Pickled Oysters

Ingredients

• Two gallons of large oysters
• put one pint of the oyster juice
• and one quart of vinegar
• one tablespoonful of whole pepper
• one tablespoonful of cloves
• one teaspoonful of mace
• one even tablespoonful of salt

Method

1. 1

   Scald and skim until clear; add the oysters, and let them just come to a boil.

2. 2

   The oysters should be pickled the day before they are wanted, as they grow tough after standing a few days in the vinegar.

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 3. The excerpt below is the record exactly as published.

PICKLED OYSTERS. One quart oysters, drain off the liquid ; add one cup of vinegar, one cup of water ; let it boil, and skim off the top while boiling. One teaspoon of white pepper, one-half tea- spoon of allspice, one teaspoon of salt, little stick cinnamon. Let the spices boil with the liquid ; when cool' pour this over the oysters. Mrs. C. F. Paine. PICKLED OYSTERS. Two gallons of large oysters, drain and rinse them ; put one pint of the oyster juice and one quart of vinegar over the fire, scald and skim until clear; add one tablespoonful of whole pepper, one tablespoonful of cloves, one teaspoonful of mace and one even tablespoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.