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
- 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
- Combine the beans, onion, garlic and jalapeno in a large bowl.
- In a separate bowl whisk together the oil and vinegar.
- Add the oil mixture ot the peas and stir to combine.
- Season with salt and pepper.
- Note: If you find the peas to be too dry, now is the same to add a bit more oil.
- Refrigerate for at least 4 hours before serving.