Shrimp preparation - Bring the water to a rolling boil in a large pot. Place the shrimp in the water and cook for 3-4 minutes, until the shrimp is pink on the outside. Remove the shrimp from the water and place in a 32 oz mason jar.
Brine preparation - Add distilled vinegar, water, onion, dill, white sugar, black peppercorn, salt, red pepper flakes, and bay leaves if using to the mason jar. Cover and shake it up.
Place in the refrigerator and refrigerate overnight. When ready to serve, remove shrimp from brine and enjoy.
Notes
You can use pre-cooked shrimp in place of boiling the shrimp. However, it’s best to cook the shrimp yourself as pre-cooked shrimp can be a little tougher.
Store the shrimp in your refrigerator. It can keep for up to several days if the shrimp sits in the vinegar brine. I prefer to eat them within 4 days.
You can add your non-edible ingredients (like black peppercorns and bay leaves) to the mixture by creating a bouquet garni and adding them to the mason jar. This will allow your brine to be seasoned without these getting in the way.