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
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.
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