Subj : National Pickle Month 3
To   : All
From : Dave Drum
Date : Sat Jul 23 2022 13:56:24

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vincent Price Pickled Oysters
 Categories: Seafood, Herbs, Wine, Chilies
      Yield: 3 Cups
 
     48 lg Live oysters
      8    Peppercorns
    3/4 ts Salt
    1/4 ts Ground mace
      3 tb White wine
    1/4 c  Cider vinegar
      2 tb Sherry wine
      6    Drops Tabasco sauce
 
  Shuck the oysters and put them, along with their liquor,
  into a saut++ pan; simmer over medium heat until they begin
  to curl around the edges.
  
  Remove cooked oysters, leaving the liquor in the pan; set
  oysters aside.
  
  To the pan add the peppercorns, salt, mace, wine, vinegar,
  sherry, and Tabasco, and simmer over low for 10 minutes.
  
  Remove pickling sauce from heat and let cool.
  
  Put the cooked oysters into a quart container with a lid,
  then pour the cooled pickling sauce over.
  
  Cover tightly and chill in refrigerator for 1 day.
  
  Taken from Price's "Come into the Kitchen" cookbook;
  Stravon Educational Press (1969)
  
  RECIPE FROM: http://www.food.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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