Pickled Shrimp in a Jar
photo by Peter J
- Ready In:
- 1hr 5mins
- Ingredients:
- 21
- Yields:
-
6 8-ounce jars
ingredients
-
Cooking Liquid
- 8 cups water
- 1 large stalk celery, coarsely chopped (2/3 cup)
- 1 large carrot, peeled and coarsely chopped (2/3 cup)
- 1 medium onion, chopped (1/2 cup)
- 3 fresh parsley sprigs
- 3 fresh thyme sprigs
- 2 garlic cloves
- 5 peppercorns
- 1 bay leaf
- 1 teaspoon salt
-
Shrimp
- 2 lbs uncooked medium shrimp, peeled and deveined
- 1⁄2 cup cider vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 teaspoon dill seed
- 1 large onion, thinly sliced
- 12 peppercorns
- 6 bay leaves
- 6 garlic cloves
- 6 whole cloves
directions
- For the cooking liquid, in a large pot combine all the cooking liquid ingredients; bring to a boil. Reduce the heat and simmer for 15 minutes. Strain, discarding the solids. Let the liquid cool in the pot.
- For the shrimp, add the shrimp to the cooled cooking liquid. Heat over medium-high heat for 8 minutes (it is OK if it does not come to a simmer or a boil). Turn off the heat, cover, and let the shrimp sit in the cooking liquid for 2 to 3 minutes more or until opaque. Drain, reserving the liquid.
- In a large bowl, whisk together the cider vinegar, lemon juice, sugar, salt, and dill seeds. Add the shrimp and let stand for 15 minutes.
- In each of six 8-ounce jars, layer the shrimp and onion slices; add 2 peppercorns, 1 bay leaf, 1 garlic clove, and 1 whole clove to each jar. Divide the vinegar mixture among the jars. Top off each jar with the reserved cooking liquid. Screw the lids on tightly and store in the refrigerator for up to 3 days. Discard bay leaves.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
Crafty Lady 13
Dalton, OH
<p>Update: I have changed my profile picture in honor of my dear best friend and loyal companion that I lost to cancer on 6/25/11. Maxx was the best dog that anyone could ever hope to have in their life. Until we meet again, sweet boy, you will be forever in my heart and memories. I currently live in the country with two dogs (a 12 pound poodle mix named Suki and a new member to the family, a 7-month old(?) 7.5 pound terrier mix named Angel ). I got Angel from the dog pound a week after I lost my beloved Maxx. Suki and I both needed a new companion to help us cope with our loss. Nothing will ever replace Maxx, but she has helped to uplift Suki's spirit. I am a secretary for a county school board. I love to cook, bake, crochet, paint, sew, read and anything to do with crafts. I was born in Tokyo,Japan. My father was in the Air Force and my moher was Japanese. I love to cook (and eat) a variety of foods from many different nations. I especially like trying out new recipes and experimenting with both old and new recipes. I also love participating in the great Zaar events like the tag games, recipe swaps, and Zaar World Tours. I recently participated in my first RSC contest. I have definitely had a lot of fun since joining Recipezaar. Update - September 20, 2007 I am proud to announce that I have just been blessed with my first grandchild. My son and daughter-in-law have given me a beautiful little granddaughter. [URL=http://s183.photobucket.com/albums/x147/Crafty_Lady_13/?action=view¤t=f6fd3ae3.pbw][IMG]http://s183.photobucket.com/albums/x147/Crafty_Lady_13/th_102_0365-1.jpg[/IMG][/URL] Make Reservation Online Create your own visitor map *************************************************** [Reply]</p>