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Pickled Oysters (II)

Mrs. Carl Hammond.

Wash the oysters and scald them in strong salt and water; skim them out and throw into cold water; scald vinegar well and whole peppers; let it get cold. Put the oysters in a stone jar; make liquor to cover them of water they were scalded in, and vinegar. A cup of vinegar to one quart liquor, to be used cold.