8
(Photo: Erik Putz; Food styling by Lindsay Guscott; Prop styling by Catherine Doherty)
8 small pearl onions
1/2 cup white wine vinegar
1/2 cup water
3 tbsp granulated sugar
227 g peeled cooked large shrimp
1 1/2 tbsp pickling spice
1/2 lemon, thinly sliced
Combine onions with enough water to cover in a small saucepan and set over medium-high. Boil until onions are just tender, about 5 min. Drain.
Add vinegar, water and sugar to same saucepan. Boil until sugar is dissolved, 1 to 2 min.
Combine shrimp, onions, pickling spice and lemon in a glass bowl or jar. Pour vinegar mixture overtop. Let cool slightly. Cover and refrigerate overnight before serving. Pickles will keep well in the refrigerator for 3 days.
For best results, use glass (or ceramic) bowls or jars when making quick pickles. Avoid using metal bowls, as vinegar may react with metal, giving your pickles an off flavour.