Side Dishes
This America's Test Kitchen bread and butter pickle recipe delivers crunchy sweetness with that signature tangy bite—just like your favorite deli counter.
The secret lies in precise vinegar-to-sugar ratios and a foolproof canning process that ensures perfect texture every time, whether you're making a small batch or preparing for a crowd. I've tested countless variations, and this method consistently produces pickles that stay crisp for weeks.
The process begins with thinly sliced onions and sweet pickles cooked in a simple sugar-vinegar mixture until tender yet still holding their shape. What sets this recipe apart is the balanced acidity—just enough vinegar to preserve without overpowering the natural sweetness of the vegetables.
The sterilization steps are critical for safe, long-lasting storage, but I've included shortcuts for those who want to skip the boiling water bath.
By the time you're done, you'll have jars filled with glossy, golden pickles that stay crisp even after opening. These aren't just for sandwiches—they elevate charcuterie boards, burgers, and even tacos with their perfect sweet-tangy crunch.
The recipe scales easily, so you can make enough to gift or freeze for later.
Perfect for meal prep or holiday gifting, these pickles keep for months in a cool pantry. Let's make them—your taste buds (and future sandwiches) will thank you.
Ingredients for america's test kitchen bread and butter pickle
Six jars of golden, crisp pickles—just like the deli makes them.
| Ingredient | Amount | Notes |
|---|---|---|
| White Onions 🧅 | 2 whole | Thinly sliced, 1/8-inch thick |
| Sweet Pickles 🥒 | 3 cups | Thinly sliced, 1/8-inch thick |
| White Vinegar 💧 | 2 ½ cups | White distilled preferred |
| Granulated Sugar 🍚 | 2 cups | White or light brown sugar |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Mustard Seeds 🌶️ | 1 tsp | Yellow or brown |
| Ground Turmeric 🌿 | ½ tsp | For golden color |
| Ground Allspice 🌶️ | ¼ tsp | For subtle warmth |
| Water 💧 | 1 cup | Filtered preferred |
| Canning Salt 🧂 | 1 tsp | For brining |
| Pint-Sized Canning Jars 🍯 | 6 pieces | With lids and bands |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The onions and pickles are non-negotiable for that classic texture. Sweet pickles from the produce section (not the jarred kind) have the right crunch, but if you can't find them, English cucumbers work too. For onions, yellow or white both work—just slice them paper-thin with a mandoline or sharp knife. The vinegar matters: white distilled gives the cleanest tang, but apple cider vinegar adds a nice depth. I always grab my vinegar from Trader Joe's—their bulk section has great quality at a good price. Look for jars that say 'pint-sized' (16 oz) to match the recipe yield perfectly.
No mustard seeds? Skip them—the recipe still works, though they add that subtle bite. Running short on turmeric? Substitute a pinch of paprika for color, but you'll lose that signature golden hue. The allspice is easy to find in the spice aisle, but if you're missing it, a pinch of cinnamon gives a similar warmth. For the jars, Ball or Kerr brands are my go-tos—they seal reliably. If you're new to canning, sterilize jars in boiling water for 10 minutes to prevent spoilage. And trust me on the lemon juice—it boosts the acidity just enough to keep those pickles safe for months.
These pickles stay crisp for up to 6 months in a cool, dark pantry. Once opened, they'll keep in the fridge for 2-3 weeks if you keep them submerged in the brine. I like to portion them into smaller jars for gifting—just make sure the lids are sealed tight. For extra crunch, add a few whole mustard seeds to each jar before sealing. And if you're feeling fancy, tie a ribbon around the jar for that homemade touch. The first batch always disappears fastest—make a double recipe if you can!
Why You'll Love This Recipe
- No-Fuss Pantry Magic: I swear by this recipe because it turns five ingredients you already own into something special. No fancy prep—just slice onions, toss in pickles, and let the vinegar and sugar do their thing. That’s it. The onions stay crisp, the pickles get tangy-sweet, and honestly? It’s the kind of thing I make when I’m too tired to think.
- Tangy-Sweet Obsession: The balance here is chef’s kiss—sharp white vinegar cuts through the sugar’s sweetness while the onions soak up just enough brine to get addictively tender. The pickles add that classic bread-and-butter crunch, but with a depth that makes it taste like a homemade secret instead of store-bought. I’ll be real: I’ve eaten this straight from the jar.
