Southern-Style Pickled Shrimp (24 hours)

By stancec44

Ingredients

• 1 Vidalia or sweet onion, thinly sliced
• 1 lemon, thinly sliced
• 3/4 cup cider vinegar
• 1/2 cup canola oil
• 1/4 cup capers with their juices
• 3/4 teaspoon celery seeds
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• Splash of Tabasco sauce, to taste
• 1 1/2 pounds (41/50 count) peeled and cooked shrimp

Details

Servings 6
Adapted from thekitchn.com

Preparation

Step 1

In a large bowl, combine the onions, lemon, cider vinegar, canola oil, capers, celery seeds, sugar, salt, and Tabasco. Add the shrimp and toss to combine. Cover and refrigerate for a minimum of 24 hours, stirring occasionally. Serve chilled. Keeps for at least a week.