Oysters on the Half Shell with Vinegar Sauce

oysters on the half shell with vinegar sauce
Photo: Mikkel Vang
Prep Time:
15 mins
Total Time:
20 mins
2 cups sauce

Though excellent with cold raw oysters, this lively sauce can also be drizzled onto crab cakes, or added to crab dip or oyster stew for a little extra zip.


  • 1 Scotch bonnet pepper, or 2 serrano chiles

  • ½ cup thinly sliced peeled carrots (from 2 thin carrots)

  • ½ cup sliced white onion

  • 2 cups distilled white vinegar

  • 1 teaspoon sugar

  • 2 teaspoons whole allspice berries

  • 12 oysters, shucked


  1. Cut a 1-inch slit in side of pepper. Place in a small saucepan with carrots, onion, vinegar, sugar, and allspice. Bring to a boil, then remove from heat. Let cool completely, about 1 hour.

  2. Divide solids equally among a few bottles; fill with vinegar mixture. Refrigerate up to 6 months. To serve, spoon vinegar mixture into oysters, or serve alongside.

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