Pickled Shrimp

Serves

Six people (as a starter).

Hardware

Ingredients

750 ml   cider vinegar
1 ½ tsp   allspice berries (whole)
1 ½ tsp   dill seeds (whole)
1 ½ tsp   yellow mustard seeds (whole)
1 ½ tsp   black peppercorns (whole)
1 ½ tsp   cloves (whole)
6 cloves   garlic, minced
1 tsp   sugar
1 ½ tsp   Kosher salt
12 oz   16/20 shrimp, peeled
1 med   onion
1   lemon
3   bay leaves

Procedure

  1. In a small sauce pan, bring the vinegar, allspice berries, dill seeds, mustard seeds, peppercorns, cloves, garlic, sugar, and salt to a boil; reduce the heat and simmer for 10 minutes.

  2. Add the shrimp, increase the heat, and cook until the shrimp are just done; remove the shrimp with a slotted spoon and set aside to cool.

  3. Strain the liquid and reserve.

  4. Cut the onion in half, then into very thin slices; do the same for the lemon.

  5. Layer the shrimp, lemons, and onions in the jar; slide the bay leaves down along the inside walls of the jar.

  6. Fill the jar with the liquid so it completely covers the shrimp; cover tightly and let marinate overnight.

Notes

These are not “pickles” in the sense that nothing is being preserved. The original recipes says these will keep, refrigerated, for up to 36 hours, but personally I wouldn’t keep them for even 24 hours. Let them marinate overnight and then eat them the next day.

You could also use 26/30 shrimp, but if you do you might need a second jar; if so you’ll also need more marinade, onion, lemons, and bay leaves.

You probably won’t need all of the liquid, but if you don’t have enough it’s awkward to have to make more. The ingredients are cheap, so I don’t worry about wasting them.

When serving, don’t discard the onions or the lemons; they too can be eaten. You can also add some very thinly sliced garlic (before the liquid is poured into the jar); it too can be eaten.

Rating

Difficulty: Very easy.

Time: About 1 hour prep time, plus 4 to 12 hours to marinate.

Precision: 2.

Source

Adapted from http://www.picklenet.com/.


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