Pickled shrimp may not sound appetizing, but only if you haven't tried them.
It seems we have gotten away from pickling as method of preserving food.
In times past mangos, chow-chow, onions, string beans, watermelon rind and a variety of fruits were commonly pickled.
It is a relatively easy process and serves to keep foods over long periods of time and besides can be delicious.
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Try these pickled shrimp with a slice of radish and a bit of homemade mayonnaise on dark bread.
1 pound peeled and deveined shrimp
1 1/2 cups apple cider vinegar
1/2 cup lemon juice
1/4 cup lime juice
1/2 cup orange juice
1/4 extra virgin olive oil
1 garlic clove, smashed
2 tsp mustard seeds
2 tsp coriander seeds
1 tsp chili flake
3 juniper berries
2 bay leaves
1 tbsp kosher salt
Combine the ingredients and bring to a simmer for 30 minutes. Place shrimp in a nonreactive pan, pour the hot pickle brine over to cover and let sit for 1 hour. Keep refrigerated if you do not use them right away.