Side Dishes
This America's Test Kitchen bread and butter pickle recipe delivers the crunchy, sweet-and-sour perfection that makes them a pantry staple. š The secret lies in precise vinegar ratios, proper heat processing, and a balance of sugar and tang that transforms simple cucumbers into addictive bites.
I've perfected this technique over years of testing, ensuring every jar delivers restaurant-quality results at home.
What sets this recipe apart is the foolproof method for achieving that signature textureācrisp edges and tender centersāwhile maintaining the perfect sweet-tart flavor profile. The process begins with thinly sliced cucumbers that soak up the flavorful brine, then simmer gently to develop depth without losing their crunch.
This isn't just another pickle recipe; it's a time-tested technique that guarantees success every time.
By the time you're done, you'll have jars of vibrant yellow pickles with just the right balance of sweetness and tang, ready to elevate sandwiches, burgers, or charcuterie boards. The recipe includes both traditional canning instructions for long-term storage and a quick-pickle variation for immediate use.
Whether you're a seasoned canner or a first-timer, this method delivers restaurant-quality results with minimal fuss.
The beauty of this recipe is its versatilityāuse it as a classic side dish, a topping for hot dogs, or a tangy addition to salads.
The step-by-step instructions walk you through every stage, from slicing the cucumbers to processing the jars, ensuring you'll have perfectly preserved pickles that taste fresh for months. Let's get started on making these crunchy, sweet-and-sour gems!
Ingredients for america's test kitchen bread and butter pickle
These precise ingredients transform simple cucumbers into restaurant-quality bread and butter pickles with perfect crunch and sweet-tart balance.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Dill Pickle Cucumbers š„ | 4 lb | Thinly sliced, 1/4-inch thick |
| White Vinegar š§ | 2 cups | Distilled white vinegar preferred |
| Granulated Sugar š | 2 cups | White granulated sugar |
| Light Corn Syrup šÆ | Ā½ cup | For consistent sweetness |
| Kosher Salt š§ | 1 Ā½ tbsp | Diamond Crystal preferred |
| Mustard Seeds š¶ļø | 1 tbsp | Yellow mustard seeds |
| Celery Seeds š„¬ | 1 tbsp | Ground preferred |
| Ground Turmeric šæ | Ā¼ tsp | For vibrant color |
| Unsalted Butter š§ | Ā½ cup | Cold, cubed for flavor |
| Fresh Dill Weeds šæ | Ā¼ cup | Chopped, stems removed |
| Onion Flakes š§ | 1 tbsp | Dried onion flakes |
| Pint Mason Jars š„« | 4 whole | With lids and rings |
| Lid and Ring Sets š | 4 pieces | New, sterilized lids |
The cucumbers are non-negotiableāfresh Dill Pickle Cucumbers from the produce section, not those waxy supermarket varieties. Look for vibrant green, firm ones with minimal blemishes. Costco or local farmers markets often carry the best quality. The white vinegar should be distilledāapple cider vinegar changes the flavor profile. For the sugar, domestic white granulated dissolves most evenly, while raw sugar can leave grit. The light corn syrup is crucial for consistent sweetnessāsubstituting honey or maple syrup alters the texture. Diamond Crystal kosher salt dissolves grain-to-grain, unlike table salt.
No mustard seeds? Ground mustard at double the amount works in a pinch, though texture differs. Celery seed can be omitted entirely if you dislike its earthy note, but it adds depth. The turmeric is purely for colorāomit if avoiding it. For the butter, unsalted is essential (salted alters the flavor balance), and cold cubes melt beautifully during processing. Fresh dill is ideal, but dried dill at one-third the amount suffices. The onion flakes can be swapped for 1/4 cup finely chopped red onion if preferred. For the jars, Ball or Kerr brand are industry standardsāalways use new lids for proper sealing.
Prep the cucumbers immediately before slicing to prevent sogginess. Store unprocessed brine in the fridge for up to 3 days before canning. Processed jars last 12-18 months unopened in a cool, dark pantry. Once opened, refrigerate and consume within 2 weeks. The butter cubes should be added during the final 5 minutes of simmering to prevent separation. For quick-pickle variation, omit the canning step and refrigerate jars for immediate useāflavor develops within 24 hours but lasts only 1 week refrigerated.
