Pickled Black-Eyed Peas

Southern Living
5 cups


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2 (16-ounce) cans black-eyed peas, rinsed and drained
2/3 cup vegetable oil
1/3 cup white wine vinegar
1 small onion, diced
1 garlic clove, minced
1/2 teaspoon salt
1/8 teaspoon pepper


Stir together all ingredients; cover and chill mixture at least 2 hours. Serve with tortilla chips.

Marinated Black-eyed Peas: substitute olive oil for vegetable oil and 1/2 purple onion for onion; increase pepper to 1/2 teaspoon. Add 1 (16-ounce) can whole kernel corn, drained; 1 jalepeño pepper, minced; and 1/2 red bell pepper, chopped.

Created date

May 2001