Pickled Oysters

Oxmoor House
2 pints


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3 (12-ounce) containers Standard oysters, undrained
1 cup boiling water
1 medium onion, sliced and separated into rings
2 hot red peppers, seeded and cut into thin strips
2 teaspoons whole peppercorns, divided
2 bay leaves
1/2 cup cider vinegar
1 teaspoon salt
4 drops hot sauce


Place oysters, oyster liquid, and water in a large Dutch oven. Bring to a boil. Remove from heat; let stand 5 minutes or until edges of oysters curl. Drain oysters in a colander, reserving 1 cup liquid.

Layer half of oysters, onion rings, red pepper strips, peppercorns, and bay leaves in a pint jar. Repeat procedure in a second pint jar with remaining ingredients.

Combine reserved oyster liquid, vinegar, salt, and hot sauce. Pour evenly into jars. Cover with metal lids, and screw bands tight. Refrigerate at least 6 days.

Created date

February 2010