tag:blogger.com,1999:blog-21604084.post7212414601604134581..comments2008-10-09T23:17:49.869-04:00JoyBugaloohttp://www.blogger.com/profile/03357079523912829719noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-21604084.post-31380841748549919812008-10-09T23:17:00.000-04:002008-10-09T23:17:00.000-04:00Oh my word that sounds delicious and those eggs have a beautiful color!<BR/><BR/>I just finished pickling some eggs for the first time in an apple cider vinegar solution. I've never tried them in salads although lately I've been preparing and eating very large salads. I'll try it! Great idea!vargashttp://www.blogger.com/profile/09338642642291646483noreply@blogger.comtag:blogger.com,1999:blog-21604084.post-42234473493372106592008-03-31T00:48:00.000-04:002008-03-31T00:48:00.000-04:00I lived in the Philippines, and was never worried about hygeine. I'd buy the fly covered meat, dried fish, and any other probably disease ridden foods that were available at the open sewered market. Just never thought of it. Also never got sick, so the unrefridgerated eggs, pigs feet, and pickled sausages at gas stations never gave me a second pause. I just make pickled eggs with a dozen or so eggs, and leftover pickle juice. Could never wait a week or two to eat them, let alone just few days. Their lucky if they lasted overnight. Anyway, thanks for this recipe. It's nice to know how fancy people eat their pickled eggs. An oxymoron to be sure. Found this while looking for gallon pickled aggs for sale. $25 for a gallon? Too rich for my blood. Randi looks hot. She makes me Randy! Just kidding, but kinda not.Michaelhttp://www.blogger.com/profile/05198919330785374609noreply@blogger.comtag:blogger.com,1999:blog-21604084.post-44454080444540627922008-01-19T14:30:00.000-05:002008-01-19T14:30:00.000-05:00Re: *follow-up<BR/><BR/>I just had some of your zucchini relish on a sandwich for lunch, and it was delicious. Perfect.Phillip in Chicagonoreply@blogger.comtag:blogger.com,1999:blog-21604084.post-49986531062950967712008-01-18T10:18:00.000-05:002008-01-18T10:18:00.000-05:00I think I'll pass on this recipe, although they're pretty. Like you, I have too many memories of big jars of pickled eggs at 7-11 ( big thing in Florida where I grew up) I seem to recall pigs feet too, or maybe I was dreaming that. Have you tried Zuni Cafe's pickled red onion's? They were fab!!Randihttp://www.blogger.com/profile/06706134539834283798noreply@blogger.comtag:blogger.com,1999:blog-21604084.post-61478920448983862982008-01-18T00:46:00.000-05:002008-01-18T00:46:00.000-05:00DING DING DING! KNH (Nicole, is it?) wins the bonus round! Thank you for playing. There's no prize, but meeting AB in person is surely a big enough win in and of itself! LUCKY...I'm so jealous!<BR/><BR/>--GinaJoyBugaloohttp://www.blogger.com/profile/03357079523912829719noreply@blogger.comtag:blogger.com,1999:blog-21604084.post-46687869633085913912008-01-17T21:43:00.000-05:002008-01-17T21:43:00.000-05:00Chill chest chef? Alton Brown! I met him.KNHhttp://www.blogger.com/profile/02163496067839006450noreply@blogger.com