Pickled Shrimp

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Preparation info

  • Makes

    1 quart

    • Difficulty

      Easy

Appears in

Hoppin' John's Charleston, Beaufort & Savannah: Dining at Home in the Lowcountry

Hoppin' John's Charleston, Beaufort & Savannah

By John Martin Taylor

Published 1997

  • About

These aren’t really condiments, but they are “put up” more often than the old traditional relishes and chutneys. If you put pickled shrimp out at a party, they’ll disappear before you know it. Many lowcountry gardens are filled with old Roman laurels — bay trees—brought back from the ever-traveling planter-merchant elite, many of them avid gardeners. Don’t scrimp on the quantity of bay leaves or the quality of olive oil: they’re each essential for flavor. Make these at least twenty-four hou