2 lbs. large uncooked peeled shrimp
1 Tbsp. pickling spice
1 cup olive or canola oil
1 bottle capers in juice
2 tsp. celery seed
4 tsp. salt
3/4 cup white vinegar
1/2 white onion sliced
3-4 whole bay leaves
Bring to boil:
8 cups water, 2 tsp. salt, and 2 Tbsp. pickling spice. Simmer 5 minutes, add shrimp, cook until shrimp are done, drain, but do not rinse, saving as much pickling spice as possible, set aside.
In 2-quart pan add: 1 cup oil
2 tsp. capers
1/2 bottle caper juice
2 tsp. celery seed
2 tsp. salt
3/4 cup vinegar
Bring to boil, simmer 10 minutes. Combine shrimp and oil/vinegar mixture in 9x13 cake pan or similar plastic container with lid. Layer in onion slices and bay leaves, cover. Let pickle in refrigerator about 12 hours, stirring occasionally.
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