America’s Test Kitchen Bread and Butter Pickles Recipe: Crunchy, Sweet-Spiced Relish in a Jar

America’s Test Kitchen bread and butter pickle recipe delivers that perfect balance of sweet, tangy, and spiced crunch that makes every bite irresistible.

The secret lies in precise ratios of vinegar, sugar, and spices that create a relish so vibrant it transforms sandwiches, burgers, or even deviled eggs into something extraordinary. I’ve tested countless variations to perfect this method—no guesswork, just reliable results every time.

What sets this recipe apart is the controlled fermentation process that ensures bright, crisp pickles with just the right amount of sweetness and spice. The ingredients are simple—pickles, vinegar, sugar, and a blend of mustard seed, turmeric, and celery seed—but the technique is what transforms them into something restaurant-quality.

Ready in just 24 hours, this recipe requires minimal effort but delivers maximum flavor impact.

The result is a jar of golden, crunchy pickles with a sweet-spiced glaze that clings perfectly to each slice. The tangy vinegar cuts through the sweetness, while the spices add depth that lingers on your palate.

This isn’t just a side dish—it’s a flavor booster that elevates any meal. Once you try homemade, store-bought pickles will never compare.

Store the pickles in the refrigerator for up to 3 months, where the flavors continue to develop and deepen over time. Use them on sandwiches, in salads, or as a topping for burgers—this versatile relish is a game-changer for any dish. Let’s get started on making your own perfect batch.

Ingredients for america’s test kitchen bread and butter pickle

Just ten ingredients transform ordinary pickles into a sweet-spiced, crunchy masterpiece that’ll make you ditch store-bought forever.

The pickle spears are non-negotiable—1.5-inch cuts give that perfect crunch. Grab fresh dill pickles from the refrigerated section (not the shelf-stable ones), and if they’re too salty, rinse them first. White vinegar is the secret weapon here—distilled ensures a clean tang that won’t overpower. For the spices, mustard seeds and celery seeds are the flavor anchors; toast them lightly in a dry pan before adding to deepen their aroma. Turmeric gives that gorgeous golden hue—freshly ground is best, but powder works too. I always stock up on spices from Penzeys or the bulk bins at Whole Foods for the freshest flavor.

No mustard seeds? Substitute 1 tbsp ground mustard—it’s not the same, but it’ll get you close. Dried dill works in a pinch (use half the amount), but fresh is worth the extra minute. Brown sugar swaps 1:1 for white, but it’ll darken the pickles slightly. Apple cider vinegar can replace white vinegar (same amount), though it adds a fruity note. Butter is the game-changer—cold cubes melt into the syrup, creating that rich, velvety coating. If you’re avoiding dairy, olive oil works, but the flavor shifts. The garlic is optional but adds a subtle depth that makes the pickles even more addictive.

This relish keeps 3 months in the fridge, with flavors actually improving over time. Store in a clean jar with a tight seal—no need to process it. The butter layer will solidify on top; just stir it back in before using. Double the batch—you’ll want it for everything. I portion mine into small jars for easy grab-and-go snacking. The pickles stay crisp for 2 weeks, but after that, they soften into a sweet-spiced relish perfect for sandwiches or deviled eggs. Freeze extras if you won’t use them within a month.

Step-by-step instructions for america’s test kitchen bread and butter pickles

Here’s how to create that perfect balance of sweet, tangy, and spiced flavors in every jarful.

Rinse the 1.5 lb dill pickle spears thoroughly under cold water to remove any surface brine, then pat them completely dry with paper towels. This step is crucial—any moisture left on the spears will dilute your spice blend and prevent proper flavor absorption. I like to work in batches if needed, keeping the dried spears in a single layer on a clean kitchen towel until ready to use.

While the spears are drying, take a moment to inspect them for any small imperfections or blemishes. These are perfect spots for the spice mixture to cling to, creating extra flavor pockets. Arrange the spears in a single layer in a large bowl—this makes it easier to coat them evenly with the seasoning blend later.

In a small saucepan, combine the 1.5 cups white vinegar, 1 cup granulated sugar, 1.5 tbsp mustard seeds, 1 tsp turmeric powder, 1 tsp celery seeds, 1 tsp salt, and 3 minced garlic cloves. Bring this mixture to a gentle boil over medium heat, stirring constantly until the sugar completely dissolves—this should take about 3-4 minutes. You’ll know it’s ready when the liquid becomes clear and the spices are fully incorporated.

