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A period dish

Pickled Oysters

Oysters simmered in their liquor and covered with spiced vinegar to keep.

Serves 6

Pickling was a way to keep oysters without ice, and the spiced vinegar gave them a sharp flavor. They were served as a relish or first course and kept in a cool cellar for days.

Ingredients

Produce

  • 1 lemon

Meat & Poultry

  • 36 oysters

Oils & Vinegars

  • 2 cup white vinegar

Spices & Seasoning

  • 1/2 tsp mace
  • 1 tsp black peppercorns
  • 1 tsp salt

Method

  1. Open the oysters and strain the liquor into a pan.

  2. Add the vinegar, mace, peppercorns, and a little salt to the liquor and bring it to a boil.

  3. Slip in the oysters and cook just until their edges curl.

  4. Lift the oysters into a clean jar and pour the hot vinegar over them.

  5. Cool, cover, and keep in a cool place for at least a day before serving.

Served at

A dinner at Monticello · Monticello, Virginia