Alan Kaufman works some nine hours a day, six days a week, elbow-deep in pickle juice, and yet the owner of the Pickle Guys doesn't have a sour bone in his body. Even his staff, most of whom joined him when their former employer, Guss Pickles, left Essex Street, act as if life were a pickle party. The daily grind produces remarkably fresh stock, from new to fully soured, with that perfect snap and spray in every bite.