Pickled Oysters

Name: Pickled Oysters
Yield: Makes 6 to 8 servings
Ingredients: 2 dozen shucked oysters of uniform size (not too large) in their liquid (about 1 quart or 2 pounds); Two 1 3/4-inch red serrano peppers, stemmed and cut crosswise into thin slices; 4 whole allspice; 4 blades mace; 1/2 cup cider vinegar; 1 tablespoon sugar; 1 teaspoon salt, or to taste; 1 to 3 small fresh dill or fennel umbels or sprigs of Italian parsley (garnish)

By Jean Anderson

November 13, 2007

Editor's note: The recipe and introductory text below are from Jean Anderson's book A Love Affair with Southern Cooking.

Pickled oysters are a cocktail favorite wherever oysters are fresh, plump, and flavorful, meaning most of the South. The hostesses I know like to mound them in small crystal bowls, top them off with a little of the pickling liquid, and pass with toothpicks so that guests can "go spearfishing." Though the red serranos add color, I suggest sprigging the bowl with fresh dill umbels or sprigs of Italian parsley. Come to think of it, small fennel umbels would also be attractive and appropriate. Note: Because cooking clouds the oyster liquid, I pour it through a coffee filter–-lined sieve directly onto the oysters and spices. Makes for a prettier presentation at serving time.

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