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
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.
