Old Bay Green Beans- Putting Up with ErinOld Bay Green Beans- Putting Up with Erin

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!

Old Bay Green Beans- Putting Up with ErinOld Bay Green Beans- Putting Up with Erin

Old Bay Green Beans

Yield: 5 pints

Ingredients

  • 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

Instructions

  1. Wash and trim green beans.
  2. 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.
  3. Pack prepared jars with beans.
  4. 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.
  5. Wipe rims and apply lids. Process in a boiling water bath for 10 minutes (starting time after the pot has returned to a boil).
  6. Remove from heat, let jars sit in canner for an additional 3 minutes to prevent syphoning.
  7. Let cool on a folded towel on the counter for 12-24 hours or until sealed.
  8. Store in a cool dry place for at least 3 weeks before consuming. Shelf life is ~1 yr.

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8 responses to Old Bay Green Beans

  1. Even though I have no connections to Maryland, I have a bit of an obsession with Old Bay. The suggestion of using it in pickled green beans (one of my favorite things is can) is genius. Thank you so much for sharing, I’ll definitely be making these this summer.

  2. Having lived in Baltimore for two years, I totally agree that you can’t escape Old Bay. I was familiar with it before but now need to have it as an option on popcorn. Adding it to pickles sounds lovely for a bloody maria !

    • Right? I see you made some nutritional yeast and jalapeño popcorn.. I recommend old bay or braggs liquid amino popcorn! Thanks for stopping by the blog :)

  3. Hi Erin,

    I was wondering why you use cider vinegar instead of white vinegar? I have made pickles before using the white vinegar but I have not tried to make green beans yet. So I was just curious if the vinegar has a different effect on the green beans :)

    Thank you
    Heather

  4. Erin,

    This recipe is amazing! Thank you for being you and doing what you did and having this done and then me doing what I did…and…er—THEY WERE SO GOOD I CAN’T THINK COHERENTLY! AGH!

    But seriously, Erin. I’ll stop being goofy. Thank you. My girlfriend sent me the link to this recipe and I’ve since used a few of your pickle experiments. This is one is just my favorite. Its also my family’s favorite. I’ve been living in the kitchen a lot (well, actually I’ve been on the grill mostly) and your blogs have been a sort of muse. I’ll peruse your posts and more often than not they will spark my creative culinary imagination. There is a local herb shop not far from my house (Smiley Herb Shop) and your blog has inspired me to start an herb garden. One of my neighbors will sometimes stop by and drop off some fresh cuts from her garden which got me excited and I gave her the link to your page.

    I’ve made a list of some recipes I want to try and most of them are from you. The next three I’m planning to make is the “Ow Ow Pepper Relish” (although my mother may be upset that I’m going to be a contender against her as she has always made her own relish and horseradish); the “Crockpot Salted Caramel Pear Butter” (which I wanted to ask you about,—I was wondering if I can substitute the pears for apples or cherries and make Apple or Cherry butter with the same ingredients); and finally: I am psyched to make the Imperial IPA Mustard.

    My girlfriend got me into spending more time in the kitchen rather than sitting in line at a drive-thru. I just can’t bake like her. The only thing I can bake is beer bread with a recipe she gave me. I learned the hard way the importance of sifting flour; the more you sift, the lighter the bread. My first loaf was…er, not good. I made it so much my mother hid my bread pans.

    I’m done rambling.

    Keep it up, Erin!

    -Rex

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