Sauces & Condiments
America's Test Kitchen bread and butter pickle recipe delivers that iconic sweet-tangy crunch in just 15 minutes of active time—no fermentation required. The secret lies in precise slicing, a balanced sugar-vinegar brine, and a foolproof cooking method that ensures crisp-tender cucumbers every time.
This isn't your grandmother's recipe; it's the result of meticulous testing to perfect texture, flavor, and shelf stability.
The process begins with thin, even cucumber slices that cook uniformly, then simmers in a vinegar-sugar brine until tender yet still holding their shape. I've included troubleshooting tips for common pitfalls—like overcooking or soggy pickles—so you'll get restaurant-quality results at home.
The recipe also covers proper canning techniques for long-term storage, ensuring your pickles stay crisp for months.
What you'll end up with is a jar of golden, glossy pickles with a perfect balance of sweetness and tang—crisp enough to stand up to sandwiches but tender enough to melt in your mouth.
These aren't just side dishes; they're the star of charcuterie boards, burgers, or simply enjoyed straight from the jar with a slice of fresh bread.
Perfect for meal prep, gifting, or satisfying that pickle craving any time of year. The recipe scales easily for large batches, and variations like adding mustard seeds or dill let you customize to your taste. Let's get started with the precise method that's made these pickles a classic.
Ingredients for america's test kitchen bread and butter pickle
Sweet-tangy magic starts with these 12 ingredients—no fermentation, just perfect crunch in minutes.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Kirby Cucumbers 🥒 | 2 lb | Thinly sliced on mandoline |
| White Vinegar 💧 | 2 cups | Distilled preferred for clarity |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Light Corn Syrup 🍯 | ½ cup | For consistent sweetness |
| Pickling Salt 🧂 | 1 ½ tbsp | Diamond Crystal preferred |
| Yellow Mustard Seeds 🌶️ | 1 tbsp | Lightly toasted for aroma |
| Ground Turmeric 🌿 | ½ tsp | For golden color |
| Fresh Dill Weeds 🌿 | ¼ cup | Chopped, stems removed |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for flavor |
| Fresh Garlic Cloves 🧄 | 3 cloves | Thinly sliced for infusion |
| Water 💧 | 1 cup | For brine balance |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The cucumbers are non-negotiable—Kirby or Persian varieties slice best with their thin skins. Walmart or Costco usually stock them year-round, but hit a farmers market in summer for the freshest. Slice them 1/8-inch thick on a mandoline for even cooking. The butter? Use European-style if you can find it—more flavor per cube. For the vinegar, Heinz or White House are reliable; avoid apple cider vinegar here—it adds unwanted complexity. The sugar-corn syrup combo is key for that signature sweet-tangy balance that ATK perfected.
No corn syrup? Honey or maple syrup works in a pinch (reduce other sugar slightly). Skip the mustard seeds? Celery seeds at half the amount add depth without overpowering. The turmeric gives those golden pickles their signature hue—no substitutes here. Fresh dill is ideal, but dried at one-third the amount works if you're in a bind. For the garlic, roast it first (400°F for 10 minutes) to mellow its bite. And that butter? Don't melt it—cold cubes infuse flavor without greasing the brine. The lemon juice is optional but adds a bright finish that keeps the pickles tasting fresh for weeks.
These pickles shine when made ahead. Can them in sterilized jars for 6-12 months of shelf life, or store in the fridge for 2-3 months for maximum crunch. The butter cubes melt into the brine during canning, creating that signature rich flavor—don't skip this step. For meal prep, portion into small jars (like 8-ounce sizes) so you can grab just what you need. The pickles stay crispest when refrigerated, but if you're gifting, the canned version holds up beautifully. Pro tip: Add a fresh dill sprig to each jar before sealing for extra aroma.
Why You'll Love This Recipe
- No Chopping Nightmare: I swear by this recipe because it only calls for thinly sliced Kirby cucumbers—no dice, no fuss. Just grab a sharp knife, make quick work of the slices, and toss them in. Honestly, I’ve made pickles where I spent 20 minutes chopping; this takes five.
- Sweet-Tart Magic: That perfect balance of sugar, vinegar, and corn syrup? It’s ridiculously good. The syrup keeps them glossy and tender, while the salt cuts through—crispy edges, juicy centers every time. I’ll be real: my jar never lasts more than a week.
