James A. Garfield's pickled oysters, 1881

Time 20 minutes
Yields Serves 8 to 10
James A. Garfield’s pickled oysters, 1881
(Bob Chamberlin / Los Angeles Times)

In a medium saucepan, cook the oysters in their liquor over high heat until plump, 5 to 7 minutes, stirring occasionally.


Strain and reserve the oysters, keeping the liquor in the pan.


Stir the vinegar, salt, mace, cloves, peppercorns, allspice berries and cayenne into the liquor and bring to a boil over high heat. Boil the mixture for 5 minutes, then remove from heat.


Pour the mixture over the oysters and refrigerate, uncovered, until cold. Seal and refrigerate. The oysters will keep, refrigerated, for up to 2 weeks.

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