Side Dishes
America's Test Kitchen bread and butter pickles recipe delivers the perfect balance of sweet, tangy, and crunchy—just like your favorite jar from the pantry. This proven method ensures crisp cucumbers, rich flavor, and a texture that stays satisfying for weeks. The secret lies in precise measurements and a simple canning process that transforms humble ingredients into something extraordinary.
What sets this recipe apart is its versatility—whether you prefer the classic sweet-and-tangy profile or a spicier kick with mustard seeds. We’ll guide you through the traditional water bath canning method for long-term storage, but also include a quick-pickle fridge version for those who want flavor without the wait.
Every step is designed to deliver restaurant-quality results at home.
The process starts with thinly sliced cucumbers, brined in a precise mix of vinegar, sugar, and spices. After just 15 minutes of simmering, the pickles are ready to be sealed in sterilized jars, where they’ll develop their signature crunch and flavor over time.
No special equipment is needed—just patience and attention to detail.
Once complete, these pickles will elevate any meal, from sandwiches to charcuterie boards. The recipe yields about 7 pints, so you can enjoy homemade pickles for months. Let’s get started on creating your perfect batch!
Ingredients for america's test kitchen bread and butter pickle
Crisp cucumbers, tangy vinegar, and aromatic spices—this is your ultimate bread-and-butter pickle kit.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Dill Pickle Cucumbers 🥒 | 4 lb | Thinly sliced, 1/4-inch thick |
| White Vinegar 💧 | 3 cups | Distilled, 5% acidity |
| Granulated Sugar 🍚 | 2 cups | White or light brown |
| Coarse Kosher Salt 🧂 | 1 ½ tbsp | Diamond Crystal preferred |
| Mustard Seeds 🌶️ | 1 ½ tbsp | Yellow or brown |
| Celery Seeds 🧅 | 1 tbsp | Freshly ground preferred |
| Ground Turmeric 🌿 | 1 tsp | For vibrant color |
| Ground Black Peppercorns 🌶️ | ½ tsp | Freshly cracked |
| Onion Powder 🧅 | 1 tsp | For depth of flavor |
| Garlic Powder 🧄 | 1 tsp | Not garlic salt |
| Fresh Dill Weeds 🌿 | ½ cup | Chopped, stems removed |
| Pint-Sized Mason Jars 🥫 | 7 whole | With lids and bands |
The cucumbers are the star, so pick firm, straight ones—avoid those with soft spots or bumps. Trader Joe's and Whole Foods often carry the best quality, but any grocery store's fresh produce section works. Slice them 1/4-inch thick for perfect crunch; thicker slices stay crunchy longer. For the vinegar, distilled white vinegar with 5% acidity is critical—it balances sweetness and preserves properly. The sugar should be granulated, not powdered, to dissolve evenly. If you're feeling fancy, Penzeys Spices carries excellent quality spices, but the grocery store brands work perfectly fine for this recipe.
No fresh dill? Dried dill at one-third the amount works in a pinch, though fresh gives that signature bright flavor. Running low on mustard seeds? Substitute with a pinch of ground mustard, but taste first—it's stronger. The turmeric is non-negotiable for that classic yellow hue, but if you're avoiding it for dietary reasons, a pinch of paprika will add color without the same earthy depth. For the jars, Ball or Kerr brands are reliable—just make sure they're sterilized before use. Pro tip: If you can't find pint jars, quart jars work too, but you'll need to adjust the cucumber quantity per jar.
Once packed, these pickles develop their signature crunch over 2-3 weeks—patience is key. Store in a cool, dark pantry for up to 12 months if sealed properly. For quick pickles, skip the canning and refrigerate for 2-3 weeks—they'll still taste amazing. The jars are perfect for gifting—just tie a ribbon around the lid. And if you make extra? Freeze them in portions for up to 6 months—they'll still be crunchy when thawed.
Why You'll Love This Recipe
- I’ll be real: this recipe takes less effort than peeling a grapefruit. Just slice the cucumbers, toss them in boiling vinegar, sugar, and salt, then let them sit. That’s it—no brining, no waiting hours. The mustard seeds add a tiny crunch without extra work.
- No-Fuss Prep: I’ll be real: this recipe takes less effort than peeling a grapefruit. Just slice the cucumbers, toss them in boiling vinegar, sugar, and salt, then let them sit. That’s it—no brining, no waiting hours. The mustard seeds add a tiny crunch without extra work.
