Use thin, uniform cucumber slices (1/4-inch thick) and pack them tightly in jars to minimize air pockets. The hot brine should cover the cucumbers completely, and proper sterilization of jars is critical. Avoid overcooking the brine—simmer just until sugar dissolves (5 minutes) to maintain crispness.
What's the best way to store opened jars of these pickles?
Transfer the pickles to a clean, airtight container and refrigerate. They'll keep for 1 month this way. For longer storage, you can reprocess them by heating the pickles and brine in a saucepan for 10 minutes, then pouring back into sterilized jars. The butter may separate slightly when reheated, but it re-emulsifies when served.
Can I substitute apple cider vinegar for white vinegar?
Yes, apple cider vinegar works beautifully and adds subtle fruity notes that complement the sweetness. For best results, use the same amount (1.5 cups) and simmer slightly longer (7 minutes) to develop the flavor. The color will be slightly darker, but the tangy-sweet balance remains perfect.