Pickled Oysters
Serves 6 · 2 of 6 items checked · 4 aisles
Produce
- Checked by You
Meat & Poultry
Oils & Vinegars
- Checked by You
Archive recipe
Oysters simmered in their liquor and covered with spiced vinegar to keep.
Pickling was a way to keep oysters without ice, and the spiced vinegar gave them a sharp flavor. They were served as a relish or first course and kept in a cool cellar for days.
The dish
2 of 6 items checked
Serves 6 · 2 of 6 items checked · 4 aisles
Open the oysters and strain the liquor into a pan.
Add the vinegar, mace, peppercorns, and a little salt to the liquor and bring it to a boil.
Slip in the oysters and cook just until their edges curl.
Lift the oysters into a clean jar and pour the hot vinegar over them.
Cool, cover, and keep in a cool place for at least a day before serving.
A dinner at Monticello · Monticello, Virginia