Pickled Oysters

Popular in Chicago saloons around the turn-of-the-century, these

shucked delicacies were easy to prepare and store. Their


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


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

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