Pickled shrimp
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Ingredients
  • 7½ cups water
  • 2½ pounds unpeeled, fresh shrimp
  • 3 medium Vidalia onions*, sliced
  • 1 cup apple cider vinegar
  • 1 tablespoon fresh-squeezed lemon juice with no pulp
  • 4 bay leaves
  • 2 whole cloves of garlic, peeled
  • Whole peppercorns, to taste
  • Freshly ground pepper, to taste
Instructions
  1. Boil water, add shrimp and cook until just pink, 3 to 5 minutes.
  2. Drain and rinse with cold water to stop the shrimp from cooking further.
  3. Peel and devein the shrimp.
  4. In a large glass jar with an airtight lid (1½ to 2 quarts, depending on the size of the shrimp), you will make two layers of ingredients in this order: shrimp, onion slices, ground black pepper, whole peppercorns, 2 bay leaves, 1 garlic clove. The jar should be about ⅔ full when you've finished layering.
  5. Pour apple cider vinegar over the layers until the jar is almost full. Leave space at the top.
  6. Seal the jar tightly and refrigerate for at least a couple of days. Turn the jar upside down to remix every other day.
  7. Serve chilled as an appetizer or on a bed of lettuce as a salad.
Recipe by Easy Health Options® at https://easyhealthoptions.com/kitchen-kelley-pickled-shrimp/