Pickled Black-Eyed Peas
"Antipasto main stay, great for salads, too!"
- Ready In:
- 48hrs 10mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 2 (12 ounce) cans black-eyed peas
- 1 cup olive oil
- 1⁄4 cup white wine vinegar
- 1 garlic clove
- 1⁄4 cup onion
- fresh ground black pepper
directions
- 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).
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Reviews
-
This sounds like a great recipe. I would love to try it but the quantity of vinegar is missing. A 1/4 of what?
RECIPE SUBMITTED BY
msintrepid
United States
Raised in LA, schooled in France at Cordon Bleu. Ran 2 restaurants one in Calif and one in TX. My favorite cookbook is the Joy of Cooking - not the new version. Canning food is my passion. You can check this out at http://www.texfiles.com/msintrepid/canning.htm