- Picnic to Potluck Hero: This stuff belongs everywhere. Pack it in a cooler for a beach day, toss it into a mason jar for a potluck, or just keep a jar on the counter for when the kids (or I) need a snack. It’s the kind of side that disappears fast—whether it’s at a backyard BBQ or a lazy Sunday brunch.
- Budget-Friendly Staple: Between us, this is the most cost-effective way to keep pickles on hand without breaking the bank. A few onions, a jar of pickles, and some pantry basics? That’s less than $5 for a batch that lasts weeks. Plus, the leftovers? They only get better as the flavors meld. My freezer’s got jars of this for emergencies—because nothing beats homemade when you’re craving it.
Step-by-step instructions for america's Test Kitchen bread and butter pickles
Here's how to make the perfect balance of sweet, tangy, and crunchy pickles that'll impress everyone.
Prepare the Brine Mixture
In a large saucepan, combine the 2.5 cups white vinegar, 2 cups granulated sugar, 1 cup water, 1.5 teaspoons salt, 1 teaspoon mustard seeds, 0.5 teaspoon ground turmeric, and 0.25 teaspoon ground allspice. Stir over medium-high heat until the sugar dissolves completely—this should take about 5 minutes. You'll notice the mixture will start to bubble gently and turn into a clear, golden liquid.
This is your brine base, and getting it right is everything. The sugar needs to fully dissolve to create that perfect sweet-tart balance. If you see any undissolved sugar crystals, keep stirring until it's completely smooth. Once dissolved, remove the pan from heat and let it cool slightly for 5 minutes—this prevents the onions from cooking too quickly when we add them later.
Add Onions and Simmer
Add the 2 whole white onions, sliced into 1/8-inch thick pieces, to the cooled brine mixture. Stir gently to submerge all the onion slices completely. Return the pan to medium heat and bring it to a gentle simmer. You want to see small bubbles forming at the edges, but not a full rolling boil—this ensures the onions stay crisp rather than turning mushy.
Simmer for 15 minutes, stirring occasionally, until the onions are tender but still hold their shape. They should be translucent at the edges but still slightly firm in the center. If you notice the onions are browning too quickly, reduce the heat slightly. The turmeric will give them that beautiful golden hue, but don't let it darken too much—we want that classic bread-and-butter pickle color.
Incorporate Pickles and Lemon Juice
Add the 3 cups sweet pickles, also sliced into 1/8-inch thick pieces, to the pan with the onions. Stir well to combine, then add the 1 tablespoon freshly squeezed lemon juice. The lemon juice brightens the flavor and adds a subtle tang that balances the sweetness. Simmer for another 10 minutes, stirring occasionally, until everything is heated through and the pickles are tender.
Here's the thing—this is where the magic happens. The pickles and onions should be evenly coated in the brine, and the mixture should have a syrupy consistency. If it looks too thin, simmer for an extra 2-3 minutes to reduce it slightly. The goal is a thick, glossy brine that clings to every slice. Taste a piece of onion—it should be sweet, tangy, and just the right amount of crunchy.
Pack and Process the Jars
Using a slotted spoon, carefully divide the onion and pickle mixture evenly among the 6 pint-sized canning jars, packing them tightly but not pressing down too hard—this preserves their crunch. Ladle the hot brine over the top, leaving about 1/2 inch of headspace at the top of each jar. This headspace is crucial for safe canning.
Run a clean, damp cloth or paper towel around the rim of each jar to remove any stray bits of brine or vegetables. This ensures a good seal. Place the lids on the jars and screw on the bands until they're fingertip-tight—not too loose, but not overly tight either. You want them snug but not crushed.
Pressure Can the Pickles
Process the jars in a pressure canner according to your altitude guidelines. For most locations, this means 10 minutes of processing after the canner reaches 10 pounds of pressure. The pressure canner kills bacteria and creates a vacuum seal, preserving your pickles for months.
Once processing is complete, remove the jars and let them cool undisturbed for 12 hours. You'll hear the satisfying ping as the lids seal. After cooling, check the seals by pressing down on the center of each lid—if it doesn't pop back up, it's sealed properly. Store the sealed jars in a cool, dark place for up to 1 year. The flavors will only get better with time, but they'll be irresistible right away!
Pro Tips For Making America'S Test Kitchen Bread And Butter Pickle
- Slice Onions Thinly: Use a sharp knife and cut the white onions into paper-thin slices—about 1/16-inch thick. Thicker slices stay crunchy but lose texture; thinner slices soak up the brine better and stay crisp for days. I learned this the hard way when my first batch turned soggy after two weeks.
