Pickled Shrimp (Paula Deen)

Ingredients

• 7 1/2 cups water
• 2 1/2 lbs unpeeled fresh shrimp
• 3 medium onions, sliced
• fresh ground pepper
• whole peppercorn
• 4 bay leaves
• 2 whole garlic cloves, peeled
• 1 cup cider vinegar
• 1 tablespoon lemon juice

Directions

1. 1

   Bring the water to a boil in a large saucepan.

2. 2

   Add the shrimp and cook until just pink, no more than 3 to 5 minutes.

3. 3

   Drain well and rinse in cold water to prevent further cooking.

4. 4

   Peel and devein shrimp, leaving tails on.

5. 5

   In a large glass airtight jar (about 1 1/2 quarts) layer shrimp and onions and top each layer with ground black pepper, peppercorns, bay leaf and clove of garlic.

6. 6

   Keep layering until jar is about 2/3 full.

7. 7

   Pour vinegar and lemon juice over layers until jar is almost full.

8. 8

   Leave space at the top so you can gently shake jar to remixs ingredients.

9. 9

   Seal jar tightly and chill for a few days up to 2 weeks.

10. 10

    Turn jar upside down to remix every other day or so.

11. 11

    Serve chilled as an appetizer.