Quick Pickled Shrimp and Pearl Onions

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PREP TIME

10 min

TOTAL TIME

15 min

Makes

3 cups

* PLUS chilling time
Quick Pickled Shrimp and Pearl Onions

(Photo: Erik Putz; Food styling by Lindsay Guscott; Prop styling by Catherine Doherty)


Ingredients

  • 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

Instructions

  1. 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.
  2. Add vinegar, water and sugar to same saucepan. Boil until sugar is dissolved, 1 to 2 min.
  3. 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.

Tip

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.

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