Snack
Old Bay Refrigerator Pickles
30 minServes 12Nutri-Score C€
C
30 min
30 minOld Bay Refrigerator Pickles
what you need
Ingredients
mini cucumbers (sliced into thick crinkle-cut rounds)Produce900 g
red onion (thinly sliced)Produce40 g- fresh dill (lightly crushed)Produce15 g
- green onions (roughly chopped)Produce2 pieces
garlic (large cloves, minced)Produce4 pieces
black peppercorns (whole)Spices5 ml
saltSpices15 ml- mustard seedsSpices5 ml
- celery seedsSpices5 ml
- Old Bay seasoningSpices45 ml
brown sugarPantry5 g- distilled white vinegarPantry240 ml
waterOther240 ml- bay leaf (broken in half)Spices1 piece
per serving
Nutrition
20kcal
- Carbs
- 4 g
- Proteins
- 1 g
- Fat
- 0 g
what you’ll use
Tools
mason jar ×2
Saucepan
Garlic press- Stovetop
step by step
Method
- Step 1
Cut the cucumbers
- Slice the mini cucumbers into thick rounds, about 1 cm thick, using a crinkle cutter if you have one.
- Set aside.
- Step 2
Layer the jar
- Crush the dill and place some at the bottom of the jar.
- Add a layer of cucumber slices, then some red onion and green onion.
- Repeat with more cucumbers and more dill until the jar is full.
- Step 3
Make the brine
- In a saucepan, combine the vinegar, water, salt, Old Bay, mustard seeds, celery seeds, brown sugar, broken bay leaf and peppercorns.
- Mince the garlic and add it to the pan.
- Heat over medium until it just starts to boil, then turn off the heat.
- Step 4
Pour and chill
- Let the brine cool completely.
- Pour the cooled brine over the pickles in the jar and close tightly.
- Refrigerate; they are ready to taste the next day.