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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)
1

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

2

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

3

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.

4

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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