In a medium saucepan over medium-high heat, combine the vinegar, pickling spice, sugar, garlic, and salt. Bring to boil. Add the shrimp and onion and immediately reduce the heat to simmer. Cook until the shrimp are just opaque, about 3 min.
Pour the hot mixture into the large clean canning jar. Let cool uncovered. Place the lid on the jar and close tightly. Refrigerate for at least 24 hours before serving.
Originally Submitted
4/17/2012
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