Ingredients
4 cups champagne vinegar
1 cup water
1/4 cup coriander seeds
2 tablespoons mustard seeds
2 pounds shrimp, shelled and devined
1 medium Bermuda onion, thinly sliced
2 medium lemons, sliced in rounds
1/4 cup drained capers
6 garlic cloves
6 bay leaves
1 cup olive oil
Directions
1. In a saucepan combine the vinegar, water, sugar, coriander and mustard seeds
2. Bring to a boil over moderately high heat and summer for 10 minutes. Let the mixture cool completely
3. Bring a pot of salted water to a boil and add the shrimp
4. Remove from the pot and let stand till they turn pink
5. In a glass jar pack the shrimp with the onions, lemons, capers, garlic and bay leaves
6. Whisk oil into packing mixture and pour into jar. Cover tightly and allow to pickle for 2-7 days
7. Serve chilled
Hilary's Table 