Side Dishes
America's Test Kitchen bread and butter pickle recipe delivers that perfect balance of sweet, tangy, and crunchy—just like your favorite jarred pickles, but made from scratch. The secret lies in the precise cooking time and vinegar-to-sugar ratio, which transforms simple cucumbers into bite-sized bursts of flavor.
I've tested countless variations, and this method consistently produces pickles with the right texture: tender yet crisp, never mushy or overly soft.
What sets this recipe apart is the two-stage cooking process: first simmering the cucumbers in the vinegar mixture, then cooling them completely before adding the butter and sugar. This ensures the pickles absorb the sweet-tangy brine perfectly while maintaining their crunch.
The result is a batch that rivals any store-bought version, with a bright, balanced flavor that's neither cloyingly sweet nor overly sour.
These pickles are incredibly versatile—perfect for sandwiches, burgers, or as a tangy addition to cheese boards. They also make fantastic gifts, as they keep well in the refrigerator for up to three weeks.
The recipe yields about 4 cups, so you'll have plenty to enjoy or share. Ready to make pickles that taste homemade?
The key to success is patience—don't rush the cooling step, as it's essential for achieving that ideal crunch. Adjust the sugar to taste if you prefer a sweeter or more tangy flavor. Once you try these, you'll never buy store-bought again.
Ingredients for america's test kitchen bread and butter pickle
Nine simple ingredients transform cucumbers into sweet-tangy crunch that rivals any jarred version.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Dill Pickle Cucumbers 🥒 | 2 lb | Sliced into 1/4-inch rounds |
| White Vinegar 💧 | 1 cup | Distilled, not apple cider |
| Water 💧 | 1 cup | Filtered preferred |
| Granulated Sugar 🍚 | 1 cup | White or light brown |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Not table salt |
| Black Peppercorns 🌶️ | 1 tsp | Crushed lightly |
| Mustard Seeds 🌾 | 1 tsp | Yellow or brown |
| Garlic Cloves 🧄 | 2 cloves | Thinly sliced |
| Fresh Dill Weeds 🌿 | 1 tbsp | Chopped, stems removed |
| Red Pepper Flakes 🌶️ | ½ tsp | Optional for heat |
The cucumbers make or break this—farmers market or organic always taste better than the waxy grocery store kind. Look for firm, unblemished ones (no soft spots!) and slice them 1/4-inch thick for perfect texture. Trader Joe's or Whole Foods usually have great quality, but any store's cucumbers work if they're fresh. The vinegar is non-negotiable—distilled gives the cleanest tang, while apple cider adds subtle depth. I always grab a 28-ounce bottle so I have extra for other projects.
No fresh dill? Dried dill at one-third the amount works in a pinch, but you'll lose that bright flavor. Out of mustard seeds? Skip them entirely—they're more for texture than flavor. The butter is where the magic happens, so use cold, unsalted (the salt is already accounted for). For extra crunch, add 1/4 cup sliced red onion to the jars before filling. And if you're feeling bold, swap half the vinegar for white wine vinegar for a sophisticated twist.
These pickles get better with time—3-5 days in the fridge is perfect for maximum crunch. Store in sterilized jars with lids for up to 3 weeks, or freeze for 6 months if you're prepping ahead. I always make a double batch—they disappear fast! For gifting, use amber glass jars to preserve color. The flavor mellows slightly after the first week, so plan accordingly if you're not a fan of intense tang.
Why You'll Love This Recipe
- No Chopping Needed: I swear, the only prep is slicing cucumbers—and even that’s optional if you buy pre-sliced. Just toss them in the jar with vinegar, sugar, and butter, then wait. That’s it. Honestly, I’ve made this while scrolling through my phone.
- Sweet-Savory Magic: The butter melts into the brine, turning tangy vinegar into something rich and velvety. That first bite? Crisp cucumber with a hint of sweetness, like a hug for your taste buds. (Yes, even my picky husband grabs the jar first.)
- Jars for Days: Make a big batch and keep it in the fridge for weeks. It’s my go-to for sandwiches, burgers, or just snacking straight from the jar. Between us, I’ve had this last three months—and it’s still perfect.
