Pickled Shrimp

August 20, 2011 § Leave a comment

5 pounds shrimp
7 teaspoons salt
1 cup celery tops
½ cup pickling spice
4 cups sliced onions
4 bay leaves
2 ½ cups salad oil
1 ½ cups white vinegar
5 teaspoons celery seed
3 teaspoons salt
¼ cup capers (1 jar)

Drop shrimp into boiling water to which 7 teaspoons salt, celery tops and pickling spices have been added. Boil 8 minutes. Drain and cool. Peel shrimp (devein if desired). Using a large bowl, alternate shrimp with slices of onions and bay leaves. Mix salad oil, vinegar, celery seed, 3 teaspoons salt and capers. Pour over shrimp, cover and place in refrigerator for at least 3 days. One week is better. Turn once or twice a day. To serve, drain, reserving liquid in case you have some left over. Put in serving dish or container with onion slices, capers and garnish with lemon slices. Serves 20.

By: Mrs. Ann Middleton


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