Roasted Oysters with Green Tomato Pickle and Cranberry-Horseradish Relish
"Sweet-tart green tomato pickle and spicy cranberry and horseradish relish are delicious with roasted oysters, an Eastern Shore staple. This recipe first appeared in our November 2012 issue along with Bernard L. Herman's story A Bountiful Shore...."
INGREDIENTS
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FOR THE GREEN TOMATO PICKLE:
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1½ lb. green tomatoes, cored and finely chopped
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1 small yellow onion, minced
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2 tbsp. kosher salt
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¾ cup apple cider vinegar
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½ cup packed light brown sugar
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1 tsp. whole black peppercorns
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1 tsp. mustard seeds
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½ tsp. whole allspice
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½ tsp. cumin seeds
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½ tsp. celery seeds
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4 whole cloves
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2 cloves garlic, minced
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2 bay leaves
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2 dried chiles de arbol
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FOR THE CRANBERRY-HORSERADISH RELISH:
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1 cup fresh or thawed, frozen cranberries
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1 small yellow onion
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1 lb. fresh horseradish, peeled and finely grated
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1 cup honey
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1 tsp. kosher salt
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½ tsp. ground cinnamon
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¼ tsp. freshly grated nutmeg
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2 medium carrots, finely grated
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1 small red beet, peeled and finely grated
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1 large Granny Smith apple, peeled and finely grated
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1 1"-piece ginger, peeled and finely grated
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50 oysters in their shells, scrubbed clean
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