D’Ormés Picquelaï – Pickled Ormers

12 ormers                        peppercorns

2 bay leaves                  salt

300-450ml of white vinegar            1 teaspoon ground ginger

 

Remove the ormers from their shells and scrub thoroughly under cold running water to expose the white flesh. Beat with a rolling pin on both sides. Put into a pan filled half and half with water and vinegar, and add the bay leaves, peppercorns, salt and ground ginger. Cover and bring to the boil and simmer for about 4 hours, until they are tender. Put into a bowl and leave to cool overnight, and serve them cold the following day.

***