Week 52: Pickled Shrimp

Final pickle of the year and I did something I’ve been putting off for a while. Go big or go home, #amIright? This being shrimp, I obviously didn’t want to take any chances here so I followed this recipe most closely, but was also intrigued by the use of olive oil in this one. I made things easy for myself and used trusty pre-cooked shrimp from Trader Joe’s but you can go hog wild and pickle with whatever shrimp situation most pleases you!

Full disclosure: I haven’t actually been home in the past week since I pickled these but my brother, who is house sitting and also serving as interim pickle taste tester, can be quoted as saying: “Same shrimp texture, less fishy than before and more spicy from what you put in the jar…pretty good, I’d eat the whole jar but I’ll save some for you.” Shrimply the best!


Pickled Shrimp Recipe

Makes 2 pints

Ingredients:

  • 1 cup water
  • 1/4 cup white wine vinegar
  • 1/4 cup lemon juice
  • 1/4 cup green Tabasco sauce (or other mild hot sauce)
  • 1 tsp sugar
  • 1 tbs kosher salt
  • 2 tsp mustard seeds (1 tsp per pint)
  • 2 tsp black or rainbow peppercorns (1 tsp per pint)
  • 4 garlic cloves (2 per pint)
  • 2 shallots (1 per pint)
  • 8 sprigs dill (4 per pint)
  • 2 celery stalks (1 per pint)
  • 1 lb shrimp, peeled and deveined

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Instructions:

  • Bring water, vinegar, lemon juice, Tabasco sauce, sugar and salt to a boil until sugar and salt are fully dissolved. Set aside to cool.

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  • Prep jars by adding 1 tsp each mustard seeds and peppercorns. Halve garlic cloves and add 1 clove to each pint jar. Slice shallots and add 1 to each jar. Lastly, add 2 sprigs dill to each jar.

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  • If using frozen shrimp, thaw. If using raw, cook according to designated instructions.

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  • Add celery stalks to jars and fill with shrimp.

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  • Add remaining garlic cloves and sprigs of dill on top.

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  • Fill jar with the brine and fully cover all of the ingredients.

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  • Once filled, cover with lids and give a shake to distribute mustard seeds and peppercorns.

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  • Recommended use: Refrigerate immediately (this is shellfish after all, no screwing around!) and serve cold. Looking forward to trying these on their own and in salads.

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One thought on “Week 52: Pickled Shrimp

  • December 30, 2016 at 5:04 pm
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    What a year! Can’t wait to try these- a pickled protein!

    Reply

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