Pickled Oysters

Pickled Oysters

Pickling was a common way of preserving oysters before the era of refrigeration, and these have been a staple in our Farm Store since it opened in the 1960s. been pickling oysters in our Farm Store for at least 30 years. Here's our recipe, adapted for 2 pints of yearling oysters.

Our original recipe calls for “pickling salt,” which is salt without added iodine (which is a critical mineral for human health, but can darken food and taste slightly bitter) or anti-caking agents (which turn liquids cloudy). Diamond Crystal brand kosher salt is uniodized and free of caking agents – it’s the same thing. Our recipe calls for poaching the oysters before pickling them, but you can also roast them if that's easier for you. Like Oysters Escabeche, this is another great way to preserve leftover oysters.

Keep refrigerated and eat within 2 weeks. Serve with Ritz crackers. 

Ingredients:

For the Oysters:

• 2 pints shucked yearling oysters
• 1 cup white wine vinegar 
• 3/4 cup water
  
• 1/3 cup brown sugar, packed
• 1-2 teaspoons pickling spice
  
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon yellow mustard seeds
• 1/4 teaspoon garlic powder
• 1 tablespoon Kosher salt (Diamond crystal is best)
• 1/2 onion, thinly sliced

Method

First, cook the oysters: poach them in salted water on the stovetop, or pour off their liquid and roast them on a rimmed tray in the oven at 425 degrees F. They are cooked once the gills ruffle, the bellies firm up, and the oysters reach an internal temp of 165 degrees (use a probe thermometer if you’re not sure).

While the oysters are cooking, prepare the brine: in a saucepan, boil the white wine vinegar, water, brown sugar, pickling spice, Worcestershire sauce, mustard seed, garlic powder and kosher salt, whisking to dissolve the sugar and salt. Remove from heat.

Layer the oysters and sliced onion in a glass storage container and add hot brine to cover. Let cool to room temperature, then transfer to the refrigerator. For best flavor, let pickle for 24 hours before serving.

Keep refrigerated.