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Pickled Oysters

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  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 4 ingredients

  1. Salt
  2. Mace
  3. Black pepper
  4. ½ pint of vinegar
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

  1. Contributed by Mrs.
  2. George W.
  3. Anderson, Savannah, Ga.
  4. Take the oysters out of their liquor and wash them.
  5. Pour it on again after straining.
  6. Boil until the gills shrivel and adding 2 spoonsful of salt.
  7. Take them out and add to the liquor a little mace and whole black pepper, and boil until the scum ceases to rise, skimming it all the time.
  8. When the oysters and liquor are cold, add ½ pint of vinegar and pour the liquor on the oysters.
  9. The above is for 2 qts.
  10. of oysters.

Plating

Cookware for this recipe

  • Saucepan
  • Sieve