When I first moved to Baltimore in 2008, someone said to me, “If you’re in Bawlmer for more than 5 years, you will never leave”. I was very skeptical of the idea, and to be honest, I never thought it’d happen to me. After 5 and a half years of residing on the banks of the Chesapeake Bay, I have finally discovered my inner “Baytriotism”. The Chesapeake Bay is a wonder unlike any other. I’ve sailed, sampled, experienced, and taken in it’s beauty season by season. Don’t get me wrong, in regards to the ecology, pollution, and health of the Chesapeake Bay it is filthy. Personally, though I may be a bit biased (having studied harmful bacteria for the past 6yrs), I would never consume any fish or oysters out of the Bay.
Like many others, before moving to Maryland, I had never tasted crab let alone ever heard of Old Bay Seasoning. It didn’t take long as it’s pretty impossible to avoid the stuff… Old Bay popcorn, Old Bay rimmed bloody mary’s, Old Bay this… Old Bay Pickled Green Beans! The idea to add Old Bay to this pickle recipe actually came from a friend of mine here in Baltimore a few years back. The result: an absolutely amazing pickle. I’ve experimented with these pickles a few times now, and decided that because I’m feeling extra nostalgic I’d ramp up the spices for this batch. Depending on your preference you could easily omit the hot peppers and alter the Old Bay to satisfy your needs. Enjoy!
- 1/2 peck of green beans
- 5 garlic cloves (sliced)
- 5 dried hot chile peppers (optional)
- 40 whole black peppercorns
- 2-1/2 Tbsp mustard seed (black or yellow will work)
- 1-1/4 Tbsp whole caraway seed (optional)
- 1-1/4 Tbsp whole coriander seed (optional)
- 5 Tbsp Old Bay seasoning
- 5 dill sprigs (optional)
- 2 Tbsp sea/pickling salt
- 3 cups apple cider vinegar
- 3 cups water
- Wash and trim green beans.
- To each jar add 1/2 Tbsp mustard seed, 6 whole black peppercorns, 1/4 Tbsp caraway seed, 1/4 Tbsp coriander seed, 1 garlic clove, 1 dried hot pepper, 1 sprig of dill, and 1 Tbsp Old Bay.
- Pack prepared jars with beans.
- Combine water, cider vinegar, and salt in a medium-sized, non-reactive pot. Bring to a boil. Remove from heat. Pour over packed jars leaving 1/4" headspace.
- Wipe rims and apply lids. Process in a boiling water bath for 10 minutes (starting time after the pot has returned to a boil).
- Remove from heat, let jars sit in canner for an additional 3 minutes to prevent syphoning.
- Let cool on a folded towel on the counter for 12-24 hours or until sealed.
- Store in a cool dry place for at least 3 weeks before consuming. Shelf life is ~1 yr.