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Fantastic! I made this as an appetizer and along with it, I served a simple Chinese cucumber salad. I made extra so I could have some the next day and it was even better. I am making this again. Thank you!
The recipe didn’t say anything about what happens to the 4 cups of cooking water so I discarded it. Probably the wrong thing to do, as most pickling recipes require water with vinegar.
Hi, Bill! Emma here, managing editor. The cooking water is discarded; the shrimp and veggies are pickled in a mix of vinegar and oil. Add extra oil to cover if needed. Enjoy!
Can I substitute anise for fennel? My store only had anise. :-(
Where/when do the red pepper flakes go in? In the cooking pot, or in the preserving jars? I simply omitted so I hope it still turns out good!
Update: I took them out of the fridge today and I’m sorry. What a congealed icky mess. The oil and vinegar separated and the oil all congealed. I’m going to let it sit out for a bit and see if it can be salvaged, but at this point, I think it’s all going down the drain. Any idea what I may have done wrong? Thanks.
THANKS for this!, i am excited to try it soon.
Can this recipe be water bath canned to preserve it for longer? Thank in advance
Can you keep these shrimp for an extended amount of time? In the fridge or on the shelf?
Thanks! I’m looking forward to trying this recipe.
In Step 3 where you are layering the ingredients in the jar, you include the fennel fronds but nowhere are the slices mentioned. Did you mean the inclusion to be the fennel slices? If not, where are they used in the recipe? Thanks!
Yes, this was a typo — fixed now. Thank you!