Shuck the oysters and put them, along with their liquor, into a sauté pan; simmer over medium heat until they begin to curl around the edges. Using a slotted spoon, remove the cooked oysters and plunge into a bowl of ice cubes and cold water to stop the cooking process; drain the oysters and set aside.
Add peppercorns, salt, mace, wine, vinegar or lemon juice, sherry, and Tabasco sauce to the hot oyster liquor; simmer over low for 10 minutes. Remove pickling sauce from heat and let cool.
Put the cooked oysters into a quart container with a lid, then pour the cooled pickling sauce over.
Cover tightly and refrigerate at least 24 hours before serving to allow flavors to blend.
Will keep in the refrigerator up to 5 days.
* Learn How To Shuck Oysters (with photo tutorial).
** I like to use fresh-squeezed lemon juice.
Pickled Oysters Recipe: https://whatscookingamerica.net/seafood/pickledoysters.htm