Food & Cooking Recipes Appetizers Oysters on the Half Shell with Vinegar Sauce By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 22, 2018 Print Share Share Tweet Pin Email Photo: Mikkel Vang Prep Time: 15 mins Total Time: 20 mins Yield: 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. Ingredients 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 Directions 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. 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. Print