- Boil Vinegar Hard: Bring the white vinegar to a full, rolling boil before adding sugar and salt—no simmering, no half-hearted heating. A strong boil dissolves sugar faster and sterilizes the liquid, preventing cloudy brine later. (Yes, even if you’re impatient like me.)
- Pack Pickles Tight: Stuff the jars with onions and pickles as densely as possible—no air pockets. Use a spoon or your fist to press them down firmly. Loose packing leads to moldy spots or pickles floating in murky liquid. My grandmother swore by this, and she was right: tight packing = longer shelf life.
- Skip the Sugar Shortcut: Don’t dissolve the sugar in a separate cup—stir it directly into the boiling vinegar. The heat helps it dissolve faster and more evenly, and you avoid clumpy residue at the bottom of the jar. I was skeptical until I tried it; the texture of the finished pickles is noticeably smoother.
Regional styles of america's test kitchen bread and butter pickle
Southern Classic
This recipe traces its roots to the American South, where bread-and-butter pickles became a staple at picnic tables and church potlucks. The original version relied on vinegar, sugar, and onions—simple ingredients that transformed humble vegetables into something special.
In the Deep South, they're often served with fried chicken or pork sandwiches, where the sweet-tangy crunch cuts through the richness. I remember my grandma's version always had a touch of hot sauce on the side for those who liked extra heat. 🌶️
Midwest Deli Favorite
The Midwest put its own spin on the classic, turning it into a deli counter staple that pairs perfectly with Reuben sandwiches and cheeseburgers. Here, the recipe leans slightly sweeter, with more sugar in the brine to balance the tang.
Many Midwest recipes also include a pinch of celery seeds for extra depth. I've seen it served as a side salad with crisp lettuce and a creamy dressing—trust me, it's a game-changer for summer picnics. 🥗
New England Twist
Up North, the pickles take on a brighter, more acidic profile, often using apple cider vinegar instead of white vinegar. New Englanders also love adding a splash of maple syrup to the brine for a subtle caramel note.
These pickles are a must-have at clambakes and lobster rolls, where their sweetness complements the seafood beautifully. I once made a batch with a dash of cinnamon—it added warmth that surprised everyone at the dinner table. ⚡
Texas BBQ Sidekick
In Texas, bread-and-butter pickles are a BBQ essential, often served with brisket or pulled pork sandwiches. The Lone Star state version tends to be spicier, with extra mustard seeds and sometimes a chili powder kick.
I've seen them used as a topping for tacos or mixed into sloppy joes for extra flavor. The key here is keeping the onions extra crisp—Texans love that satisfying crunch with every bite. 🔥
Modern Fusion Variations
Today's cooks are putting their own spin on the classic. Some add smoked paprika for a BBQ rub-inspired twist, while others mix in diced jalapeños for heat. I've even seen balsamic vinegar used in place of white vinegar for a deeper flavor.
These modern versions work great as charcuterie board toppings or gourmet sandwich accompaniments. The beauty of this recipe is how adaptable it is—you can keep it traditional or get creative! 💫
Nutrition facts
Frequently asked questions
Can I use jarred pickles instead of fresh sweet pickles?
No, jarred pickles won't work—they're already fermented and too soft for this recipe. You need firm, fresh sweet pickles (like English cucumbers) that hold their shape when cooked. If you can't find them, try Persian cucumbers or Kirby cucumbers—they're both excellent substitutes.
How do I know when the onions are perfectly cooked?
The onions are done when they're tender but still hold their shape—they should be translucent at the edges with a slight bite in the center. Simmer for 15 minutes total, but check at 12 minutes if you prefer extra crunch. Overcooking turns them mushy, which ruins the texture.
What if I don't have a pressure canner?
You can use the water bath method instead, but it's less reliable for safety. Process pint jars for 15 minutes after boiling (not simmering) begins. For best results, invest in a pressure canner—it's the only way to guarantee long-term shelf stability. If you're unsure, check the USDA's canning guidelines for your altitude.
Can I make these pickles without turmeric?
Yes! Skip the turmeric and add 1/2 teaspoon paprika instead for color. The flavor won't be identical, but your pickles will still be delicious. For extra warmth, add 1/4 teaspoon cinnamon—it pairs beautifully with the sweet-tangy profile.
How long do homemade pickles last once opened?
Store opened jars in the fridge for 2-3 weeks if submerged in brine. For longer storage, transfer to airtight containers. The pickles will start to soften after 1 week, but they're still safe to eat. If you notice any off smells or mold, discard immediately.