Pickled Eggs – Purefoy Hotel Recipe – Talladega Alabama 1941


Pickled Eggs - Purefoy Hotel Recipe - Talladega Alabama 1941

Recipe from the Purefoy Hotel Recipe book from 1941.
Course Appetizer
Cuisine American
Keyword Pickled Eggs
Servings 12 servings


  • 12 eggs
  • 2 cups white vinegar
  • 2 tsps ground ginger
  • 2 tsps mixed pickling spice
  • 12 whole black peppers
  • 2 medium onions, sliced
  • 3 cloves garlic
  • 1/2 tsp dried dill weed


  • In large saucepan, cover eggs with water, to measure an inch above them. Bring quickly to boiling. Remove from heat; let stand, covered 20 minutes.
  • Cool at once in cold water. Remove shells.
  • Meanwhile, in small saucepan, bring to boiling the vinegar, ginger, pickling spice, and black peppers. Reduce heat, and simmer 5 minutes.
  • Pour hot mixture over eggs in a 1-quart jar. (If there is not enough liquid to cover eggs, add water.)
  • Add onion, garlic, and dill weed.
  • Refrigerate, covered (do not seal jar), at least 4 days.
  • Serve eggs in wedges, sprinkled with salt and black pepper.