- Jars for Days: Make a big batch and thank me later. These pickles stay fresh for months in the fridge, so you’re always stocked for sandwiches, burgers, or just snacking. Between us, I’ve fed a crowd with one jar—no one even notices when I “accidentally” use two.
- Pantry Staple Power: Five ingredients, all cheap and easy to find. No specialty jars, no weird spices—just cucumbers, vinegar, sugar, syrup, and salt. It’s my go-to when I want something tangy without breaking the bank or hunting down obscure ingredients.
Step-by-step instructions for america's test kitchen bread and butter pickles
Here's the foolproof method for making these iconic pickles with perfect sweet-tangy balance.
Prepare the Cucumbers and Dry Ingredients
Use a mandoline slicer to cut the 2 lb fresh Kirby cucumbers into ¼-inch thick slices—this ensures even cooking and that perfect crunch. I like to work in batches to keep the slices uniform. While you slice, toast the 1 tablespoon yellow mustard seeds in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly golden. This step unlocks their nutty aroma that makes these pickles special.
In a large mixing bowl, combine the 1.5 cups granulated sugar, 0.5 cup light corn syrup, 1.5 tablespoons pickling salt, 0.5 teaspoon ground turmeric, and the toasted mustard seeds. The turmeric will give your pickles that beautiful golden hue while keeping the color vibrant. Mix these dry ingredients thoroughly so every slice gets that sweet-spicy flavor infusion.
Create the Brine and Infuse with Flavor
In a separate saucepan, combine the 2 cups white vinegar, 1 cup water, 0.5 cup unsalted butter (cold and cubed), 3 cloves fresh garlic (thinly sliced), and 1 tablespoon lemon juice. Bring this mixture to a gentle simmer over medium heat, stirring occasionally until the butter melts completely. The butter adds that rich, velvety texture that makes these "bread and butter" pickles so special.
While the brine heats, add the sliced cucumbers to the bowl with dry ingredients and toss gently to coat each slice evenly. The sugar and salt will begin drawing out moisture from the cucumbers—this is why we work quickly in the next steps. Once the brine reaches a full simmer (about 5 minutes), carefully pour it over the cucumbers, making sure every slice is submerged. The acidity from the vinegar will start transforming those fresh cucumbers into tangy gems.
Cook and Pack the Pickles
Return the entire mixture to the stove and bring it back to a gentle boil over medium heat. Once boiling, reduce heat to medium-low and let it simmer for exactly 10 minutes, stirring occasionally. You'll see the cucumbers soften slightly but maintain their shape—this is perfect. The 0.25 cup chopped fresh dill should be added during the last 2 minutes of cooking to preserve its bright flavor.
After simmering, transfer the hot pickles and all their juices to a clean 1-quart jar using a slotted spoon. Pack them down firmly but gently—this ensures they stay submerged in the flavorful brine. The pickles should be completely covered by the liquid, leaving about ½-inch headspace at the top of the jar. This prevents mold growth and keeps them crisp.
Seal and Rest for Maximum Flavor
Wipe the jar rim with a clean, damp cloth to remove any residue, then seal it tightly with a lid. Let the pickles cool to room temperature at first, then refrigerate for at least 24 hours before eating. This resting period allows all the flavors to meld together perfectly. The longer they sit (up to 2 weeks), the more complex and delicious they become—those flavors really develop over time.
When ready to serve, these pickles will have that signature sweet-tangy crunch with just the right amount of heat from the mustard seeds. The butter-infused brine gives them a rich depth that pairs perfectly with sandwiches, burgers, or even as a snack on their own. Trust me, once you try these, you'll never go back to store-bought again!
Pro Tips For Making America'S Test Kitchen Bread And Butter Pickle
- Slice Thick, Then Soak: The ATK recipe calls for 1/4-inch slices, but I learned the hard way—thinner slices get mushy while thicker ones stay crisp. After slicing, dump them straight into ice water for 10 minutes to shock them firm before draining. (Yes, even if you’re impatient like me.)
- Boil Vinegar First: Don’t toss everything in cold—heat the vinegar, sugar, and corn syrup to a full boil before adding cucumbers. This dissolves the sugar faster and ensures even flavor distribution. I used to add the cucumbers cold, and half the jar always tasted underseasoned.
