Pickled Oysters
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- oysters
- water
- salt
- mace
- black pepper
- pale vinegar
Instructions
- Select the largest oysters, drain off their liquor, and wash them in clean water; pick out the pieces of shells that may be left.
- Put them in a stew pan with water proportioned to the number of oysters, some salt, blades of mace, and whole black pepper.
- Stew them a few minutes, then put them in a pot.
- When cold, add as much pale vinegar as will give the liquor an agreeable acid.