Pickled Oysters

1. 1

   Simmer the oysters in 3 pints of water for 20 minutes or until plump. Drain well and place in cold water to stop cooking. In a large pot (5-quart), put the vinegar, 3 pints water, sugar, pickling spice and bay leaves.

2. 2

   Cook 10 minutes on simmer. In a large bowl, layer oysters and sliced onions until all oysters are used.

3. 3

   Pour hot vinegar mixture over oysters.

4. 4

   Let cool before covering.

5. 5

   Refrigerate up to 4 months.

No additional tips available.