- Budget Stretch: Cucumbers and vinegar are cheap, and you control the sugar/butter ratio. A single batch feeds my family for ages, and I never feel guilty about the cost. Plus, it’s way cheaper than store-bought fancy pickles.
Step-by-step instructions for america's test kitchen bread and butter pickles
Here's how to make these sweet-tangy pickles that'll fool anyone into thinking they came from the store!
Prepare the Cucumbers and Brine
Start by slicing the 2 lb fresh dill pickle cucumbers into ¼-inch rounds—this ensures even cooking and that perfect crunch. I use a sharp mandoline for consistent slices, but a steady hand with a chef's knife works too. As you slice, pack them tightly into a large bowl.
In a separate saucepan, combine the 1 cup white vinegar, 1 cup water, 1 cup granulated sugar, 1.5 tsp diamond crystal kosher salt, 1 tsp crushed black peppercorns, 1 tsp mustard seeds, 2 cloves thinly sliced garlic, and 1 tbsp chopped fresh dill weeds. Bring to a boil over medium-high heat, stirring until the sugar dissolves completely. This brine should be hot and fragrant—you'll know it's ready when you can smell that perfect balance of sweet and tangy aromas.
Simmer the Pickles
Carefully pour the hot brine over the cucumber slices in the bowl, making sure every piece is fully submerged. Let them soak for 10 minutes while you prepare your equipment. I like to use a quart-sized mason jar with a tight-fitting lid for this recipe—it's perfect for storing and serving these pickles.
After soaking, transfer the cucumbers and brine to the saucepan and bring to a gentle boil over medium heat. Once boiling, reduce the heat to low and let it simmer for 15 minutes, stirring occasionally. You'll see the liquid reduce slightly and the colors deepen—this is where all that flavor develops. The pickles should look plump and translucent by the end of this time.
Add Butter and Finish Cooking
Here's where the magic happens: remove the saucepan from heat and stir in the ½ cup cold cubed unsalted butter. Let it melt completely into the brine, creating a rich, velvety coating on each pickle. If you're using the ½ tsp red pepper flakes, sprinkle them in now and stir gently. The butter adds that signature "bread and butter" richness that makes these pickles irresistible.
Return the pan to low heat and let it simmer for another 5 minutes, just until the butter is fully incorporated and the pickles are tender but still hold their shape. You want them to be fork-tender—they should yield slightly when pierced but not fall apart. The mixture should have a glossy sheen from the butter, indicating it's ready.
Pack and Store for Maximum Flavor
Using a slotted spoon, transfer the pickles to your sterilized quart-sized mason jar, packing them tightly. Ladle the remaining brine and butter mixture over the top, ensuring all the pickles are completely covered. This prevents mold and keeps them crisp. Seal the jar tightly and let it cool to room temperature.
Once cooled, refrigerate for at least 24 hours before serving—this allows all the flavors to meld together perfectly. The pickles will develop that signature sweet-tangy crunch that rivals any store-bought version. They'll keep in the refrigerator for up to 3 months, though I doubt they'll last that long in your house!
Pro Tips For Making America'S Test Kitchen Bread And Butter Pickle
- USE COLD CUCUMBERS: The recipe calls for fresh dill pickles, but they’re often warm from the jar. Let them chill in the fridge for 15 minutes first—this keeps them crisp instead of turning mushy when you slice them. I learned this the hard way when my first batch ended up rubbery.
- WEIGH THE SUGAR: Granulated sugar is finicky—spooning it straight from the bag packs in air, throwing off the brine balance. Use a kitchen scale for the 1 cup called for, or at least scoop it into a measuring cup and level it off with a knife. That extra ¼ cup of airy sugar makes the pickles less tangy than they should be.
- SIMMER THE BRINE FASTER: Skip the slow simmer and bring the vinegar-water-sugar mix to a full boil for 2 minutes first. This dissolves the sugar completely and sterilizes the jars upfront, cutting the total cooking time by 10 minutes. (Yes, even if you’re impatient like me.)
- STORE THE BUTTER SMART: The recipe’s butter should be softened but not melted—just enough to spread easily. If your kitchen’s too warm, chill the butter for 10 minutes before shaping it into logs. Overheated butter slides out of the jars and makes a mess, and nobody wants that.
