Best Pickled Black Eyed Peas Recipes

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

Ingredients

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.

PICKLED BLACK-EYED PEAS

Pickled Black-Eyed Peas image

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

Ingredients

2 cans (16 oz. each) black-eyed peas, drained, rinsed
1 small onion, chopped
1/4 cup each chopped red, dark purple and green peppers
1 Tbsp. minced garlic
1/2 cup KRAFT Zesty Italian Dressing
1 head Boston lettuce, separated into 8 leaves

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

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

Ingredients

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

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