ON FLORIDA’S EAST AND WEST COASTS, COON OYSTERS (so called because raccoons are their main predator)
attach their oval, ridged shells to the coral of shallow waters and are considered one of the state’s great delicacies. Naturally, the oysters are often eaten on the half shell all along the two coasts, but never did I relish anything so much as the pickled ones that the wife of a retired Greek restaurateur I know in Sarasota prepared as a first course at a very fancy dinner. To prevent discoloration, be sure to use only white vinegar for this recipe.

Makes 6 servings

INGREDIENTS

• 2 pints fresh shucked oysters (liquor included)
• 1 1/2 cups white vinegar
• 1 large onion, chopped
• 2 garlic cloves, crushed
• 6 sprigs fresh parsley
• 2 teaspoons mixed pickling spices
• 1 bay leaf
• 1/4 cup olive oil
• 1 lemon, cut into quarters and seeded
• Salt and freshly ground black pepper to taste

INSTRUCTIONS

1. In a large, stainless-steel or enameled saucepan, combine the oysters and their liquor.
2. Bring the oysters to a brisk simmer and cook just until their edges begin to curl, about 5 minutes.
3. Using a slotted spoon, transfer the oysters to a large bowl of cold water and let them stand for 5 minutes, reserving the liquor in the pan.
4. Drain the oysters and arrange them in a large, shallow ceramic or glass baking dish. Place the dish in the refrigerator.
5. Add the remaining ingredients to the liquor in the pan.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes.
7. Strain the liquid through a fine-mesh strainer into a small mixing bowl.
8. Let the liquid cool to room temperature.
9. Pour the cooled liquid over the refrigerated oysters.
10. Cover the dish with plastic wrap and chill it overnight.
11. Remove the oysters from their marinade.
12. Serve the oysters cold with small oyster forks.