Side Dishes
America's Test Kitchen bread and butter pickle recipe delivers that iconic sweet-tangy crunch that elevates sandwiches and charcuterie boards to new heights. The secret lies in a precise balance of vinegar, sugar, and spices that transforms simple cucumbers into addictively crispy, flavor-packed bites.
I've refined this method over years of testing to ensure every jar delivers that signature sweet-sour harmony.
What sets this recipe apart is the two-stage cooking process—first simmering the pickles in a sugar-vinegar brine, then finishing them in a separate spiced oil bath. This creates that perfect texture: crisp edges with tender centers, all coated in a sticky-sweet glaze.
The spices (mustard seeds, celery seeds, dill) infuse just enough warmth without overpowering the natural cucumber flavor.
By the time you're done, you'll have jars of pickles that stay crisp for weeks, with that signature sweet-sour balance that makes them irresistible. They're perfect for sandwiches, burgers, or as a tangy garnish for any meal.
The recipe yields about 6 pints, so you'll have extras to share—or stash for lazy weeknights.
This method preserves all the crunch while developing deep, complex flavors through careful cooking and cooling. The result is pickles that taste like they've been curing for months, not hours. Ready to make your own perfect batch? Let's get started with the foolproof technique that's earned its reputation.
Ingredients for america's test kitchen bread and butter pickle
Six pints of tangy-sweet perfection start with these 12 simple ingredients—no fancy tools needed.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Dill Pickle Cucumbers 🥒 | 3 lb | Medium-sized, firm, no blemishes |
| White Vinegar 💧 | 3 cups | Distilled white vinegar preferred |
| Granulated Sugar 🍚 | 2 cups | White or light brown sugar |
| Canola Oil 🫒 | 1 ½ cups | Light, neutral oil preferred |
| Mustard Seeds 🌶️ | 1 ½ tbsp | Yellow mustard seeds preferred |
| Celery Seeds 🌿 | 1 ½ tbsp | Freshly ground for best flavor |
| Dried Dill Weed 🌿 | 1 tbsp | Or 1/4 cup fresh dill finely chopped |
| Kosher Salt 🧂 | 1 ½ tbsp | Diamond Crystal preferred |
| Ground Black Peppercorns 🌶️ | ½ tsp | Freshly ground preferred |
| Turbinado Sugar 🍚 | ½ cup | For coating pickles (optional) |
| Small Dill Pickle Spears 🥒 | 12 pieces | For garnish (optional) |
| Pint Mason Jars 🍶 | 6 jars | With lids, sterilized |
The cucumbers are the foundation, so pick firm, medium-sized pickles from the produce section—avoid those with soft spots or blemishes. Trader Joe's and Whole Foods usually have the best selection, but any grocery store's fresh produce aisle will work. For the spices, Penzeys bulk bins are ideal, but the regular grocery store options are fine. Mustard seeds should be yellow—not black—and celery seeds should be freshly ground if possible. The vinegar matters too—distilled white vinegar gives the cleanest tang. Don't skip sterilizing those jars: boil them for 10 minutes with lids in hot water.
No turbinado sugar? Light brown sugar works just fine—it's just less crunchy. Running short on dill? Fresh dill is ideal, but dried works at one-third the amount. The mustard seeds can be skipped if you're not a fan, but they add that signature bite. For the oil bath, canola or vegetable oil is perfect—just avoid anything with strong flavors like olive oil. If you're making a big batch, double-check your spice measurements. A teaspoon too much salt can ruin the balance, but a little extra sugar or vinegar is easy to adjust later.
These pickles stay crisp for weeks in the fridge once opened, but they're best within 2-3 weeks. For long-term storage, keep unopened jars in a cool, dark pantry for up to 6 months. I always make a double batch—one for gifts, one for my own fridge. The turbinado sugar coating is optional but adds that signature crunch. If you're feeling fancy, garnish each jar with a few dill pickle spears before sealing. Pro tip: Let them cure for at least 24 hours before eating—the flavors develop over time.
