This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see the disclosure for more information.

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.

Cold Peas Are Perfect

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.

Pompeian Gourmet Red Wine Vinegar, Perfect for Salad Dressings, Marinades & Sauces, Naturally Gluten Free, 30 Ounce

Pompeian Gourmet White Wine Vinegar, Bright & Fresh Flavor, Perfect for Salad Dressings, Shellfish & Sauces, 30 FL. OZ.

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

Print Pin

5 from 1 vote

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.

Course Side

Cuisine American

Keyword peas, pickled

Prep Time 15

Cook Time 4

Total Time 4 15

Servings servings

Calories 18kcal

Author Based on a recipe from The Homesick Texan

Ingredients

2 15 ounce blackeye peas drained, rinsed
½ medium red onion sliced thin
2 cloves garlic minced
1 jalapeño cut into rings
½ cup olive oil or more
¼ cup red wine vinegar
½ teaspoon Kosher salt
¼ teaspoon freshly ground 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.