Vincent Price Pickled Oysters
Transport your taste buds to an era of gourmet elegance with Vincent Price Pickled Oysters, a recipe as indulgent and intriguing as its namesake. This dish combines the briny freshness of shucked oysters with a zesty, fragrant pickling brine infused with white vinegar, mustard seeds, cloves, and bay leaves. A playful hint of heat from optional red chili flakes and the aromatic addition of sliced shallots and fresh dill bring layers of complexity to every bite. Ready in just 25 minutes (plus chilling time), these chilled pickled oysters make for a sophisticated appetizer or cocktail party centerpiece, served with crackers or a touch of hot sauce. Perfect for seafood enthusiasts, this recipe is a culinary ode to bold flavors and classic techniques.
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Recipe Information
Ingredients
- 12 pieces fresh oysters, shucked
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 3 pieces whole cloves
- 2 pieces bay leaves
- 0.5 teaspoon red chili flakes (optional)
- 1 medium thinly sliced shallot
- 4 pieces fresh dill sprigs
Instructions
In a medium-sized non-reactive saucepan, combine the vinegar, water, sugar, salt, black peppercorns, mustard seeds, whole cloves, bay leaves, and red chili flakes (if using).
Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to dissolve the sugar and salt. Once dissolved, remove from heat and let cool to room temperature.
Meanwhile, shuck the oysters if they haven’t already been prepared. Place the fresh oysters in a clean glass or ceramic container that is large enough to hold them in a single layer.
Add the thinly sliced shallot and fresh dill sprigs to the container with the oysters. These aromatics will infuse additional flavor into the pickling liquid.
Once the pickling liquid has cooled, pour it over the oysters and aromatics, ensuring that all the oysters are submerged. Cover the container tightly with a lid or plastic wrap.
Place the container in the refrigerator and allow the oysters to pickle for at least 8 hours, or preferably overnight, to develop their flavors.
Serve the pickled oysters chilled as a tangy appetizer or with crackers and a dash of hot sauce for an added kick.
Store any leftovers in the refrigerator in the pickling liquid for up to 3 days.
Nutrition Facts
Calories |
591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 2918 mg | 127% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 26.0 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 48.0 mcg | 240% | |
| Calcium | 672 mg | 52% | |
| Iron | 44.5 mg | 247% | |
| Potassium | 1629 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
