Old Bay Pickles
This recipe makes apx 4 pint size jars. If you plan to just gobble them up quickly they will keep in the fridge for 6 mos easily. I put my jars on a rimmed cookie sheet in a cold oven. Then crank your oven to 350. Once oven coes to temp make your brine. Add a few tablespoons of the brine to the empty jars and then pack cucimbers into jar and pour hot liquid over cucumbers, wait a few mins and you will probably be able to add more cucumbers to the jars. Then wipe top of jars clean and seal jars. Allow them to cool on the counter and transfer once sealed to fridge or pantry shelf. The longer they sit the more flavorful they will be.
These are great addition to your next charcuterie board!
Old Bay Pickles
Ingredients
- 8 pickeling cucumbers sliced in strips or rounds
- 3 cups water
- 3 cups white vinegar*
- 4 bay leaves 1 per jar
- 4 garlic cloves, smashed 1 per jar
- 4 tbsp salt
- 2 tbsp Old Bay seasoning
- 2 tbsp crushed red pepper
- 1 tbsp dill seed
Instructions
- Add all ingredients, except cucumbers to a large sauce pan or Dutch oven and bring to boil. Pour a tablespoon or two of the hot liquid into hot jars, pack jars with sliced cucumbers and pour hot liquid over the cucumbers. Wait a min or two and you will probably be able to add more pickles. Leave about 1/2 inch at top so that your jars will seal and you will not slosh liquid everywhere when you open them!
Notes
*I used white vinegar in the batch of summer 2019 but, you could totally use apple cider vinegar and I will be trying it next time