Vincent Price Pickled Oysters

1. 1

   Shuck the oysters and put them, along with their liquor, into a saute pan; simmer over medium heat until they begin to curl around the edges.

2. 2

   Remove cooked oysters, leaving the liquor in the pan; set oysters aside.

3. 3

   To the pan add the peppercorns, salt, mace, wine, vinegar, sherry, and Tabasco, and simmer over low for 10 minutes.

4. 4

   Remove pickling sauce from heat and let cool.

5. 5

   Put the cooked oysters into a quart container with a lid, then pour the cooled pickling sauce over.

6. 6

   Cover tightly and chill in refrigerator for 1 day.

* Per serving · 4 servings · Values may vary.

No additional tips available.