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.
Pickled Black-Eyed Peas

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

Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 8 servings

Ingredients

  • 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

Instructions

  • 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.

Quick Pickled Jalapeno Rings

I love when locally-grown jalapenos are at their peak. That’s the time to go grab a few pounds to make quick pickled jalapeno rings. They keep in the pantry forever, always on hand for a pizza, sandwich, salad, burger… hot dogs… everything!
Quick Pickled Jalapeno RingsYou can use this same recipe for quick-pickled jalapeno rings for other types of peppers too, so go to your farmer’s market at peak pepper time and grab a variety. I try to grow peppers in our yard but often something comes along and steals them. I suspect that it’s the raccoons.

Also try my quick fix spicy pickles. For a little sweet with your heat, you need to make spicy pickled pineapple.

Quick Pickled Jalapeno Rings

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Author Mike

Ingredients

  • 1/2 cup water
  • 1 1/2 cups white wine vinegar
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon ground cumin
  • 4 whole cloves garlic peeled
  • 8-10 large or 20 small jalapeno peppers it’s hard to be exact here, but it’s about a pound rinsed, and sliced into thin rings

Instructions

  • In a nonreactive saucepan whisk together the vinegar, water, salt and cumin. Bring to a boil over high heat, stirring until the salt dissolves.
  • Sterilize the jars and lids.
  • Pack each pint jar tightly with sliced pepper rings and one whole garlic clove each. Leave enough room at the top so the lid rests easily on the mouth of the jar.
  • Add the hot brine to cover the pepper rings leaving about 1/4" space at the top of each jar.
  • Use a skewer or chopstick to poke down into the jar, freeing any air bubbles.
  • Clean the top of the jars. Add the tops and screw on the lids.
  • Place into a hot water bath for 15 minutes then remove.
  • Let cool and test that the jars are sealed.
  • Store in a cool dark place for up a year.

Spiralized Roasted Pickled Beets

If you would’ve put beets in front of me when I was a kid I would’ve said “Ewwwww” and pushed them away. Now, I find that I really like them, specially when roasted. Or pickled. Or even better, spiralized, roasted, and pickled! The aroma as the beets roast is fantastic. Spiralized roasted pickled beets are amazing.

The shallots and rosemary combine with the beets for something really special. They then go into jars with a brine, but not a normal pickling brine. The addition of red onions and tarragon add so much to the beets. Even beet haters will love them!
Spiralized Roasted Pickled BeetsMake sure you wear kitchen gloves when handling the beets, and clean your spiralizer (and cutting board) immediately after using them. Roasted spiralized pickled beets can be messy.

I also learned quickly that you want to use beets with a little ‘give’ to them – not too hard. A few that I grabbed were hard to spiralize, and I ended up turning them by hand instead of using the crank. No worries, they still came out fantastic! Lesson learned!

Also try some of my long-time favorites, pineapple baby beets and roasted beet salad.

Spiralized Roasted Pickled Beets

Cuisine American
Prep Time 15 minutes
Cook Time 3 days 2 hours
Total Time 3 days 2 hours 15 minutes
Servings 1 quart

Ingredients

For the roasted beets

  • 6 medium beets cleaned, peeled. Try to select beets that are slightly soft. Tougher beets will be difficult to spiralize.
  • 2 large shallots peeled, sliced thin
  • 2 sprigs rosemary or 1 teaspoon dried rosemary, crushed
  • 2 teaspoons olive oil

For the picking brine

  • 1 cup white vinegar
  • 1 teaspoon dried tarragon
  • 1 1/2 teaspoons Kosher salt
  • 1/2 cup sugar
  • 1 cup water plus more if needed
  • Roasted beets from above
  • 1 large red onion sliced thin

Instructions

For the roasted beets

  • Preheat oven to 400 F.
  • Note: I like to cut a small slit down the sides of the beets. This produces a single half moon spiral.
  • Spiralize the beets. Tougher beets can be difficult to spiralize. Make sure you put the root side into the spiralizer first and have the stem side towards the crank.
  • Wash your spiralizer to keep it from staining.
  • Place beets onto a large piece of foil. Top with the shallots, sprinkle with rosemary, and drizzle with oil.
  • Seal the foil tightly and place into the oven for 30-40 minutes or until tender but not mushy. Be careful opening the packet as the steam will be hot.
  • Let cool completely before pickling.

For the picking brine

  • Bring vinegar, tarragon, salt, sugar and water to a boil in a medium saucepan. Stir until the sugar is dissolved. Remove from heat and let cool completely.
  • Alternative beets and onions in jars.
  • Pour in the brine. Add more water if necessary to completely cover the beets.
  • Seal and store in the refrigerator for at least 3 days before serving.