Let me start by saying, every time we’ve made this recipe for a party, holiday gathering, or just for a group of friends they leave with the recipe in hand. I keep extra photocopies of it in a drawer because I know I will give it out by the end of the meal. It will take a little patience to not eat the shrimp right away, but waiting 24 hours for the shrimp to absorb these delicate flavors will be worth it!
- 2 lbs. cooked large shrimp
- 1-pint vinegar (white distilled or white wine vinegar)
- 1 cup of water
- 1 Tablespoon Salt
- 1 Tablespoon Sugar
- 3 Tablespoon pickling spices
- Rind of one lemon, julienned slices
- 1.5 teaspoon flaked dried red chilies
- 3 whole garlic cloves
- 2 bay leaves
- springs of fresh dill
Combine vinegar, water, salt sugar, and pickling spice into a large nonreactive (steel or enameled) saucepan. Cook at a low boil for ten minutes. Remove from heat and let cool. Strain to remove pickling spices.
In a crock or a large jar, layer the shrimp, lemon rind, chilies, garlic cloves, and bay leaves. Pour the marinade over the shrimp until covered. Cover with a tight-fitting lid and refrigerate for at least 24 hours before eating. (*The shrimp will keep for 2 weeks if pickled the same day as they are cooked.)