Description
A delicious shrimp and onion pickle that’s perfect for serving as an appetizer or snack.
Ingredients
Scale
- 2 pounds shrimp (cooked and peeled)
- 1 cup red onion (thin sliced)
- 1 lemon (sliced thin)
- 1 1/4 cup apple cider vinegar
- 1/2 cup oil (olive oil, avocado oil or vegetable oil)
- 3 oz capers (with brine)
- 3/4 teaspoon celery seed
- 1 tablespoon brown sugar
- 1/2 teaspoon kosher salt
- 1 tablespoon minced garlic
- 1 tablespoon fresh thyme (parsley or oregano)
Instructions
- In a bowl whisk apple cider vinegar, oil, caper brine, celery seeds, brown sugar, salt, garlic, thyme and a few shakes of hot sauce.
- Add shrimp, onions, lemon slices and capers into the bowl and mix well.
- Spoon into jars, making sure brine covers the shrimp, or place into an airtight container.
- Refrigerate for 24 hours or up to a week.
- To serve, remove shrimp from the brine and serve on a platter. Garnish with a few of the onions, lemon slices and capers.
Notes
- This pickle can be kept in the refrigerator for up to a week.
- Adjust the heat by adding more or less hot sauce as per your taste.
- Prep Time: 15 minutes
- Category: Appetizer
- Method: Refrigerate
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 120mg