Pickled Shrimp and Cucumber Spears
Ingredients
- 5 cups water
- 12 large garlic cloves, thinly sliced
- 8 bay leaves
- Eight 3-inch-long strips of lemon zest
- 6 to 8 small dried red chiles
- 3 tablespoons kosher salt
- 1/2 cup fresh lemon juice
- 1/4 cup sugar
- 3 pounds medium shrimp, shelled and deveined
- 1 1/2 pounds unwaxed kirby or Japanese cucumbers, cut into 3/4-inch-wide spears
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