Pickled Black Eyed Peas Recipes

PICKLED BLACK-EYED PEAS

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.

SOUTHERN BLACK-EYED PEAS

Steps:

• Place peas in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse peas, discarding liquid; set aside., In the same pan, saute onion in oil until tender. Add the pork belly, garlic, bay leaves, thyme, pepper flakes and pepper; cook 1 minute longer., Add the broth, ham hocks and peas; bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until peas are tender, stirring occasionally and adding more water if desired., Discard bay leaves. Remove ham hocks; cool slightly. Remove meat from bones if desired; finely chop and return to pan. Discard bones. If desired, top with additional fresh thyme.

PICKLED BLACK-EYED PEAS

Steps:

• Combine peas, onions, peppers and garlic in medium bowl.
• Add dressing; mix lightly.
• Refrigerate 3 hours, stirring occasionally. Serve on lettuce-covered plates.

PICKLED BLACK-EYED PEAS

Steps:

• Quick-soak black-eyed peas. In a saucepan simmer peas in water to cover until tender, about 20 minutes, and drain in a sieve.
• Cut bell peppers into 1/4-inch dice. Wearing rubber gloves, seed and mince jalapeño. In a bowl stir together all ingredients and salt and pepper to taste. Chill peas, covered, at least 4 hours and up to 2 days.
• Serve peas chilled or at room temperature on toasts or with grilled or roasted meats.

PICKLED BLACK EYED PEAS

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.

BLACK-EYED PEAS

Steps:

• In a bowl combine black-eyed peas with water to cover and let stand overnight.
• Drain peas and in a 4-quart saucepan, combine with water to cover by 2 inches. Add bacon fat and onion. Simmer mixture, covered, 30 to 40 minutes, or until peas are tender, and drain well, discarding onion.
• In a bowl, combine all ingredients with salt and pepper to taste and toss well. Chill mixture, covered, for at least 5 hours and up to 2 days.
• Serve black-eyed peas chilled or at room temperature.