How to Prepare Pickled Oysters

Though it sounds like a dicey proposal, oysters can in fact be preserved.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 4 dozen bluepoint oysters
• ¾ teaspoon of sea salt
• 3 tablespoons of Pinot Blanc
• ¼ cup of apple cider vinegar
• ¼ teaspoon of mace
• 8 peppercorns
• hot pepper sauce
• 2 tablespoons of manzanilla sherry

1. Mix the manzanilla sherry with 6 shakes of the hot pepper sauce.
2. Grind the mace.
3. Shuck the oysters and empty them, along with their liquor, into a saucepan.
4. Sauté the oysters. Once they begin to warp, place them in a sieve.
5. Introduce the peppercorns, mace, salt, vinegar, manzanilla and Pinot Blanc and cook them in the oyster liquor.
6. Place the oysters in a container, drizzle the sauce over the top, cover with a lid or aluminum foil and refrigerate for 24 hours or more. Season with the manazanilla and pepper sauce mixture.
7. Yields 3 cups.