Feast Your Eyes: Spicy southern pickles from Ocean Market

Mmmm, spicy pickles! I’m basically obsessed with any and all pickled veggies, so when someone offers to share their recipe for the best spicy southern pickles ever, you know I’m in!

ChefShane McIntosh of Ocean Market and Ocean Catering Company has done just that, and since today is National Pickle Appreciation Day (yes, that exists), I’m sharing his recipe with you.

By the way, you can also buy these tasty beauties at Ocean Market, which is located downtown and also has delicious lunch offerings – think paninis, giant salads and savory and sweet crepes.

The perfect pickle recipe: Chef Shane’s spicy southern pickles

Fills up 12 1-quart mason jars

Ingredients:

• About 40 pickling cucumbers, cut in spears and soaked in water over night

• 1 gal water

• 6 cups cider vinegar

• 6 cups white vinegar

• 1 cup pickling salt

• 1/2 cup sugar

• 3 yellow onions, chunked

• 36 cloves fresh garlic

• 12 bay leaves

• 1/4 cup mustard seed

• 1/2 cup black peppercorns

• 24 south Indian round chili

• 1 bunch dill

Directions:

• Bring water, vinegars, salt and sugar to a boil to dissolve; let cool

• Wash mason jars in dish washer (or by hand) and let dry

• Layer spices and garnish in mason jars

• Strain water from cucumbers and place in bucket

• Pour hot liquid over cucumbers, leaving 1/4 inch of space at top of jar

• Cover with lid and tighten band

• Line large stock pot with mason jars. Fill with water until over the top of jars and bring to a boil. Let boil for 8-10 minutes and turn off heat. The jars should come down to room temperature naturally.

• Remove jars from water and let cool

• Wait for 2-3 weeks and enjoy. Pickles can be stored unrefrigerated on pantry shelf until opened.