Old Bay Pickles

Full of seasoned bite!

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.

Old Bay pickles are only the beginning of our love for fiery pickled foods in our spicy recipe index. Seriously the mix of tang and heat is addictive. Spicy fried pickles are a delicious next step. Yes, they are as good as they sound! Or try these spicy dilly beans (a.k.a. pickled green beans). They are tasty eaten on their own or add them to your next Bloody Mary for a fiery treat. Or, simply whip up some pickled jalapeños. They’re perfect for sandwiches.

Old Bay pickles

Old Bay Pickles

Fiery Chesapeake spice meets pickle tang
4.63 from 8 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side
Servings 32 servings
Calories 17 kcal



  • 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.


Calories: 17kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 884mgPotassium: 117mgFiber: 1gSugar: 1gVitamin A: 210IUVitamin C: 2.6mgCalcium: 21mgIron: 0.4mg


Keyword Crushed Red Pepper, Old Bay
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UPDATE NOTICE: This post was updated on August 17, 2019 to include new content. It was originally published on November 10, 2015.
  • We are a MD family and LOVE Old Bay. Since there is salt in Old Bay, do these come out tasting super salty?

    • Hi there – There’s as you said, definitely salt in Old Bay, but the extra is needed for canning safety. I’ve never tried the recipe without the salt (and I don’t find it too salty.) But you could opt to go without it if you’re making fresh-pack pickles that you plan to eat immediately.

  • 5 stars
    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?

    • Hi, did you try the refrigerator method, rather than boiling? I’m thinking of trying that tomorrow…

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