14 oz. sweet onion, peeled and thinly sliced
1 lemon, rind on, thinly sliced
1 cup apple cider vinegar
3/4 cup light olive oil
2 Tbs. pickling spice
1/4 cup sugar
1 Tbs. kosher salt
Splash of Tabasco
8 sprigs fresh dill
1½ lbs. jumbo shrimp (21-25 count), cooked, peeled, and deveined
Combine the onions, lemon, vinegar, olive oil, pickling spice, sugar, salt, Tabasco, and dill in a large bowl and mix well. Add the shrimp and toss to combine. Cover and refrigerate for at least 24 hours. Tightly covered, the pickled shrimp will keep for up to a week in the refrigerator.
Swig & Swine’s Anthony DiBernardo shares some favorites and how his restaurant is faring through the pandemic