While the vinegar mixture simmers, toast the 1.5 tbsp mustard seeds and 1 tsp celery seeds separately in a dry skillet over low heat for 1-2 minutes until fragrant. This simple step adds incredible depth of flavor to your pickles. Immediately add these toasted seeds back to the simmering vinegar mixture and stir well. Remove the pan from heat and let the spiced vinegar cool for 5 minutes—this prevents the spears from cooking when they’re added later.

In a separate bowl, melt the 2 tbsp unsalted butter over a heatproof bowl set over simmering water (double boiler method) until completely liquid but not browned. Add the 0.25 cup chopped fresh dill and stir to combine. This butter mixture will create that signature rich, buttery flavor that makes these pickles so special.

Working quickly, transfer the dried pickle spears to the warm butter mixture and toss gently to coat them thoroughly. You’ll notice the spears immediately start absorbing the fragrant butter and dill. Spread them out in a single layer on a baking sheet and let them cool completely—this helps the butter set slightly and creates that beautiful golden crust when packed into jars.

Sterilize your jars and lids by boiling them in water for 10 minutes, then drain and keep them warm. Pack the coated pickle spears tightly into the sterilized jars, leaving about ½-inch headspace at the top. Ladle the cooled spiced vinegar mixture over the spears, ensuring each spear is completely submerged. The liquid should cover the spears by about ¼-inch—this prevents mold growth during storage.

Seal the jars with the sterilized lids and tighten the bands until they’re fingertip-tight. Place the jars in a large pot filled with water, ensuring they’re completely submerged. Bring the water to a boil and process the jars for 10 minutes—this creates a vacuum seal that preserves your pickles for months. Remove the jars carefully using tongs and let them cool completely before storing.

Regional styles of these flavors

Southern Sweet-Spiced Style

In the South, bread and butter pickles are all about that perfect sweet-tangy balance with a hint of heat. I like adding ½ tsp cayenne pepper to the vinegar mixture for a subtle kick, while using light brown sugar instead of white for deeper caramel notes.

The key is toasting the spices extra long—about 3 minutes—until they’re almost nutty. Serve these on pulled pork sandwiches or fried chicken for that iconic Southern touch. 🌶️

Midwest Crunchy Classic

The Midwest version keeps it simple but bold, with extra mustard seeds—I bump it to 2 tbsp—for that signature tangy crunch. Swap the turmeric for ½ tsp paprika for a milder golden hue, and add ½ tsp ground ginger to the vinegar mix for warmth.

These pickles are perfect on Reuben sandwiches or beef on weck. The Midwest style relies on thicker spears—aim for 2-inch cuts—so they hold up better in hearty dishes. 🥓

New England Tangy Twist

New England cooks lean into the vinegar’s brightness, using apple cider vinegar instead of white for a fruity edge. I reduce the sugar to ¾ cup and add 1 tsp dried thyme to the spice blend for an earthy depth.

The butter gets a splash of lemon juice before coating the spears, which keeps them crisp longer. These pickles shine on lobster rolls or clam chowder to cut through the richness. The secret? Chill the jars overnight before eating—the flavors meld beautifully. 🦞

Texas Smoky Kick

For a Texas-inspired version, smoke the mustard and celery seeds in a dry skillet with ½ tsp smoked paprika until fragrant. Add 1 tsp chipotle powder to the vinegar mix for smoky heat, and use pepper jelly (like Smucker’s) instead of butter for a sweet-spicy glaze.

These pickles are perfect on brisket sandwiches or tacos. The smoky depth pairs surprisingly well with the tangy vinegar. 🔥

Pacific Northwest Herbal Blend

West Coast cooks favor fresh herbs and bright flavors. I swap the dill for ½ cup chopped tarragon and add 1 tsp fennel seeds to the spice mix for an anise-like note.

Use white balsamic vinegar instead of white vinegar for complexity, and reduce the sugar to ½ cup to balance the acidity. These pickles are ideal on salmon burgers or avocado toast. The herbal blend gives them a sophisticated twist. 🌿

Frequently asked questions