- 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
How to Make It
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.