Pickled Shrimp

Pickled Pink

As you may have guessed, I am pretty much obsessed with canning this week, as in preserving foodstuff.

On Monday, I featured my sister’s Pickled Okra that brings a taste of Texas to your palate. Yesterday’s recipe is maybe a little special and one of my favorites, Pickled Green Beans and one I like way too much. Today I give our weekly feature – Shrimp.

The art of canning comes in handy these days, especially with this recipe. I mean, now that everyone is stocking up on shrimp along the Gulf Coast. Let’s face it. The freezer can only hold so much. And I know when hurricane season comes around, and it will, these babies will be pretty darn tasty with a box of saltines. Furthermore, when Christmas comes around, these and a lovely chutney cheese on toast will be the hit of every cocktail party on our block. I cannot wait to try these out and I hope you will too. Enjoy!

Pickled Shrimp

for the boiling brine:
1/2 cup chopped celery
1/4 cup pickling salt
1/4 cup crab & shrimp boil seasoning
2 gallons water
2 cups white vinegar
2 1/2 pounds small shrimp (51/60 count), deheaded

for each pint jar:
1/4 cup sliced white onion
2 small bay leaves
2 tablespoons white vinegar
1 teaspoon capers with juice
1/2 teaspoon celery seed
1 teaspoon pickling spices
1/4 teaspoon black pepper
1/4 teaspoon sugar
Louisiana hot sauce to taste

Place the boiling brine ingredients except for the shrimp in a stockpot and bring to a rolling boil. Add shrimp, return to boil and simmer for 5 minutes. Remove shrimp into a strainer, peel and devein. If using medium shrimp, cut into bite size pieces. Rinse under running water. Let drain.
Alternate shrimp, onions and bay leaves in pint size jars leaving 1-inch head space. Add the vinegar, capers, celery seed, spices, black pepper, sugar and hot sauce as desired. In a separate large pot, bring about 1 gallon of water to a boil. Add about 2 tablespoons pickling salt and stir to dissolve. Cover shrimp with the salt water leaving about 1/2 inch of space at the top. Adjust the lids on the jars and process for 45 minutes at 10 pounds of pressure on the dial gauge at sea level.

Note:s A slice of lemon is sometimes added to each jar.
  This recipe uses the pressure cooker for canning, unlike the water bath method discussed yesterday. Refer to your owner's manual for complete directions.

See also my recipe for 24 hr Pickled Shrimp