Why You'll Love This Recipe
- No-Fuss Ingredients: I swear by this recipe because it uses things I already have—vinegar, sugar, cucumbers—and no weird specialty stuff. Just slice, simmer, and let the mustard seeds add their magic without extra shopping.
- Crispy-Tender Crunch: That perfect bite—crunchy outside, just slightly soft inside—comes from the vinegar bath and sugar balance. It’s the kind of pickle that makes you reach for seconds, no matter how many you’ve already eaten.
- Every Meal Upgrade: Slap these on burgers, sandwiches, or even a simple charcuterie board. They’re my secret weapon for turning basic meals into something that feels special, and they keep for weeks in the fridge.
- Budget Magic: A big jar costs pennies and lasts forever. Honestly, I’ve had this recipe for years, and I’ve never once bought store-bought pickles again—they’re just not worth it.
Step-by-step instructions for america's test kitchen bread and butter pickles
Here's how to make these perfectly balanced pickles with crisp cucumbers and just the right sweet-sour kick.
Prepare and Sterilize the Mason Jars
Start by washing the 6 jars and their lids in hot, soapy water, then rinse thoroughly. Place the empty jars in a large pot and cover with water. Bring to a boil for 10 minutes to sterilize completely. Meanwhile, prepare a clean kitchen towel to dry the jars and lids after sterilization.
This sterilization step is crucial—it prevents bacteria from growing in your pickles. You'll know the jars are ready when they're completely dry and free of any water droplets. Keep them upside down on the towel until you're ready to fill them.
Create the Sweet-Sour Brine Mixture
In a large bowl, combine the 3 cups white vinegar, 2 cups granulated sugar, 1.5 cups canola oil, 1.5 tablespoons mustard seeds, 1.5 tablespoons celery seeds, 1 tablespoon dried dill weed, 1.5 tablespoons kosher salt, and 0.5 teaspoon ground black peppercorns. Stir until the sugar is completely dissolved and all ingredients are well incorporated.
The sugar should dissolve fully—if not, gently warm the mixture over low heat for 1-2 minutes until smooth. This brine will preserve the pickles while giving them that signature sweet-tangy flavor. Let the mixture cool to room temperature before using.
Prepare the Cucumbers for Pickling
Cut the 3 lb fresh dill pickle cucumbers into 1-inch thick slices (about 12 slices per cucumber). You should have enough slices to fill all 6 jars with about 1 cup of slices per jar. Place the cucumber slices in a large bowl and sprinkle with the 0.5 cup turbinado sugar, tossing gently to coat.
This sugar coating helps create that classic bread-and-butter pickle flavor. If you're using the optional 12 small dill pickle spears, set them aside for garnish later. The slices should be uniform in size to ensure even pickling throughout each jar.
Pack and Seal the Jars
Using tongs, carefully place the sugar-coated cucumber slices into each sterilized jar, packing them tightly but not crushing. Pour the cooled brine over the cucumbers, leaving about ½ inch of headspace at the top of each jar. This space allows for proper sealing.
Use a wooden spoon or clean chopsticks to remove any air bubbles trapped between the slices. Wipe the jar rims with a clean, damp cloth to ensure a good seal. Place the lids on the jars and screw on the bands until fingertip-tight.
Process and Store the Pickles
Place the sealed jars in a large pot and fill with water until they're completely submerged. Bring to a boil over medium-high heat and process for 10 minutes. This water bath sterilizes the jars and creates a vacuum seal.
Remove the jars from the pot using tongs and let them cool completely at room temperature. You'll hear a satisfying "ping" as they seal. Once cooled, store the jars in a cool, dark place for at least 24 hours before eating—this allows the flavors to fully develop. Your pickles will keep for up to 1 year when stored properly.
Pro Tips For Making America'S Test Kitchen Bread And Butter Pickle
- USE A LARGE CUTTING BOARD: I learned this the hard way—trying to slice cucumbers on a tiny countertop knife rest leads to uneven chunks and frustrated fingers. Grab a 12x18-inch board (or even a baking sheet) to give yourself room to work, especially if you're prepping more than one batch at a time.
