New England Pickled Oysters

For eating right out of the jar, or to use in your favourite shellfish recipes. From the New England section of the United States Regional Cookbook, Chicago Culinary Arts Institute, 1947.



1 quart oysters

1 quart oyster liquor (juice of the oyster)

1 1/4 teaspoons salt

1/2 teaspoon allspice

1 teaspoon mace

3/4 teaspoon cloves

1 cup vinegar, hot



4 pints Change size or US/metric

Change to: pints US Metric



30 minutes 15 mins prep



Wash and clean the oysters.

Bring the oyster liquor to a boil and skim.

Add oysters and seasonings and cook until oysters are plump and the edges curl.

Add the hot vinegar and pour into sterilized jars; seal.

Allow to stand at least 24 hours before serving to allow flavors to blend.