Pickled Shriimp

2¾ cups water
1½ cups white vinegar
1 cup apple cider vinegar
1 large yellow onion, thinly sliced
1 garlic clove, peeled
2 jalapeños, sliced crosswise into ½-inch rings
8 baby carrots, each sliced into quarters crosswise
2 lemons, sliced into thin rings
1¾ cups granulated sugar
1 tablespoon celery seeds
½ teaspoon yellow mustard seeds
1½ tablespoons kosher salt
1 pound 16-20 count peeled and veined shrimp

DIRECTIONS

1. Fill a large bowl with ice and water and set aside. In a large pot, combine the water, white vinegar, apple cider vinegar, onion, garlic, jalapeños, carrots, lemons, sugar, celery seeds, mustard seeds and salt. Bring to a boil, and then pour three-quarters of the brine into a large bowl and set into the ice water bath to cool. Once thoroughly cooled, refrigerate.

2. Place the shrimp in a large bowl and pour the remaining hot brine over the shrimp. Set aside until the shrimp start to turn pink, about 30 seconds. Strain the shrimp (discard the brine) and add the shrimp to the bowl of the chilled brine. Cover with plastic wrap and refrigerate overnight.

3. Drain the shrimp and vegetables and serve them in small bowls or mason jars.