Pickled Shrimp and Vegetables

Pickled Shrimp and Vegetables
Photo by www.epicurious.com

Ingredients

  • 1 cup chopped fresh flat-leaf parsley
  • 1 jumbo sweet onion such as Vidalia (1 lb), halved lengthwise and thinly sliced crosswise
  • 3 large celery ribs, sliced diagonally (¼ inch thick)
  • 1 large fennel bulb (sometimes labeled "anise"; 1 lb), stalks discarded
  • 2 large Turkish bay leaves or 1 California
  • 3 large garlic cloves, minced
  • 2 tablespoons fennel seeds
  • + 7 more ingredients
    • 4 tablespoons pickling spices (from a 2 ½-oz jar)
    • 4 tablespoons kosher salt
    • ½ teaspoon dried hot red-pepper flakes
    • 3 tablespoons sugar
    • ¼ cup olive oil
    • 2 cups white-wine vinegar
    • 3 to 4 large lemons

1. Make marinade: Finely grate 3 tablespoons lemon zest using small holes of a box grater, then squeeze 3/4 cup juice from lemons. Transfer zest and juice to a large bowl and add vinegar, oil, sugar, red-pepper flakes, 2 tablespoons kosher salt, 2 tablespoons pickling spices, 1 tablespoon fennel...

View full recipe at SpringPad

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