Low Country Pickled Shrimp
Combine vinegar, water, coriander, mustard, fennel, allspice, and ginger in non-reactive saucepan and set over medium heat; when marinade boils reduce heat and simmer 10 minutes; remove from heat, season, and cool. Stir in olive oil and reserve.
In 2 freshly sterilized canning jars, pack shrimp, onion, lemon, capers, garlic and bay leaves in alternating layers; divide red pepper and thyme between each jar, pour in marinade, and seal.
Place in refrigerator 24 hours; the next day invert and shake to distribute marinade equally; return to refrigerator and reserve.
This recipe was adapted from the Magnolia Grill, Durham, NC.
Prepared and served during Weaver Street Market's Fall Co-op Fair, Sat., Sept. 10, 2017 by Chef Glenn Lozuke.