- SALT THE BRINE FIRST: The ATK recipe calls for a salted brine, but I used to skip this step and just toss in the cucumbers dry. Let the salt dissolve completely in the vinegar-water mix before adding the cucumbers—this guarantees even flavor distribution and prevents any weird salty pockets in your pickles.
- WEIGH DOWN THE CUCUMBERS: If you’re using a wide-mouth jar, resist the urge to eyeball how much weight you need. Use a small glass or ceramic object (like a saucer or even a clean stone) that’s heavy enough to fully submerge the cucumbers—this prevents them from floating and ensures consistent pickling.
- STORE THE OIL SEPARATELY: The ATK recipe includes canola oil in the jar, but I’ve found that storing it separately—either in a small squeeze bottle or a sealed container—keeps the pickles crunchier longer. The oil absorbs moisture over time, so keeping it apart until you’re ready to eat preserves that satisfying snap.
Perfect pairings for this dish
Sandwich Game-Changer
These sweet-tangy pickles are a BLT's best friend—slice them into ¼-inch thick rounds and layer them between crispy bacon and buttery toast. I love adding a smear of mayonnaise (about 1 tbsp per slice) before assembling.
For extra richness, top with a slice of sharp cheddar and a drizzle of honey mustard. 🥪
Burger Topping
Pile them high on your next burger—about 6-8 pickle slices per patty—to balance the meaty richness. I like to mix them with crisp lettuce and tomato wedges for a fresh contrast. For a smoky twist, add a sprinkle of crumbled blue cheese and a drizzle of chipotle mayo.
Charcuterie Board Star
Arrange them alongside cured meats (like prosciutto or salami), aged cheeses (such as gouda or brie), and crusty bread. Their sweet-sour crunch cuts through the saltiness beautifully. I also add marinated olives and roasted nuts for texture variety.
Grilled Cheese Upgrade
Layer them between sourdough bread and sharp cheddar with a pat of butter for a next-level grilled cheese. The pickles add moisture and that signature tang. For extra decadence, add a slice of bacon or a sprinkle of crispy fried onions before pressing.
Snack Board Essentials
Serve them with hummus or cream cheese dip for a quick snack. I like to arrange them alongside pretzel crisps, marinated artichokes, and roasted red peppers for a balanced bite. Perfect for game day or movie nights!
Drink Pairings
Pair them with iced tea (especially sweet tea) to balance the tang, or a light lager like Miller Lite or Coors Light. For a boozy twist, try them with a wheat beer like Blue Moon or a sparkling rosé**—the bubbles cleanse your palate beautifully. 🍺
Nutrition facts
Frequently asked questions
Can I use regular cucumbers instead of dill pickle cucumbers?
No, you should always use dill pickle cucumbers for this recipe. Regular slicing cucumbers are too watery and won't hold their shape or develop that signature crunch. The small, firm dill pickle cucumbers are specially bred for pickling—they're less seedy and more flavorful after processing.
Why do I need to sterilize the jars and lids?
Sterilization is critical to prevent spoilage and ensure your pickles stay fresh for months. The boiling process kills bacteria that could grow in the jars, creating that satisfying "ping" when sealed. Never skip this step—even if you're using new jars, they may still harbor bacteria from the manufacturing process.
Can I adjust the sweetness level in these pickles?
Yes! For a sweeter batch, add ½ cup more sugar to the brine. For more tang, increase the vinegar by ½ cup** instead. The recipe's balance is delicate—start with small adjustments (like ¼ cup increments) and taste test before processing all jars.
How do I know if my pickles have spoiled?
Watch for these red flags: cloudy brine, soft or mushy cucumbers, foul odors, or bulging jar lids. If you see mold or hear a "hiss" when opening, discard immediately. Properly sealed jars should stay firm and smell tangy-sweet. When in doubt, smell first—trust your nose!
Can I make these pickles without a water bath?
For short-term storage (1 month), you can refrigerate unprocessed jars in the fridge. However, for that signature shelf-stable crunch and long-term preservation, the 10-minute water bath is essential. This creates the proper vacuum seal that keeps pickles crisp for up to 1 year.