Pickled Oysters Recipe
Summary
MethodCooled
Ingredients
| 1/2 gal. raw oysters | ||
| Vinegar | 1 Cup (16 tbs) | |
| Pinch allspice | ||
| Pinch powdered cloves | ||
| Pinch stick mace, yellow | ||
| Red pepper, salt | ||
Directions
Remove oysters from own liquor; wash oysters and put back on stove in liquor.
Add vinegar, spices, etc.; let simmer until the gills just turn (curl).
Take out oysters and let liquid come to a scald and pour over the oysters and set to cool.
Cover them up to keep them in strength. (They may be placed in covered jar and refrigerated.)
Add vinegar, spices, etc.; let simmer until the gills just turn (curl).
Take out oysters and let liquid come to a scald and pour over the oysters and set to cool.
Cover them up to keep them in strength. (They may be placed in covered jar and refrigerated.)
Chef