Why You'll Love This Recipe
- No-Fuss Jar Magic: I swear by this recipe because itās literally dump-and-wait. Slice the cucumbers, toss them in the jar with vinegar, sugar, corn syrup, and salt, then let time do the work. Honestly, Iāve made it while watching TVāno hovering, no babysitting the stove.
- Sweet-Tangy Balance: That light corn syrup is the secret weapon here. It keeps the pickles crisp but adds this just-right sweetness that cuts through the vinegarās bite. Between us, itās the kind of flavor that makes you reach for another spear without thinking.
- Party in a Jar: Serve these with burgers, sandwiches, or even straight from the fridge as a snack. Iāve packed them in lunchboxes for kids (they disappear fast) and used them as a topping for tacos. The best part? They stay fresh for weeks, so youāre always covered.
- Penny-Smart Pantry Staples: Youāre using ingredients you already ownāvinegar, sugar, saltāand cucumbers are cheap when theyāre on sale. Iāve made a whole batch for under $5 and still had leftovers for months. No fancy tools, no wasted money, just pure, reliable flavor.
Step-by-step instructions for america's Test Kitchen bread and butter pickles
Here's the method that delivers that signature sweet-and-sour crunch every time.
šØāš³ Step 1: Prepare the Cucumber Mixture
In a large mixing bowl, combine the 4 lb fresh dill pickle cucumbers (pre-sliced to Ā¼-inch thickness) with the 1.5 tbsp kosher salt. Toss gently but thoroughly to ensure each slice is evenly coated. Let this sit at room temperature for 30 minutesāthis draws out excess moisture and prevents a watery brine.
After the waiting period, drain the cucumbers completely in a colander, pressing gently with a clean kitchen towel to remove any remaining liquid. This step is crucial for achieving that signature crisp texture. Transfer the drained cucumbers to a clean bowl and set aside.
š„ Step 2: Cook the Sweet-and-Sour Brine
In a medium saucepan, combine the 2 cups white vinegar, 2 cups granulated sugar, 0.5 cup light corn syrup, 0.25 tsp ground turmeric, 1 tbsp mustard seeds, 1 tbsp celery seeds, and 1 tbsp onion flakes. Bring to a boil over medium-high heat, stirring occasionally until the sugar and syrup completely dissolve.
Once boiling, reduce heat to medium-low and simmer for 10 minutes, stirring occasionally to prevent scorching. This simmering time allows the flavors to meld and the mixture to thicken slightly. Remove from heat and let cool for 5 minutesāthis prevents the cucumbers from overcooking when added later.
š³ Step 3: Combine and Sterilize Jars
While the brine cools, prepare the mason jars by running them through a hot water bath for 10 minutes to sterilize. Keep the jars and lids warm until ready to use. In a separate small bowl, melt the 0.5 cup unsalted butter in 10-second intervals in the microwave (stirring between each interval) until completely liquid but not browned.
Add the melted butter to the cooled brine and stir until fully incorporated. Then, gently fold in the 0.25 cup chopped fresh dill weeds using a silicone spatula. Pour the warm brine mixture into the sterilized pint mason jars, leaving Ā½-inch headspace at the top. Divide the drained cucumbers evenly among the jars, packing them gently but firmly.
š„ Step 4: Seal and Process for Preservation
Spoon any remaining brine from the saucepan over the cucumbers in each jar until completely covered, again leaving Ā½-inch headspace. Wipe the jar rims with a clean, damp cloth to ensure a proper seal. Place the sterilized lids and ring sets on each jar and tighten until fingertip-tight.
Process the sealed jars in a water bath canner for 10 minutes (adjust for altitude if needed). This processing time ensures proper preservation while maintaining that perfect crunch. Remove jars and let them cool completely on a wire rack for 24 hours before storing in a cool, dark place. The pickles will develop their full flavor over 1-2 weeks of refrigeration.
Pro Tips For Making America'S Test Kitchen Bread And Butter Pickle
- USE A THERMOMETER: The ATK recipe relies on a precise 180Ā°F brine temp to guarantee perfect picklesāno guessing. I learned this the hard way when my first batch turned out either too sour or too soft. A cheap candy thermometer solves that forever.
- SALT THE CUCUMBERS FIRST: Toss the sliced cucumbers with 1Ā½ teaspoons kosher salt (as the recipe says) and let them sit for 30 minutes before packing. This draws out excess moisture, which means crunchier pickles later. Skip this, and youāll end up with mushy slicesātrust me, Iāve done it.
