Pickled Shrimp, adapted from Texas Eats by Robb Walsh
2 and 1/2 pounds shrimp, cleaned and devined
1 tablespoon Old Bay seasoning
2 sweet onions, sliced
3 cloves of garlic, minced
1 tablepsoon black peppercorns
1 teaspoon dill seeds (I used dry dill weed since I could not find the seeds)
1 teaspoon celery seed
1 teaspoon mustard seed
1/2 teaspoon powdered ginger
1 teaspoon sugar
1 teaspoon salt
2 bay leaves
1 cup cider vinegar
1 cup white vinegar, more if necessary
3 tablespoons fresh lime juice
- To cook shrimp, bring about quart and a half of water to boil in a stock pot.
- Add the old bay and then the shrimp.
- Boil until the shrimp are pink and just cooked through - about 3 minutes.
- Drain the shrimp and cool - peal the shrimp.
- In a small bowl, mix together the seeds, garlic, powdered ginger, sugar and salt.
- In a very large jar or a few smaller ones, layer your ingredients as follows: shrimp, onion slices,spice mix, bay leaves, shrimp, onion slices, spice mix etc... (if you use more than 2 jars, break up the bay leaves and put one piece in each jar)
- Fill the jars only 2/3 full - try to make three layers of shrimp and onions.
- Combine the vinegars and lime juice and pour into the jar or jars. If the liquid does not cover the shrimp, top off with white vinegar. Leave some head space so you can shake up the jars.
- Cover the jars tightly, shake up and refrigerate.
- Refrigerate for at least 48 hours, shaking once a day.
- These last two weeks in the fridge but I would eat them in a week. Serve chilled.