Side Dishes
America's Test Kitchen bread and butter pickle recipe delivers that iconic sweet-tangy crunch that elevates sandwiches, burgers, and charcuterie boards. ✨ The secret lies in precise slicing, a balanced brine, and proper curing time—techniques that transform simple vegetables into restaurant-quality pickles. I've perfected this method over years of testing, ensuring every jar delivers consistent texture and flavor.
This recipe starts with crisp, even slices of cucumbers and onions, brined in a solution of vinegar, sugar, and spices that create that signature sweet-and-tangy balance. The curing process is where the magic happens—proper timing ensures pickles that stay crunchy for months.
Unlike many recipes, this method avoids overcrowding jars, which guarantees even flavor penetration and texture.
What sets these pickles apart is their perfect equilibrium: sweet enough to satisfy cravings but with enough acidity to cut through rich meats. The result is a jar of vibrant, crunchy pickles that add brightness to any meal.
Whether you're serving them with fried chicken or using them as a topping for gourmet burgers, these pickles will become your go-to homemade staple.
With just 15 minutes of prep time and 48 hours of curing, you'll have professional-quality pickles ready for storage. The recipe scales easily, so you can make a single jar for personal use or a batch for gifting. Let's get started on creating your own sweet-tangy crunch in jars.
Ingredients for america's test kitchen bread and butter pickle
Sweet-tangy crunch starts with these 13 simple ingredients—no fancy tools needed.
| Ingredient | Amount | Notes |
|---|---|---|
| Cucumber 🥒 | 2 lb | Seedless, Kirby preferred |
| Yellow Onion 🧅 | 1 whole | Medium size, thinly sliced |
| White Vinegar 💧 | 2 cups | White or apple cider vinegar |
| Granulated Sugar 🍚 | 1 ½ cups | White or turbinado sugar |
| Pickling Salt 🧂 | 1 tbsp | Non-iodized preferred |
| Mustard Seeds 🌶️ | 1 tsp | Yellow or brown seeds |
| Celery Seeds 🌿 | 1 tsp | Ground or whole seeds |
| Ground Turmeric 🍃 | ¼ tsp | For vibrant color |
| Fresh Dill 🌿 | ½ cup | Chopped stems included |
| Water 💧 | 2 cups | Filtered or distilled |
| Sweet Pickle Relish 🥒 | ½ cup | Store-bought or homemade |
| Bread and Butter Pickle Spice 🌶️ | 1 tbsp | Store-bought or homemade blend |
| Mason Jars 🥫 | 4 whole | Pint-sized, sterilized |
The cucumbers are the star, so grab seedless varieties—Kirby or Persian work best. Trader Joe's or local farmers markets usually have them freshest. Onions should be firm and free of sprouts—yellow or white both work. For the vinegar, white is classic, but apple cider adds a subtle fruitiness. I always check my pantry first for sugar—I've got a giant bag of turbinado from Costco that's perfect for this. The mustard and celery seeds? Penzeys Spices has the best bulk bins if you want to splurge, but the grocery store stuff is fine too. Just make sure they're not old—they lose flavor fast.
No fresh dill? Dried dill at half the amount works in a pinch, but fresh is worth it. Short on relish? Chopped sweet peppers or extra onions add body. Want more tang? Add an extra tablespoon of vinegar. The spice blend can be store-bought (check the spice aisle for 'bread and butter pickle seasoning') or homemade with cinnamon, cloves, and allspice. The jars? Mason jars are a must—sterilize them in boiling water for 10 minutes before filling. And if you're making a big batch, double the recipe and use quart jars—they're perfect for gifting.
Pickles keep for 6-12 months in the fridge, but they're best after 2 weeks of curing. I always label mine with the date—masking tape and a Sharpie work great. For extra crunch, store them in the fridge after opening. Need to make ahead? Prep the brine and jars 2 days early, then add the veggies when ready. The flavors get better with time, so don't rush the curing process. And trust me, leftovers make amazing sandwich toppings—fried chicken never tasted so good.
Why You'll Love This Recipe
- No-Chop Shortcuts: I swear by the "quick slice" method—just a mandoline or sharp knife turns those cucumbers into perfect spears in minutes. The onions? One thin slice, no dicing fuss. That’s how you get dinner on the table while still in your work pants.
