Lg. sea snails
1 c. wine vinegar
1/4 c. sugar
1 tbsp. whole allspice

Steam the periwinkles in 1 inch of water, slightly salted, for 20 minutes. (Use the periwinkles with the ridged shells, not the smooth kind. We call them "wrinkles" here on the island.)

Dig out of the shell, cut off stomach end and flat piece on top. Cover the meat in a jar with the vinegar, sugar and whole allspice. Shake hard and let set a couple of hours in the refrigerator, but serve at room temperature to bring out the flavor. (Will keep indefinitely in the refrigerator, but you might want to remove the allspice after a couple of days as the flavor will get very strong.)