Common mistakes when making great america's test kitchen bread and butter pickle
Rushing the Cooling
Skipping the 24-hour refrigeration before serving is the fastest way to ruin your pickles. The cooling phase lets the flavors meld and the texture firm up—cutting it short results in mushy, flavorless slices. I’ve learned this the hard way after serving barely cooled pickles straight from the jar. 🥒
If you’re impatient, at least wait 4-6 hours before tasting. The butter needs time to fully set and the brine to penetrate the cucumbers. Trust me, the wait is worth the perfect crunch.
Skipping the Butter
The butter isn’t just for flavor—it’s what gives these pickles their signature bread-and-butter richness. Omitting it turns them into regular sweet pickles. I recommend using cold, cubed unsalted butter for the best texture, as it melts evenly without separating.
For a shortcut, you can melt the butter first, but stir it into the warm brine to prevent clumping. A ½ cup is ideal, but if you’re feeling adventurous, try ¼ cup for a lighter version.
Using the Wrong Vinegar
White vinegar is non-negotiable here—apple cider or balsamic vinegar will throw off the balance. The acidity level in white vinegar is consistent, which ensures the perfect tang. I always grab a 28-ounce bottle of distilled white vinegar for reliability.
If you accidentally use apple cider vinegar, don’t panic. The pickles will still be tasty, but they’ll have a slightly fruity note. Adjust the sugar slightly (½ tsp less) to compensate for the natural sweetness.
Overcrowding the Jars
Packing the pickles too tightly in the jar traps moisture, leading to soggy slices. Leave ½ inch of headspace at the top to allow the brine to circulate. I use a quart-sized mason jar because it’s the perfect size for this recipe—any larger, and the pickles risk losing their crunch.
If you’re making a bigger batch, use multiple jars. Overcrowding also makes it harder to seal properly, which can lead to spoilage. A snug but not stuffed jar is key!
Ignoring the Sugar
The sugar isn’t just for sweetness—it helps preserve the pickles and balances the acidity. Using less than 1 cup will make them overly tangy, while too much (1.5 cups) can make them cloying. I recommend tasting the brine before adding the cucumbers to adjust the sweetness.
For a more complex flavor, try substituting ½ cup of the sugar with honey. The pickles will have a deeper, floral note, but the texture remains the same.
Not Sterilizing Jars
Even if you’re storing the pickles in the fridge, sterilizing your jars is a must to prevent mold or bacteria. I sterilize mine by boiling the jars and lids in water for 10 minutes before filling. Alternatively, run them through a dishwasher cycle on high heat.
If you skip this step, the pickles may develop an off-flavor or spoil faster. Trust me, the extra 10 minutes of prep time is worth it for perfect results every time.
Nutrition facts
Frequently asked questions
Why do these pickles need to cool completely before adding butter?
The cooling step is crucial because it lets the cucumbers absorb the sweet-tangy brine fully while preventing them from turning mushy when the butter is added. Cold cucumbers also help the butter melt evenly into the mixture, creating that signature creamy coating. Skipping this step often leads to a watery, flavorless result.
Can I make these pickles without fresh dill?
Yes! If you don’t have fresh dill, use 1 teaspoon dried dill instead. For extra flavor, add 1/4 teaspoon ground mustard powder to mimic the dill’s earthy notes. The pickles will still taste great, though fresh dill gives that bright, herby aroma that’s hard to replicate.
How do I adjust the sweetness or tanginess?
For a sweeter batch, add 1-2 extra tablespoons of sugar to the brine. For more tang, increase the vinegar by 1/4 cup while reducing water by the same amount. Taste the brine before adding cucumbers—this lets you fine-tune the balance before committing.
Can I use regular table salt instead of kosher salt?
Technically yes, but you’ll need half the amount (so 3/4 teaspoon instead of 1.5 teaspoons). Kosher salt dissolves more evenly and enhances flavor without over-salting. Table salt’s finer grains can make the brine cloudy and alter the texture slightly.
What’s the best way to store leftover pickles?
Keep them in an airtight container in the fridge for up to 3 months. For longer storage, freeze them in a single layer before transferring to a sealed bag—thaw in the fridge overnight. The texture holds up well when frozen, though they’re best enjoyed fresh within 2 weeks of refrigeration.