Pickled Oysters

by Ruth Hanschka

SERVINGS

8 servings scale / convert

INGREDIENTS

1 tsp. ground allspice
1 tsp. ground cloves
1 tsp. ground mace
1/2 tsp. cinnamon
1 tsp. sugar
2 cups champagne vinegar
2 cups lg. fresh oysters, shelled and cleaned

INSTRUCTIONS

In a 2-quart saucepan combine spices and sugar with the vinegar over high heat. Bring to a boil. Reduce to a simmer and cook 2 to 3 minutes.

Place in refrigerator until well chilled. When cold, add oysters. Marinate overnight. The following day bring to a boil for 1 minute. Chill completely.

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