Carolina Pickled Shrimp in a Jar

I've been having lots of fun playing around with canning jars of all shapes and sizes.  Pickled shrimp is one of my favorite appetizers and makes a beautiful presentation in a quart jar! This is a great tasting, light, and refreshing dish for a summer appetizer or to add atop a salad. 

½ Vidalia or other sweet onion, thinly sliced

1 lemon, thinly sliced

1 ½ pounds (41-50 count) medium shrimp, peeled & cooked

Marinade:

¾ cup apple cider vinegar

½ cup canola or safflower oil

¼ cup capers with juices

¾ teaspoon celery seeds

½ teaspoon sugar

½ teaspoon salt

1 Tablespoon whole pepper corns

1 teaspoon Old Bay seasoning

Whisk the marinade ingredients together in a large bowl.  In a 1 quart wide-mouth jar, place a layer of shrimp, then onion and lemon and repeat layers until the jar is almost full.  Pour the marinade over the shrimp and fill to cover the ingredients.  Seal the jar tightly.  (you can tilt the jar a couple of times to make sure all ingredients are covered with the marinade.) Refrigerate at least 8 hours or overnight.  Serve with crackers or toasted baguette as an appetizer or atop lettuces with tomato wedges as a salad.