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
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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 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 8 servings
Calories 18kcal

Ingredients

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.

Nutrition

Calories: 18kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 278mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 53IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 1mg

Nutritional values are approximate.

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 Rings

You 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.

I keep my rings in Mason jars.

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
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5 from 1 vote

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. 
Course Side
Cuisine American
Keyword jalapeno, pickled
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 15 minutes
Servings 2 pints
Calories 62kcal
Author Mike

Equipment

Ingredients

  • ½ cup water
  • 1 ½ cups white vinegar
  • 1 teaspoon Kosher salt
  • ¼ teaspoon ground cumin
  • 4 cloves garlic peeled
  • 8-10 large jalapeno peppers it’s hard to be exact here, but it’s about a pound rinsed, and sliced into thin rings. For smaller rings, use about 20 small jalapenos

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.

Nutrition

Calories: 62kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1184mg | Potassium: 244mg | Fiber: 2g | Sugar: 2g | Vitamin A: 612IU | Vitamin C: 69mg | Calcium: 37mg | Iron: 1mg

Nutritional values are approximate.

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.

Spiralized Roasted Pickled Beets

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!

Make 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
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5 from 1 vote

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.
Course Side
Cuisine American
Keyword beets, roasted
Prep Time 15 minutes
Cook Time 3 days 2 hours
Total Time 3 days 2 hours 15 minutes
Servings 1 quart
Calories 981kcal

Equipment

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

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.

Nutrition

Calories: 981kcal | Carbohydrates: 219g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Sodium: 4469mg | Potassium: 3805mg | Fiber: 33g | Sugar: 177g | Vitamin A: 593IU | Vitamin C: 65mg | Calcium: 296mg | Iron: 11mg

Nutritional values are approximate.

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 Mason 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 Dogs

As 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!

Get a big jug of quality white vinegar, you’re going to want a whole bunch of these hot dogs!

Pickled Hot Dogs
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2.75 from 8 votes

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.
Course Appetizer
Cuisine American
Keyword hot dogs, pickled
Prep Time 5 minutes
Cook Time 1 day 15 minutes
Total Time 1 day 20 minutes
Servings 2 jars
Calories 724kcal

Equipment

Ingredients

For the jars

  • 12 hot dogs or so
  • 2-4 jalapeno peppers sliced (or habaneros for more kick)
  • 4 cloves garlic sliced

For the pickling brine

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.

Nutrition

Calories: 724kcal | Carbohydrates: 56g | Protein: 30g | Fat: 41g | Saturated Fat: 14g | Cholesterol: 122mg | Sodium: 2472mg | Potassium: 536mg | Fiber: 2g | Sugar: 1g | Vitamin A: 767IU | Vitamin C: 19mg | Calcium: 120mg | Iron: 7mg

Nutritional values are approximate.

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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 Salad

Beans Beans and More Beans

This 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!

7 Bean Salad
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5 from 2 votes

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.
Course Salad
Cuisine American
Keyword bean salad
Prep Time 10 minutes
Cook Time 12 hours
Total Time 12 hours 10 minutes
Servings 16
Calories 129kcal

Ingredients

Dressing

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.

Nutrition

Calories: 129kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Sodium: 257mg | Potassium: 125mg | Fiber: 2g | Sugar: 10g | Vitamin A: 14IU | Vitamin C: 7mg | Calcium: 18mg | Iron: 1mg

Nutritional values are approximate.