Pickled Blackeyed Peas Recipe

Step 1

While peas (either freshly cooked or canned) are draining, mix dressing. Toss with peas and cover tightly.

Step 2

Refrigerate overnight. Remove garlic. Refrigerate for several days to enrich flavor before serving.

Step 3

Serve with a slotted spoon, to mound on crackers or toast points as an appetizer.

Things You'll Need

  • 4c Cooked blackeyed peas, drained
  • 1/2c Canola oil
  • 1/2c Peanut oil
  • 1/2c Red wine vinegar
  • 1 Clove garlic
  • 1/4c Red onions, thinly sliced
  • 1/2ts Salt
  • 1ds Cayenne pepper

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