Oysters with Pickled Cucumber

Kitchen Cue: Have your fishmonger shuck, reserving shells, and store oysters in the oyster liquor. If desired, substitute boiled shrimp for the oysters in these Oysters with Pickled Cucumber.

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Makes: 2  servings Prep 15 mins Start to Finish 15 mins


  • 2 tablespoons  champagne vinegar
  • 1 tablespoon  sugar
  • 1/4 teaspoon  hot-pepper flakes
  • 1/4 cucumber, seeded and cut into 1/4-inch dice (about 1/2 cup)
  • 1 dozen shucked oysters, shells and oyster liquid reserved
  • Coarse salt
  • Chervil sprigs, for garnish


1. Bring vinegar, sugar, hot-pepper flakes, and 2 tablespoons water to a simmer in a small saucepan. Remove pan from heat and let cool. Stir in cucumber and chill, covered, stirring occasionally, at least 20 minutes.

2. Arrange half of cleaned and dried oyster shells on a bed of coarse salt. Place an oyster in each with some of the oyster liquid. Serve pickled cucumber on the side of spooned on top of each oyster, and garnish with chervil. Makes 2 servings.

Nutrition Facts

  • Servings Per Recipe 2
  • cal.(kcal)90,
  • Fat, total(g)2,
  • chol.(mg)47,
  • sat. fat(g)1,
  • carb.(g)11,
  • fiber(g)1,
  • pro.(g)6,
  • sodium(mg)96,
  • Percent Daily Values are based on a 2,000 calorie diet
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