Prep 15 mins
Cook 15 mins
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. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
- 1 quart oyster
- 1 quart oyster liquor (juice of the oyster)
- 1 1⁄4 teaspoons salt
- 1⁄2 teaspoon allspice
- 1 teaspoon mace
- 3⁄4 teaspoon clove
- 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.