Pickled Black Eyed Peas Recipes
PICKLED BLACK EYED PEAS
Yeah yeah, we southerner's will pickle just about anything! THESE DO HAVE TO MARINATE FOR 3 DAYS BEFORE SERVING SO PREPARE ACCORDINGLY!
Provided by Sherrybeth
Categories Spreads
Time P3DT10m
Yield 3 cups
Number Of Ingredients 7
Steps:
- Drain peas.
- In a medium bowl, combine oil, wine vinegar, garic, onion, salt and pepper.
- Mix well.
- Add peas and still well.
- Place in jar and refrigerate for 24 hours. Remove garlic after 1st day.
- Marinate for 2 more days before serving.
- Stores up to 2 weeks.
Nutrition Facts : Calories 834.7, Fat 74, SaturatedFat 5.5, Sodium 1105.8, Carbohydrate 34.5, Fiber 8.2, Sugar 0.6, Protein 11.6
PICKLED BLACK-EYED PEAS
Steps:
- Quick-soak black-eyed peas. In a saucepan simmer peas in water to cover until tender, about 20 minutes, and drain in a sieve.
- Cut bell peppers into 1/4-inch dice. Wearing rubber gloves, seed and mince jalapeño. In a bowl stir together all ingredients and salt and pepper to taste. Chill peas, covered, at least 4 hours and up to 2 days.
- Serve peas chilled or at room temperature on toasts or with grilled or roasted meats.
PICKLED BLACK-EYED PEAS
Make and share this Pickled Black-Eyed Peas recipe from Food.com.
Provided by msintrepid
Categories Lunch/Snacks
Time P2DT10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Drain liquid from peas.
- Place in bowl, add remaining ingredients.
- Mix.
- Store in covered jar.
- Refrigerate for 2 days before serving (if you can wait that long).
Nutrition Facts : Calories 613.7, Fat 55, SaturatedFat 7.7, Sodium 510.1, Carbohydrate 24.4, Fiber 5.8, Sugar 0.4, Protein 8.2
PICKLED BLACK-EYED PEAS
Categories Garlic Onion Pepper Side Vegetarian Pea Parsley Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8 to 10
Number Of Ingredients 9
Steps:
- Pick over black-eyed peas and rinse. In a 5-quart kettle simmer peas with bay leaf in water to cover by 2 inches until tender, 25 to 30 minutes, and remove kettle from heat. Stir in salt and let peas stand 5 minutes. Drain peas in a colander and discard bay leaf.
- While peas are simmering, finely chop bell peppers and onion and mince garlic. In a large bowl whisk together vinegar and oil until combined well and stir in hot peas, bell pepper, onion, garlic, and salt and pepper to taste. Peas may be made 1 day ahead and chilled, covered. Bring peas to room temperature before serving. Just before serving, stir parsley into peas.
PICKLED BLACK-EYED PEAS
Canned black-eyed peas, onion, bell peppers and garlic are marinated in Italian dressing and served over lettuce for a zesty vegetable side dish.
Provided by My Food and Family
Categories Beans
Time 3h20m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Combine peas, onions, peppers and garlic in medium bowl.
- Add dressing; mix lightly.
- Refrigerate 3 hours, stirring occasionally. Serve on lettuce-covered plates.
Nutrition Facts : Calories 130, Fat 4.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 3 g
BLACK-EYED PEAS
Provided by Jessica B. Harris
Categories Bean Side Marinate High Fiber New Year's Day Kwanzaa Vinegar Bell Pepper Hot Pepper Chill Simmer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 12
Steps:
- In a bowl combine black-eyed peas with water to cover and let stand overnight.
- Drain peas and in a 4-quart saucepan, combine with water to cover by 2 inches. Add bacon fat and onion. Simmer mixture, covered, 30 to 40 minutes, or until peas are tender, and drain well, discarding onion.
- In a bowl, combine all ingredients with salt and pepper to taste and toss well. Chill mixture, covered, for at least 5 hours and up to 2 days.
- Serve black-eyed peas chilled or at room temperature.
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