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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


  • 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.