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.

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Pickled Black-Eyed Peas

Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Side
Cuisine: American
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.

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Quick Pickled Jalapeno Rings

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
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.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. 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.

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Spiralized Roasted Pickled Beets

Prep Time15 mins
Cook Time3 d 2 hrs
Total Time3 d 2 hrs 15 mins
Cuisine: American
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.

Pickled Hot Dogs

When I made these pickled hot dogs, a little voice in the back of my head kept asking if I was making Vienna sausages. To which I replied, No. They may sort of look like Vienna sausages (if they came in a jar), but oh my, they are something completely different.

Pickled hot dogs are just delicious. A little spicy (I added habaneros from our garden), a little garlicky, and a great hit of pickling spice and vinegar.
Pickled Hot DogsAs much as it’s quite alright to just eat these yummy dogs right out of the jar, and I certainly have, they are even better grilled. I grilled them just like regular ole dogs, put them on buns, and gobbled them down. You don’t want to add a bunch of toppings, though. You don’t want to bury the great pickled flavor. And while you’re at it, try a quick and easy batch of grilled pickles!

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Pickled Hot Dogs

Prep Time5 mins
Cook Time1 d 15 mins
Total Time1 d 20 mins
Cuisine: American
Servings: 2 jars

Ingredients

For the jars

  • 2 clean pint jars with lids
  • 12 hot dogs or so
  • 2-4 jalapeno or habanero peppers sliced
  • 4 cloves garlic sliced

For the pickling brine

  • 1 1/4 cups white vinegar
  • 3/4 cup water
  • 1 teaspoon pickling spice
  • 2 teaspoons hot pepper flakes
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried minced garlic
  • 1/2 teaspoon kosher salt

Instructions

For the pickling brine

  • Combine all ingredients in a medium saucepan.
  • Bring to a boil and reduce the heat to a simmer.
  • Simmer for 10 minutes.
  • Remove from heat and let cool slightly.

For the jars

  • Pack hot dogs into jars. My hot dogs were a little long so I cut the ends off first.
  • Pour in the cooled pickling brine.
  • Add pepper slices and garlic in the empty spaces.
  • Add lids and seal.
  • Place in fridge for at least 24 hours before using.

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7 Bean Salad

I love bean salads. That nice vinegar hit, crunchy vegetables, and a little sweet. And of course, lots and lots of beans. I make this 7 bean salad (which makes a big batch) and keep it on hand for days and days. It’ll keep up to two weeks, so it makes the perfect side dish for an easy lunch. Just toss some burgers or dogs on the grill and serve them up with this great salad.
7 Bean SaladThis salad is also the perfect way to use up any old cans of beans you might have in the back of the pantry. I usually stock up on canned beans before winter (they are perfect to have on hand in case of emergencies), and try to use them by the end of the following year. You can use just about any beans (or peas) that you have on hand in this salad. My scaled-back bean salad recipe is similar to this 7-bean salad but is a little easier to make. Give it a try too!

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7 Bean Salad

Prep Time10 mins
Cook Time12 hrs
Total Time12 hrs 10 mins
Course: Salad
Cuisine: American
Servings: 12 -18 servings

Ingredients

Beans

  • 2 cans cut green beans
  • 1 can wax beans
  • 1 can dark red kidney beans
  • 1 can light red kidney beans
  • 1 can pinto beans
  • 1 can black eyed peas
  • 1 can navy beans

Dressing

  • 1 medium red onion diced
  • 1/2 medium green bell pepper diced
  • 3/4 cup sugar
  • 3/4 cup white or red wine vinegar
  • 1/2 cup vegetable oil
  • 1 1/4 teaspoon plus more kosher salt
  • 1/2 teaspoon plus more freshly ground black pepper

Instructions

  • Rinse all of the beans and drain well. place into a large bowl.
  • Combine the dressing ingredients and stir until the sugar dissolves. Add to the beans and toss to coat. Season with more salt and pepper as needed.
  • Refrigerate for 12 hours before serving. Check seasoning again.