For the Pickling Liquid

1. Place all of the ingredients in a saucepan. Bring to a boil, remove from the heat, cover, and allow to steep for 30 minutes. This is enough liquid to pickle up to 2 dozen oysters.

To shuck the osters

1. Wash the deeper halves of the shells and reserve. Using scissors, cut away the muscle portion of the oysters.
2. Wash the trimmed oysters (the noix) under cold running water to remove the milky residue, which would coagulate with the vinegar in the pickling liquid and create an unwanted coating on the oysters.
3. Add the oysters to the pickling liquid and refrigerate in a covered container for at least 12 and up to 36 hours.

For the "capellini"

1. Using a mandoline, cut 1/6-inch lengthwise slices from one side of the cucumber until you reach the seeds. Turn the cucumber and continue to cut slices from
2. all four sides of the cucumber.
3. Stack the slices and cut them lengthwise into 1/16-inch julienne strips to resemble capellini. You will need 1 cup "capellini".
4. Combine the cucumber strands with the kosher salt and rice wine vinegar in a bowl and allow them to marinate for about 30 minutes to extract excess liquid.
5. Drain the "capellini" and squeeze it to remove excess liquid.
6. Place in a bowl and toss with the chopped dill.

To complete

1. Place a bed of the seaweed or rock salt mix on each of six serving plates. Twirl the cucumber with a fork, as you would pasta, and place a mound in each oyster shell.
2. Remove the oysters from the pickling liquid and place an oyster on each
3. mound of cucumber.
4. Garnish each oyster with about 1 teaspoon of caviar and a sprig of dill.