Recipes > Seafood > Oysters > Pickled Oysters

Pickled Oysters


Scald the oysters in their own liquor, with a little water added, till they are plump. Skim them out, and drop into a bowl of cold water; rinse well and put them in glass jars.

Scald an equal quantity of the liquor and vinegar with whole peppers, mace, and salt, and when perfectly cold fill the jars up with it. These will keep two or three weeks.


Print recipe/article only


The Century Cook Book (1901).

comments powered by Disqus