Who doesn’t love a good pickle? That tang. Yum. That crispness. So good. But we love them even more when they are prepared with some of our favorite spicy seasonings. Old Bay pickles are like Chesapeake heaven. Spiced and spicy.
The heat in Old Bay pickles is provided just a little by the pimento pepper in the seasoning blend itself. It’s really the crushed red pepper in the recipe that brings the spiciness, so cut back on that if you want less of a fiery flavor. Old Bay contains some exotic spices, too, like allspice and cloves which also bring a lot of life to these pickles. Whether as a snack or a side, you may never want a plain pickle again.
See them being made:
Like this recipe? You’ll love these too:
- Spicy Fried Pickles: They tick so many boxes: crispy, tangy, fiery, earthy. A classic appetizer.
- Pickled Jalapeños: We love these on sandwiches and pizza. But they’re even more versatile than that.
- Pickle de Gallo: The classic salsa fresca is turned on its head with the tanginess of dill pickles.
Old Bay Pickles
Fiery Chesapeake spice meets pickle tang
Ingredients
- 8 cucumbers halved and cut in fourths or sliced for pickle chips
- 3 cups white vinegar
- 3 cups water
- 4 bay leaves
- 4 cloves garlic
- 4 tablespoons salt
- 2 tablespoons Old Bay Seasoning
- 2 tablespoons crushed red pepper
- 1 tablespoon dill seed
Instructions
- Spread the cucumbers, bay leaves, garlic, Old Bay, crushed red pepper, and dill seed evenly across four pint-sized canning jars.
- In a saucepan over high heat, combine the vinegar, water, and salt and bring to a quick boil.
- Remove the vinegar mix from the heat and pour it into the canning jars, atop the cucumbers and seasonings. Leave 1/2 an inch space at the top of each jar. Seal the jars airtight with their lids.
- Place jars in a large pot and fill the pot with hot water, covering the pint jars by two inches. Bring the hot water to a boil and let the cans sit in the hot water bath for 10 minutes.
- Remove the jars and allow them to cool until they reach room temperature. Check the lid seals for any leaks, then refrigerate.
- For best flavor, allow the pickles to refrigerate for at least a week before eating.
Nutrition
Calories: 17kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 884mgPotassium: 117mgFiber: 1gSugar: 1gVitamin A: 210IUVitamin C: 2.6mgCalcium: 21mgIron: 0.4mg
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What size jars are used? I have pint and half-pint. And what is the yield for the recipe?
We are a MD family and LOVE Old Bay. Since there is salt in Old Bay, do these come out tasting super salty?
I don’t buy jarred pickles at the grocery store anymore. I only make these. They are super. I grow picklebush cucumbers in the garden during the summer months. I became an overnight sensation in my town with this recipe. Thanks!
QUESTION: I’m using my grandmother’s reuseable Anchor Hocking gallon-sized glass-jar, it’s not a new Mason jar style lid …. can I skip the boiling step and just stick the completed recipe in the fridge, like “refrigerator pickles” recipes?
Do these have to be refrigerated as these have been processed in boiling water and canned?
Thank you for sharing your recipe,I’m excited to try these today ,Canning we will go lol !