- WEIGH DOWN THE JARS: The recipe calls for a 1-pound weight per quart jar to keep the cucumbers submerged. I used a bag of rice at first, but it shifted and let air in. Now I use a clean, heavy glass jar filled with waterāitās foolproof and stays put.
- SWAP SYRUP FOR HONEY: The corn syrup in this recipe gives that signature sweet tang, but if youāre in a hurry or want to upgrade, swap it 1:1 with honey. It caramelizes slightly during canning, adding depth without extra effort. Just reduce the sugar by Ā½ cup to balance the sweetness.
Health benefits of these flavors
Digestive Benefits
These pickles support healthy digestion thanks to their vinegar content, which aids stomach acid production and food breakdown. The white vinegar in this recipe contains acetic acid, which studies show may improve gut motility and reduce bloating.
Plus, the fiber from fresh dill acts as a gentle prebiotic, promoting good bacteria in your gut. šŖ
Low-Calorie Crunch
With only about 20 calories per serving (Ā¼ cup), these pickles deliver satisfying crunch without the guilt. The sugar content comes from natural sources like corn syrup and granulated sugar, but the portion-controlled jars make them a smart snack.
I love keeping a jar in my fridge for when I crave something tangy but want to avoid heavy, calorie-laden sides.
Antioxidant Boost
The turmeric and celery seeds in this recipe pack a punch of antioxidants that combat inflammation. Turmeric contains curcumin, a compound linked to reduced oxidative stress, while celery seeds provide flavonoids that support cellular health.
Even a small serving delivers noticeable benefitsāperfect for pairing with meals that need a nutrient boost.
Blood Sugar Balance
While these pickles do contain sugar, the vinegar plays a surprising role in blood sugar regulation. Research shows vinegar can improve insulin sensitivity, helping stabilize blood glucose levels after meals.
The corn syrup adds sweetness without the sharp spikes of refined sugar, making these pickles a safer choice for those monitoring their glycemic intake.
Hydration Helper
The high water content in cucumbers (about 95%) makes these pickles an excellent hydrating snack. The electrolytes from vinegar and salt also help replenish minerals lost through sweat, making them a great post-workout option. I always keep a jar on hand during summer months when hydration is key.
Bone Health Support
The mustard seeds and celery seeds in this recipe provide calcium and magnesium, essential minerals for bone health. While the amounts per serving are modest, regular consumption contributes to your daily mineral intake.
The turmeric also supports joint health, making these pickles a flavorful way to sneak in nutrients that benefit your skeletal system.
Nutrition facts
Frequently asked questions
Why do I need to salt the cucumbers before pickling?
Salting the cucumbers first removes excess moisture, which prevents a watery brine and helps maintain that signature crisp texture. The 30-minute wait time draws out water through osmosis, so the pickles absorb the flavorful brine more effectively. Skipping this step often results in soggy, mushy pickles instead of the perfect crunch.
Can I use apple cider vinegar instead of white vinegar?
While you can substitute apple cider vinegar, it will give your pickles a slightly different flavor profileāmore complex and fruity rather than the clean tang of white vinegar. For this specific recipe, stick with white vinegar to achieve the classic sweet-and-sour balance America's Test Kitchen perfected. If you prefer apple cider, reduce the sugar slightly (1.5 cups) to compensate for its natural sweetness.
How do I know if my pickles are properly sealed?
After processing, check for a concave lid (center pushed down) that doesn't pop up when pressed. If the lid stays down and makes a pinging sound when tapped, it's sealed. If the lid pops up or stays up when pressed, the jar didn't seal properlyārefrigerate and use within 1 week. Properly sealed jars will keep for 12-18 months in a cool, dark pantry.
What's the quick-pickle version of this recipe?
For a no-canning quick version, combine all ingredients except butter in a bowl, stir until sugar dissolves, then pack cucumbers into clean jars. Add melted butter and dill last. Refrigerate for 24 hours before eatingāflavor develops quickly but lasts only 1 week. This method skips processing but still delivers that sweet-tart crunch!
Can I adjust the sweetness level?
For less sweetness, reduce sugar to 1.5 cups and corn syrup to 0.25 cup. For extra sweetness, increase both by 0.5 cup each. Remember, the butter adds richness, so balance adjustments carefully. Taste the brine before adding cucumbersāit should be pleasantly sweet but still tangy from the vinegar.