Makes 5 servings
- 1 cup cider vinegar
- 1 cup water
- juice of ½ a lemon
- 2 cloves garlic, finely chopped
- 1 Tablespoon salt
- 1 Tablespoon sugar
- 1 Tablespoon red pepper flakes
- 1 Tablespoon black peppercorns
- 1 bay leaf
- ½ teaspoon yellow mustard seeds
- ½ teaspoon coriander seeds
- 1 lb raw shrimp, peeled, deveined, tails removed, size 26-30 to the lb
- ½ a medium onion, sliced thinly and halved
Special equipment
- quart canning jar
Method
- In a 2 quart pot, bring vinegar, water, and lemon juice to a boil. Reduce to a simmer and add all the spice, and cook for 5 minutes. Add the shrimp, and cook until they've turned pink, and remove from the heat. Do not overcook; they'll cook some more as the brine cools. After about 10 minutes, stir in the onion slices and pour into the canning jar. Refrigerate at least 24 hours before consuming. It'll keep for a few days, but the jar will empty quickly. Careful, the shrimp get hotter the longer they sit.
Notes
- The brine is remarkably similar to our mustard eggs, though the recipe is South Carolinian in origin.
