Pickled Oysters

Oysters as with any seafood, you either like them or you don't.
Once I bought a dozen in the shell and almost cut my fingers off shucking them,
never gonna do that again but pickled oysters sounds interesting.
I read where years ago they were served in the White House.
Here's a recipe from the New England section
of the United States Regional Cookbook,
Chicago Culinary Arts Institute, 1947.
While this recipe is written in an old-fashioned way,
it is perfectly safe if processed using modern methods.
For eating right out of the jar,
or to use in your favourite shellfish recipes.

Ingredients
1 quart oyster
1 quart oyster liquor (juice of the oyster)
1 1/4 teaspoons salt
1/2 teaspoon allspice
1 teaspoon mace
3/4 teaspoon clove
1 cup vinegar, hot

Directions
Wash and clean the oysters.
Bring the oyster liquor to a boil and skim.
Add oysters and seasonings and cook until oysters are plump and the edges curl.
Add the hot vinegar and pour into sterilized jars; seal.
Allow to stand at least 24 hours before serving to allow flavors to blend.

Before the age of refrigeration, pickled oysters were as common as salt cod,
only tastier. par boiled oysters, vinegar, and pickling spice, but no dill.
The result is tangy and slightly sweet.