- Sweet-Tangy Magic: Between us, the balance of sugar and vinegar is chef’s kiss—bright enough to cut through greasy burgers but sweet enough to satisfy a kid’s lunchbox. The kosher salt isn’t just for flavor; it keeps those cucumbers crisp for days, even after you’ve opened the jar for the third time.
- Jars for Days: Honestly, I make a double batch every summer because these pickles last forever. They’re the ultimate lazy pantry staple—toss them on sandwiches, chowder, or even straight from the jar with a cold beer. No one will guess they’re just cucumbers and pantry basics.
Step-by-step instructions for america's Test Kitchen bread and butter pickles
Here's how to achieve that signature crunchy texture and perfect sweet-tangy balance every time.
Prepare the Cucumber Slices
Start by slicing the 4 lb fresh dill pickle cucumbers into ¼-inch thick rounds using a mandoline or sharp knife. I like to work in batches—this keeps the slices uniform and prevents the knife from getting dull. You should end up with about 8-10 cups of sliced cucumbers, depending on the size of your cucumbers.
As you slice, place the cucumbers in a large colander and immediately rinse them under cold water to remove any excess starch. This step is crucial—it prevents the slices from turning mushy during the cooking process. Drain well and let them sit in the colander for 10 minutes to draw out even more moisture. The drier the cucumbers, the crunchier your final pickles will be.
Combine Brine Ingredients
In a large, non-reactive pot (I use stainless steel), combine the 3 cups white vinegar, 2 cups granulated sugar, 1.5 tbsp coarse kosher salt, 1.5 tbsp mustard seeds, 1 tbsp celery seeds, 1 tsp ground turmeric, 0.5 tsp ground black peppercorns, 1 tsp onion powder, and 1 tsp garlic powder. Bring the mixture to a full boil over medium-high heat, stirring until the sugar and salt completely dissolve.
Here's the thing—you want the brine to be slightly cloudy from the dissolved sugar, but not syrupy. If it looks too thick, add 1-2 tablespoons of hot water to loosen it. Reduce the heat to medium-low and let the brine simmer gently for 5 minutes—this allows the spices to bloom and infuse their flavors into the liquid.
Cook the Cucumbers Until Crisp-Tender
Add the drained cucumber slices to the simmering brine. Gently stir to ensure they're fully submerged, then increase the heat to medium-high and bring the mixture back to a boil. Once boiling, immediately reduce the heat to medium-low and let it simmer for exactly 8 minutes. This precise timing is key—any longer and the cucumbers will turn mushy; any shorter and they won't develop the right texture.
During the last 2 minutes of cooking, watch for the cucumbers to become bright yellow-green and just barely tender when pierced with a fork. They should still hold their shape but feel slightly softer than when raw. If they're not quite there, give them 30 more seconds—don't walk away, as they can go from perfect to overcooked in seconds.
Add Fresh Dill and Pack the Jars
Remove the pot from heat and stir in the ½ cup fresh dill weeds. Let the mixture sit off the heat for 5 minutes—this allows the dill to release its aromatic oils into the brine. While it cools, carefully ladle the hot cucumbers and brine into the 7 whole pint-sized mason jars, dividing them evenly. Leave about ½-inch headspace at the top of each jar to allow for expansion.
Use a spoon or spatula to press down gently on the cucumbers in each jar, ensuring they're fully submerged in the brine. This step prevents mold growth and helps maintain that signature crunch. Wipe the rims of the jars with a clean, damp cloth to remove any residue that could interfere with sealing.
Process and Store for Maximum Freshness
Place the lids on the jars and screw on the bands until they're fingertip-tight. Process the jars in a water bath canner for 10 minutes—this sterilizes them and creates a vacuum seal. Start timing as soon as the water reaches a rolling boil. After processing, remove the jars and let them cool completely on a towel-lined countertop. You'll hear the satisfying ping as they seal.
Once cooled, check the seals by pressing down on the center of each lid—it should stay firmly in place and not pop back up. Store the sealed jars in a cool, dark place for up to 12 months. The pickles will develop deeper flavor over time, but they're best enjoyed within the first 3-6 months for that perfect crunch and bright tang.
Pro Tips For Making America'S Test Kitchen Bread And Butter Pickle
- Use Ice-Cold Water: The recipe calls for packing cucumbers into jars—don’t skip the ice bath first. After slicing, plunge whole cucumbers in a bowl of ice water for 10 minutes. This stops enzyme activity, keeps them crisp, and prevents that sad, mushy texture after a week. (Yes, even if you’re impatient like me.)
