Best 5 Pickled Black Eyed Peas Recipes

PICKLED BLACK EYED PEAS

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.

PICKLED BLACK-EYED PEAS

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

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

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).

PICKLED BLACK-EYED PEAS

Steps:

• Combine peas, onions, peppers and garlic in medium bowl.
• Add dressing; mix lightly.
• Refrigerate 3 hours, stirring occasionally. Serve on lettuce-covered plates.