Southern Pickled Black-Eyed Peas Recipe

From Dorothy McNett's Recipe Book.

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See Also: Beans · Vegetable Dishes

Southern Pickled Black-Eyed Peas

From Dorothy McNett's recipes at The perfect New Year's recipe to serve for good luck to everyone who eats it. Enjoy!

2 16 oz. cans black-eyed peas, drained
1 onion, thinly sliced and diced
2 - 4 cloves garlic, diced
1/2 cup extra-virgin olive oil
1/4 cup wine vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon sea salt
1/2 teaspoon pepper
1 bay leaf

Put peas in a serving bowl or casserole. Combine all other ingredients in saucepan, or a glass or ceramic bowl. Either heat on the burner in the pan until boiling, or heat the ingredients in the bowl in the microwave oven for 4 to 5 minutes. Pour the hot sauce over the peas. Allow to cool and serve, or refrigerate for several hours, or even overnight, to enhance the flavors. Remove the bay leaf. Serve with small whole wheat buns, or flour tortillas or corn chips, etc. Serve to your lucky people on New Year’s Day.

Recipe created 1994-12-27.

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