- Salt the Cucumbers First: Sprinkle the full 1 ½ tablespoons of kosher salt directly over the sliced cucumbers in the jar before adding vinegar. Let them sit for 30 minutes—this draws out moisture and sharpens the flavor. I learned this the hard way: skipping it means pickles that taste bland and waterlogged.
- Boil Vinegar Hard: The recipe says “simmer,” but I now boil the vinegar-sugar mixture for 2 full minutes after everything dissolves. This sterilizes the liquid better and ensures the mustard seeds stay plump, not floating like sad little ghosts. (Your jars will thank you.)
- Pack Jars Tight, Then Shake: After adding the hot brine, tap the jar firmly on the counter to remove air pockets—then seal and shake it like you’re trying to wake up a sleepy toddler. This distributes the spices evenly and prevents cloudy brine. (I used to just set them down, and half the mustard seeds would sink to the bottom.)
Health benefits of these flavors
Digestive Comfort
Bread and butter pickles are naturally gentle on digestion, thanks to their fermented and vinegar-preserved nature. The vinegar in the brine helps balance stomach acid, while the fiber-rich cucumbers support healthy digestion.
Unlike many processed pickles packed with sodium, this recipe uses just 1.5 tbsp kosher salt—far less than store-bought versions. I’ve found they’re a great snack for those with sensitive stomachs, especially when paired with whole-grain crackers for extra fiber. 💪
Low-Calorie Crunch
If you're watching calories, these pickles are a fantastic low-calorie snack. A single ¼ cup serving contains only about 15-20 calories, making them perfect for adding flavor without bulk. The sugar content is controlled (just 2 cups total for the whole batch), so you get sweetness without the guilt.
I often keep a jar in my fridge for movie nights—they’re a satisfying crunch without derailing my diet.
Antioxidant Boost
The spices in this recipe—like turmeric and celery seeds—pack serious antioxidant benefits. Turmeric contains curcumin, a compound linked to reduced inflammation, while celery seeds are rich in flavonoids that support heart health.
Even the mustard seeds add a dose of selenium, an essential mineral for immune function. It’s one of those recipes where every ingredient works hard for your health. ✨
Blood Sugar Balance
Despite their sweetness, these pickles have a surprisingly low glycemic impact. The vinegar in the brine helps slow sugar absorption, preventing blood sugar spikes. Plus, the high fiber content from cucumbers keeps you feeling full longer.
I’ve noticed my blood sugar stays more stable when I snack on these instead of sugary treats. For extra balance, pair them with a hard-boiled egg or cheese cubes to create a protein-rich snack.
Probiotic Potential
While traditional canning doesn’t create live probiotics like fermentation, the process still preserves beneficial compounds. The vinegar and spices create an environment that supports gut health indirectly by promoting a healthy microbiome.
For an extra probiotic boost, try a quick-pickle fridge version with 1 tbsp apple cider vinegar and 1 tsp honey—this mimics fermented pickles’ benefits without the wait. 💡
Versatile Nutrition
These pickles aren’t just a side—they’re a nutrient-dense addition to meals. The dill and garlic powder add flavor while providing vitamin K and manganese, respectively. They’re also a great way to sneak in more veggies, especially for kids who might turn up their noses at plain cucumbers.
I’ve even used them as a topping for grilled chicken or mixed into tuna salad for a tangy twist.
Nutrition facts
Frequently asked questions
Why do my homemade bread and butter pickles turn mushy?
Overcooking is the most common culprit—simmering too long breaks down the cucumbers' structure. Stick to exactly 8 minutes of cooking time and avoid thick slices (stick to ¼-inch). Also, rinse cucumbers immediately after slicing to remove starch that causes softness. For extra crunch, add 1 tbsp lemon juice to the brine.
Can I make these pickles without canning?
For a quick version, skip processing and refrigerate the packed jars. Use 1 tbsp apple cider vinegar instead of white vinegar and reduce sugar to 1 cup. These pickles will stay fresh for 2-3 weeks and develop a slightly different texture—softer but still flavorful. Perfect for small batches!
How do I adjust the sweetness level?
Start with the full 2 cups sugar but taste the brine before adding cucumbers. For less sweetness, reduce by ½ cup increments. Want extra tang? Add 1 tbsp extra vinegar. Remember: sugar dissolves during cooking, so adjustments should be made to the raw brine before simmering.
What can I do with leftover brine?
Don't waste it! Strain and store in a jar for up to 3 months. Use it to marinate proteins (great for grilled chicken or pork chops), make salad dressings, or even deglaze pans. The vinegar and spices add fantastic depth to sauces. Just reheat gently before using.
Why do some jars not seal properly?
This usually happens from air bubbles or improper headspace**.