Pickled Oysters
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- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 7 ingredients
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- Take for fifty large oysters half a pint of vinegar, six blades of mace, twelve black pepper-corns, and twelve whole cloves.
- Heat the oysters with the liquor, but not to boil;
- take out the oysters, and then put the vinegar and spices into the liquor, boil it, and when the oysters are nearly cold, pour on the mixture scalding hot.
- Next day cork the oysters tight in glass jars, and keep them in a dark and cool place.
- Vinegar is sometimes made of sulphuric or pyroligneous acid, and this destroys the pickles.
- Use cider or wine vinegar.
Plating
Cookware for this recipe
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Saucepan