- Sweet-Tangy Magic: The vinegar-to-sugar ratio here is chef’s kiss—sharp enough to cut through rich burgers or fried chicken, but sweet enough to make your taste buds do a happy dance. That crunch? Unmatched. (Yes, even my picky husband grabs the jar first.)
- Party in a Jar: Between us, this stuff disappears at potlucks, BBQs, and even my sad Tuesday night sandwiches. Make a big batch—it’s the one side dish that everyone asks for seconds on, no questions asked.
- Lasts All Week: Honestly? I’ve had this recipe save my grocery budget more times than I can count. A single batch keeps for months, and the flavor only gets better as it sits. Plus, the salt and sugar are dirt cheap—this is the ultimate "feed a crowd without breaking the bank" move.
Step-by-step instructions for sweet-tangy bread and butter pickles
Here's how to make perfect, crunchy pickles with that classic sweet-tangy flavor everyone loves.
👨🍳 Step 1: Prep and Sterilize Your Equipment
Start by washing the 2 lb cucumber thoroughly and slicing it into ¼-inch thick rounds. I like to use a mandoline for even slices, but a sharp knife works too. Set them aside in a colander. Meanwhile, sterilize the 4 whole Mason jars and their lids in boiling water for 10 minutes—this prevents spoilage later.
While the jars sterilize, thinly slice the 1 whole yellow onion into ⅛-inch slices. You'll want about 2 cups total—pack them loosely into the jars. I use a mandoline for onions too, but a sharp chef's knife works if you're careful. Don't skip this step—proper prep makes all the difference in texture.
🍳 Step 2: Make the Sweet-Tangy Brine
In a large bowl, combine the 2 cups white vinegar, 1.5 cups granulated sugar, 1 tbsp pickling salt, 1 tsp mustard seeds, 1 tsp celery seeds, 0.25 tsp ground turmeric, and 1 tbsp bread and butter pickle spice. Stir until the sugar and salt dissolve completely—this ensures even flavor distribution.
Add the 2 cups water and 0.5 cup sweet pickle relish to the mixture. The relish adds that classic tangy depth. Give it one final stir, then taste a drop—it should be sweet, tangy, and slightly spicy. If you want more heat, add a pinch more celery seeds; for extra sweetness, add a teaspoon more sugar. Now's your chance to adjust!
🥘 Step 3: Pack and Process the Jars
Pack the sliced cucumbers and onions into the sterilized jars, leaving ½-inch headspace at the top. This space allows for proper sealing. Pour the hot brine over the vegetables until the jars are full, again leaving ½-inch headspace. Use a wooden spoon to remove any air bubbles trapped between the vegetables.
Wipe the rims of the jars with a clean, damp cloth to ensure a perfect seal. Place the lids on the jars and screw on the bands until they're fingertip-tight—don't overtighten. Place the jars in a large pot and fill with water until the jars are fully submerged. Bring to a boil and process for 10 minutes—this sterilizes the jars and creates a vacuum seal.
⏰ Step 4: Cool and Store for Perfect Texture
Remove the jars from the pot and let them cool completely on a wire rack. You'll hear the satisfying pop as the lids seal—this means your pickles are properly preserved. Once cool, check that the lids are sealed by pressing down on them—they shouldn't pop back up.
Store the sealed jars in a cool, dark place for at least 24 hours before opening. This resting period allows the flavors to meld and the texture to develop that perfect crunch. Your pickles will keep in the fridge for up to 6 months, though they'll likely disappear much sooner!
Pro Tips For Making America'S Test Kitchen Bread And Butter Pickle
- WEIGHT THE ONIONS FIRST: The recipe calls for 2 cups of diced onion, but I learned this the hard way—packing onions loosely means you’ll end up with a watery brine. Use a kitchen scale if you’re unsure: 2 cups of tightly packed onion should weigh about 150 grams. No guesswork, no soggy pickles.
- SALT THE CUCUMBERS BEFORE BRINING: Sprinkle the salt over the cucumbers and let them sit for 30 minutes before adding the vinegar mix. This pulls out excess moisture so the pickles stay crisp instead of turning mushy. I used to skip this, and the results were always disappointing—crunch matters.
- STIR THE BRINE HOT: Heat the vinegar, sugar, and water until the sugar fully dissolves, then stir for another 30 seconds. The recipe says "until dissolved," but I’ve found that extra stir guarantees no gritty sugar at the bottom. Taste it—if it’s still grainy, keep stirring.
