Today I'll show you how to make Pickled Shrimp and Onions. This recipe couldn't be easier and it is an incredible snack or appetizer on game day. You can also make this in advance of your party which means one less thing to do that day.
Pickled shrimp is a southern coastal tradition, particularly in Charleston, South Carolina. It’s a simple and quick way to use excess shrimp. Living in Florida, I have easy access to fresh Mayport shrimp and I like to make a batch, then put in the refrigerator and snack on one every time I open the refrigerator door!
1 lb shrimp, peeled and deveined
3 cups water
6 tbsp apple cider vinegar
1 large onion, sliced 1/4" and halved
1 tsp minced garlic
1 tbsp lemon juice
1 tbsp celery salt
2 tbsp peppercorns
1.5 Old Bay seasoning
6-9 bay leaves
1 fresh sprig dill
Add water, apple cider vinegar, Old Bay, celery salt and minced garlic to a pot over high heat and bring to a boil.
After the water boils, reduce to a simmer and add the shrimp.
Cook for approximately 2 minutes until they turn pink. Do not overcook.
Remove the shrimp from the heat (reserve the liquid in the pot) and place in a bowl of ice water to stop the shrimp from cooking.
Let the reserved liquid in the pot cool (about 45 minutes).
Add the lemon juice and peppercorns to the reserved liquid.
In a Mason jar, add shrimp and onion slices alternating. About mid way up add a piece of dill. Continue adding the shrimp and onion until almost full.
Add 2-3 bay leaves in each jar.
After the jars are full, pour the cool liquid (used to boil the shrimp) in each jar. Add lids and place in the refrigerator.
Leave in the refrigerator for at least 2 days and up to 1 week. Enjoy!