3 or 4 quarts of mussels
Mixed pickling spices
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.