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Pickled Oysters

Pour half a cup of cold water over a quart of oysters and look them over carefully, to remove bits of shell; strain the liquid through a cheesecloth, add the oysters, and bring quickly to the boiling point; skim out the oysters into a glass fruit jar. To the oyster liquor add a tablespoonful of small red pepper pods, six whole cloves and six pepper-corns, half a teaspoonful or more of salt and a cup of cider vinegar; heat to the boiling point and pour over the oysters in the jar.