Pickled Oysters

Original Recipe

One gallon of oysters; wash them well in their own liquor; carefully clear away the particles of shell, then put them into a kettle, strain the liquor over them, add salt to your taste, let them just come to the boiling point, or until the edges curl up; then skim them out and lay in a dish to cool; put a sprig of mace and a little cold pepper and allow the liquor to boil some time, skimming it now and then so long as any skum rises. Pour it into a pan and let it cool. When perfectly cool, add a half pint of strong vinegar, place the oysters in a jar and pour the liquor over them.

Ingredients

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  • 1 gallon of oysters
  • 1 kettle
  • 1 dish to cool
  • 1 sprig of mace and a little cold pepper and allow the liquor to boil some time
  • 1 pan and let it cool
  • 1 half pint of strong vinegar
  • 1 jar and pour the liquor over them

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Instructions

  1. 1

    One gallon of oysters; wash them well in their own liquor; carefully clear away the particles of shell, then put them into a kettle, strain the liquor over them, add salt to your taste, let them just come to the boiling point, or until the edges curl up; then skim them out and lay in a dish to cool; put a sprig of mace and a little cold pepper and allow the liquor to boil some time, skimming it now and then so long as any skum rises.

  2. 2

    Pour it into a pan and let it cool.

  3. 3

    When perfectly cool, add a half pint of strong vinegar, place the oysters in a jar and pour the liquor over them.

Sources & Citations

Sources included so you can explore further.

Recipe by Mrs. F.L. Gillette from The White House Cook Book (1887)