Yield: 4 pints.
2 pounds pickling cucumbers, sliced ¼-inch thick
2 sweet white onions, thinly sliced
4 cups distilled white vinegar
4 cups sugar
½ cup kosher salt
1½ teaspoons turmeric
1½ teaspoons celery seed
2 teaspoons dry mustard
Toss sliced cucumbers and onions in a bowl, then add the mixture to 4 pint jars, filling each to the top.
In a saucepan, heat vinegar, sugar, salt, turmeric, celery seed, and dry mustard until sugar is dissolved. Pour liquid over cucumbers to cover. Place lid on jars and tighten. Wipe jars with a clean, warm cloth, then refrigerate overnight.
Serve cold. Keep all opened pickles in the refrigerator. Reserve leftover liquid for salad dressing or coleslaw.
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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
