Pickled Blackeyed Peas
Yield
6 servingsPrep
10 minCook
0 minReady
6 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
black-eyed peas
cooked |
|
| Dressing | |||
| ½ | cup |
canola oil
|
|
| ½ | cup |
peanut oil
|
|
| ½ | cup |
red wine vinegar
|
|
| 1 | each |
garlic cloves
|
|
| ¼ | cup |
red onion
sliced |
|
| ½ | teaspoon |
salt
|
|
| 1 | dash |
cayenne pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
black-eyed peas
cooked |
|
| Dressing | |||
| 118 | ml |
canola oil
|
|
| 118 | ml |
peanut oil
|
|
| 118 | ml |
red wine vinegar
|
|
| 1 | each |
garlic cloves
|
|
| 59 | ml |
red onion
sliced |
|
| 2.5 | ml |
salt
|
|
| 1 | dash |
cayenne pepper
|
*
|
Directions
While peas (either freshly cooked or canned) are draining, mix dressing.
Toss with peas and cover tightly. Refrigerate overnight.
Remove garlic.
Refrigerate for several days to enrich flavor before serving.
Serve with a slotted spoon, to mound on crackers or toast points as an appetizer.
