Pickled Oysters

Pickled Oysters
 
Popular in Chicago saloons around the turn-of-the-century, these
shucked delicacies were easy to prepare and store. Their
tanginess
cetainly guaranteed a thirsty customer who wouldn't stop at just
one beer.
 
24 shucked oysters, liquor reserved
3 whole cloves
12 whole black peppercorns
5 whole coriander seeds
1 tablespoon of mace
2 bay leaves
2 whole small hot red peppers (chopping them up will add
spiceness)
2 cups white vinegar
Salt to taste
 
Quickly, but carefully, heat oysters and liquor in a
non-aluminum pan. Just before they reach a boil, remove with a
slotted spoon and plunge into a bowl of ice cubes and cold
water. Put chilled oysters into a quart Mason jar. Add the
spices and vinegar to the remaining heated liquor. Boil the
liquor/spice/vinegar mixture and pour onto oysters in the jar.
Cover and cool in an ice box, or for those of you with more
modern appliances, in a refrigerator. Eat and enjoy the
following day. Will keep up to five days, but why let them
16:12, 24 May 2007 (MST)16:12, 24 May 2007 (MST)16:12, 24 May 2007 (MST)16:12, 24 May 2007 (MST)16:12, 24 May 2007 (MST)16:12, 24 May 2007 (MST)16:12, 24 May 2007 (MST)16:12, 24 May 2007 (MST)16:12, 24 May 2007 (MST)16:12, 24 May 2007 (MST)16:12, 24 May 2007 (MST)16:12, 24 May 2007 (MST)World Recipes
1 Cross
 + 3 Nails
 = 4Given
~Sylvia
== Contributed by: ==
* World Recipes Y-Group
Category:World Recipes