Pickled Black-Eyed Peas

I need a t-shirt that says “Don’t get between me and my pickled black-eyed peas”. I found them to be so dangerously good that I didn’t want to share with anyone. Ever. The peas absorb the vinegar, getting a really nice tart kick to them. For a little heat, jalapenos (they do get tamed down a bit the longer they pickle). Crispy red onions and a little garlic round out what is a perfect side dish.

These pickled black-eyed peas remind me of the Georgia caviar I made a while back. Black-eyed peas are wonderful in a cold salad and even better when pickled. Don’t let the jalapenos worry you if you aren’t into spicy foods. You can of course leave them out but I found that they do not overpower the salad at all. You don’t have to eat them, but leave them in to add flavor.

If you prefer your black-eyed peas cooked, try my slow cooker recipe.

Pickled Black-Eyed Peas
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8-10 servings
  • 2 (15 ounce) cans black-eyed peas, drained, rinsed
  • 1/2 medium red onion, sliced thin
  • 2 cloves garlic, minced
  • 1 jalapeño, cut into rings
  • 1/2 cup (or more) olive oil
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  1. Combine the beans, onion, garlic and jalapeno in a large bowl.
  2. In a separate bowl whisk together the oil and vinegar.
  3. Add the oil mixture ot the peas and stir to combine.
  4. Season with salt and pepper.
  5. Note: If you find the peas to be too dry, now is the same to add a bit more oil.
  6. Refrigerate for at least 4 hours before serving.