1 can Diamond oysters-drain and reserve liquid
1/4 c. green pepper chopped
1/2 c. sweet pickle cubes
1/2 c. mayonnaise
3 eggs, boiled and chopped
1 tsp. celery seed
1/2 tsp. black pepper
8 white crackers broken
1/4 c. chopped olives

Combine all ingredients in glass bowl, toss lightly. Add oysters, (if large cut into 3 sections), 1/2 of liquid, and 4 tablespoons pickle vinegar. Toss to mix well. Garnish with sliced olives and green tip of celery. Refrigerate-will keep 3 to 4 days.