- Use Old-Fashioned Salt: Pickling salt is ideal, but if you grab table salt, measure it precisely—those extra anti-caking agents can make the brine cloudy. Worse, I once used kosher salt and ended up with a jar that tasted saltier than a pretzel. Stick to the recipe’s 1/4 cup or use a kitchen scale for peace of mind.
- Let Them Cure Longer: The recipe says 24 hours, but I now wait 48 before eating them straight from the jar. The extra time lets the flavors meld, and the cucumbers develop that perfect tang. (Your future self will thank you—trust me, I’ve tested both.)
Best sauces and condiments for these flavors
Classic Mustard Sauce
For a quick and tangy pairing, mix 2 tablespoons yellow mustard with 1 tablespoon apple cider vinegar and 1 teaspoon honey. Thin with 1-2 tablespoons water until it reaches a drizzling consistency.
This sauce enhances the pickles' flavor while adding a creamy texture that complements their crunch. Serve it alongside sandwiches or as a dip for extra zing. 🌶️
Garlic Aioli
Blend ½ cup mayonnaise, 1 roasted garlic clove, 1 teaspoon lemon juice, and ½ teaspoon Dijon mustard until smooth. The roasted garlic deepens the flavor without overpowering the pickles.
Drizzle over burgers or use it as a spread for sliders. This rich sauce balances the pickles' sweetness with a velvety smoothness. 🧄
Honey Butter Dip
Cream ¼ cup softened butter with 2 tablespoons honey and 1 teaspoon lemon zest until fluffy. The honey butter dip adds a sweet contrast that makes the pickles shine.
Perfect for pairing with grilled meats or as a spread on warm bread. This dip is especially popular during summer barbecues. 🍯
Spicy Mayo
Combine ½ cup mayonnaise, 1 teaspoon hot sauce, and ½ teaspoon smoked paprika for a kick. The heat from the hot sauce cuts through the pickles' sweetness, creating a bold flavor profile.
Use it as a condiment for tacos, sandwiches, or as a dipping sauce for crispy fries. This spicy mayo is a crowd-pleaser for those who love a little heat. 🔥
Creamy Dill Sauce
Whisk together ½ cup sour cream, 1 tablespoon chopped fresh dill, 1 teaspoon lemon juice, and ½ teaspoon garlic powder. The fresh dill complements the pickles' flavor beautifully, while the sour cream adds a creamy texture.
This sauce is ideal for pairing with seafood or as a topping for baked potatoes. It’s a refreshing twist that elevates any dish. 🌿
Nutrition facts
Frequently asked questions
Why do these pickles need to rest for 24 hours?
The 24-hour rest lets the flavors meld together perfectly—sugar dissolves completely, the butter fully infuses the brine, and the cucumbers absorb all the seasoning. This waiting period transforms good pickles into exceptional ones with balanced sweetness and tang. Think of it like steeping tea: patience pays off!
Can I use regular table salt instead of pickling salt?
Yes, but you'll need 1 tablespoon less since table salt contains anti-caking agents. The key is 1.5 teaspoons per cup of liquid—pickling salt is pure sodium chloride for precise control. For best results, stick with Diamond Crystal if possible, as it dissolves more evenly.
How do I keep my homemade pickles crisp?
Store them in the fridge (not pantry) and eat within 2-3 months for maximum crunch. For canned versions, leave ½-inch headspace in jars and process in a water bath for 10 minutes. The butter in the brine helps maintain texture, but refrigeration is your best friend for freshness.
What if my pickles turn cloudy or slimy?
Cloudiness usually means overcooking—stick to the 10-minute simmer exactly. Sliminess suggests contamination, which can happen if cucumbers weren't submerged properly. Always use sterilized jars and ensure the ½-inch headspace is maintained. When in doubt, toss and remake—safety first!
Can I make these pickles without butter?
Yes, but you'll lose that signature rich depth. Replace with ½ cup vegetable oil or ¼ cup olive oil for a lighter version. The butter isn't just flavor—it creates that velvety texture that makes them "bread and butter" worthy. For a compromise, try 2 tablespoons butter + 2 tablespoons oil.