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Pickled Mussels

3 or 4 quarts of mussels
Sliced onion
Garlic buds
Mixed pickling spices
Salt
Freshly ground black pepper
Cider vinegar (or white wine vinegar)

Wash and scrub mussels carefully. Steam them open in large kettle with 1 cup water. Lift out mussels and shell, removing the beard. Reserve the mussel broth. In a crock or glass jar, arrange layers of shelled mussels, onion slices, garlic, spices, salt and pepper. Add strained mussel broth to 1/3 the depth of mussels, then pour on vinegar to cover. Let stand open, at least 3 days before using, stirring once or twice. Serve as a relish or appetizer.

 

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