Old Bay Pickles
Old Bay pickles combine fresh cucumbers and dill with a savory brine seasoned with Old Bay, garlic, and a subtle hint of maple syrup for a tangy, umami-forward snack that's ready in minutes.
Old Bay pickles combine fresh cucumbers and dill with a savory brine seasoned with Old Bay, garlic, and a subtle hint of maple syrup for a tangy, umami-forward snack that's ready in minutes.
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Using a crinkle cutter, slice the cucumber into thick chips.
Place a layer of fresh dill in the bottom of a large glass jar.
Add the sliced cucumbers to the jar, followed by another layer of fresh dill.
Add the chopped green onions to the jar.
To create the brine, combine water, distilled white vinegar, chopped garlic, kosher salt, black peppercorns, Old Bay seasoning, mustard seeds, celery seeds, crushed bay leaf, and a splash of maple syrup in a measuring cup or bowl.
Pour the brine mixture into a small saucepan.
Heat the brine on the stove, stirring until the salt is completely dissolved.
Carefully pour the hot brine over the cucumbers in the jar, ensuring they are fully submerged.
Seal the jar tightly and let it cool to room temperature.
Refrigerate for at least a few days to allow the flavors to develop before serving.
Refrigerate in an airtight glass jar for up to 2 weeks; flavors improve after 24 hours.
Store in an airtight jar in the refrigerator for up to 2 weeks. The flavor deepens after 24 hours.
Yes, pickling cucumbers are ideal and will result in crunchier pickles. Adjust brine quantity as needed to cover.
Old Bay adds a warm, slightly spicy flavor with hints of celery and paprika that complements the vinegar and dill beautifully.
Yes, double all ingredients proportionally. Use additional jars and ensure the brine covers all vegetables.
It's optional but adds a subtle sweetness that balances the vinegar's acidity. Omit for a fully savory pickle.
