Pickled Oysters
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- oysters
- water
- salt
- mace
- black pepper
- pale vinegar
Instructions
- Select the largest oysters and drain off their liquor. Wash them in clean water and pick out any pieces of shell that may be left. Put the oysters in a stew pan with water proportioned to their number, salt, blades of mace, and whole black pepper. Stew them a few minutes. Transfer them to a pot and let cool. When cold, add pale vinegar in an amount sufficient to give the liquor an agreeable acid taste.