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Pickled Oysters

Yield 2 pints


  • 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

  1. 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.

  2. 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.

  3. 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.

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