Pickled Black Eyed Peas Recipes

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PICKLED BLACK EYED PEAS



Pickled Black Eyed Peas image

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

3 cups canned black-eyed peas
1 cup canola oil
1/4 cup red wine vinegar
1 garlic clove
1/4 cup onion, thinly sliced
1/2 teaspoon salt (or Tony Chachere's if you prefer them hotter)
1/4 teaspoon ground black pepper

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



Pickled Black-Eyed Peas image

Categories     Bean     Onion     Appetizer     Side     Winter     Gourmet

Yield Makes about 3 cups

Number Of Ingredients 10

1 cup dried black-eyed peas
1 yellow bell pepper
1/2 red bell pepper
1/2 fresh jalapeño chile
1/4 cup extra-virgin olive oil
1/4 cup white-wine vinegar
1/4 cup minced fresh chives
2 tablespoons minced red onion
1 teaspoon minced garlic
Accompaniment: toasts or grilled or roasted meats

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



Pickled Black-Eyed Peas image

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

1 pound dried black-eyed peas
1 bay leaf
2 teaspoons salt
2 red bell peppers
1 small onion
2 large garlic cloves
6 tablespoons red-wine vinegar
2/3 cup vegetable oil
1/4 cup finely chopped fresh flat-leafed parsley leaves

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.

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