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
- 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.