Wednesday, August 31, 2011

Pickled Black-Eyed Peas

  • 2 cans black-eyed peas, rinsed and drained
  • 1 Cup olive oil
  • 1/4 Cup white wine vinegar
  • 1 clove garlic, minced
  • 1/4 Cup onion, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper


1. Put peas, garlic and onion in bowl and toss.

2. Put oil, vinegar, salt and pepper in small bowl and whisk together. Pour over pea mixture.

3. Put combined mixture in a jar with a lid and refrigerate overnight for best flavor.

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