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Purefoy Hotel 1941 Pickled Eggs Recipe | Talladega, Alabama

Posted by Pam on
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Pickled Eggs

Recipe from the Purefoy Hotel Recipe book from 1941.
Print Recipe
Servings: 12 servings
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

  • 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

Method
 

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

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Published by Pam

Blogger since 1999, hiker, camper, and lover of the outdoors. I research old cookbooks, newspapers, and journals recreating things I discover like old recipes. More information can be found over on my About Me page!