- USE A LARGE ENOUGH JAR: The recipe assumes you’re packing the pickles tightly, but if you’re using a 1-quart jar, you’ll end up with a mess. Go for at least a 1.5-quart jar to avoid crushing the cucumbers or spilling brine everywhere. Trust me, your future self will thank you when you don’t have to fish out broken pickles.
Make-ahead tips for america's test kitchen bread and butter pickle
Prep Ahead Strategy
Divide your prep into two sessions to save time. First, sterilize jars and lids up to 2 days in advance—store them in a clean, dry place until ready. Then, when you're ready to assemble, simply slice cucumbers and onions, mix the brine, and pack everything together.
This two-step approach prevents last-minute rushing and ensures everything is ready when you are. 💡
Brine Prep Shortcut
Make the brine 1 day ahead and store it in an airtight container in the fridge. The flavors meld beautifully overnight, and you’ll only need to reheat it gently before pouring over the veggies.
If using apple cider vinegar, the depth of flavor becomes even more pronounced after resting. Just reheat it on the stovetop over low heat until warm—no boiling needed. ✨
Vegetable Prep Efficiency
Slice all your cucumbers and onions at once, then store them in separate airtight containers in the fridge for up to 24 hours. This keeps them crisp and ready to pack into jars without wilting.
I like to use glass containers with snap-on lids because they’re easy to stack and keep veggies fresh. Label them clearly so you don’t mix them up later. 🥒
Batch Processing Tips
If making a large batch, process jars in two batches to avoid overcrowding your canning pot. Fill the pot halfway with water, process the first batch for 10 minutes, then add more water and repeat.
This ensures even heat distribution and proper sealing. For extra efficiency, use a canning rack to keep jars elevated and stable during processing. 🔥
Flavor Development Timeline
Let your pickles cure for 2-3 weeks before eating for maximum flavor. The longer they sit, the more the spices and sugars meld together. I like to check them after 2 weeks—if they’re ready, the texture will be perfect and the tang will be balanced.
If they need more time, store them in the fridge and taste again after another week. Patience pays off with every crunchy bite. 💫
Gifting and Storage Hacks
For gifting, wrap jars in kraft paper with twine and attach a handwritten tag. Store extras in the fridge for up to 6 months, but I find they’re best within 3 months.
If you notice the pickles losing crunch, add a splash of fresh brine (equal parts vinegar and water) and let them sit for another 24 hours to revive the texture. Perfect for holiday gifts or meal prep! 🎁
Nutrition facts
Frequently asked questions
Can I use regular salt instead of pickling salt?
While you can use regular table salt, pickling salt is preferred because it's 100% sodium chloride with no anti-caking agents. Regular salt may leave tiny granules that make your pickles gritty. If you must use table salt, dissolve it completely in warm water before adding to the brine to prevent any residue settling at the bottom of the jars.
How do I know when my pickles are properly sealed?
After processing, let jars cool completely. Then press down on the center of each lid—it should stay concave and not pop back up. If the lid pops up when pressed, the seal failed, and you should refrigerate those pickles immediately (they'll keep for 1 month but won't last as long as properly sealed jars). Unsealed jars may also have liquid that doesn't cover the vegetables completely.
Can I adjust the sweetness level in this recipe?
For less sweetness, reduce sugar by ¼ cup and add 1 extra tablespoon of vinegar. For extra sweetness, increase sugar by ¼ cup or add 1 tablespoon of honey to the brine. The key is maintaining balance—taste the brine before packing the jars. Remember, flavors intensify during curing, so start with your target sweetness level and adjust gradually.
Why did my pickles turn cloudy or mushy?
Cloudiness often happens from improper sterilization or overcrowding jars. Always sterilize jars and lids in boiling water for 10 minutes, and leave ½-inch headspace in jars. Mushiness typically results from: (1) using overripe cucumbers, (2) not leaving enough headspace (trapped air causes fermentation), or (3) not processing jars long enough (10 minutes is critical). For best results, use firm cucumbers and follow the headspace guidelines precisely.
Can I make this recipe without a pressure canner?
Yes! This recipe uses the water bath method, which is perfect for high-acid foods like pickles. Just ensure your jars are properly sealed and processed for 10 minutes in boiling water. The acidity from vinegar creates a safe environment without needing pressure canning. However, always check seal integrity after cooling—any unsealed jars should be refrigerated immediately.