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
1 English cucumber, sliced crosswise 1/4 inch thick, preferably on a mandoline
1/2 small onion, thinly sliced
1 oil-packed Calabrian chile, drained and thinly sliced, or 1/4 teaspoon crushed red pepper
1/2 cup apple cider vinegar
2 tablespoons kosher salt
How to Make It
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.
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.
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Review Body: I made these yesterday. This was my first attempt ever at making pickles. The instructions must be wrong. 2 Tablespoons of salt is way too much. I drained them and refilled the jar with water and vinegar, still too salty. I then repeated that process and then we were able to enjoy them. The flavor is really good. I also had a very sweet batch of cucumbers from the garden this year. I will make these again with 2 teaspoons of salt and go from there.