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These vinegary North Carolina–style pickles from chef Joe Kindred don’t use any sugar. The extra acidity makes them the perfect accompaniment for a juicy lamb or beef burger loaded with cheese. Slideshow: How to Make Pickles 

August 2017


Credit: Eva Kolenko

Recipe Summary test

10 mins
1 quart


Ingredient Checklist


Instructions Checklist
  • Pack the cucumber, onion and Calabrian chile into a 1-quart jar with a tight-fitting lid. In a medium bowl, whisk the vinegar with the salt and 1 cup of water until the salt dissolves. Pour the brine over the cucumbers, cover and refrigerate for at least 2 hours. Drain the pickles before serving.


Make Ahead

The pickles in their brine can be refrigerated for up to 1 week. For longer storage, sterilize the 1-quart jar before continuing with the recipe.