Texas Caviar - Pickled Black-Eyed Peas
Try this Texas Caviar - Pickled Black-Eyed Peas recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetables
garlic
onion
peas
wine
red wine
pickle
vegan
vegetarian
white meat free
tree nut free
gluten free
red meat free
contains fish
shellfish free
dairy free
pescatarian
- 1/2 ts salt
- 1 ts fresh ground black pepper
- 1 clove of garlic (bruised)
- 2 #10 cans of black-eyed peas
- 1/4 c cider vinegar
- 1/4 c thinly sliced onion
- 3/4 c peanut oil
- 1/4 c wine (i like red wine but
- Carbohydrate 0.673666458195072 g
- Cholesterol 0 mg
- Fat 20.2700091666597 g
- Fiber 0.193145834915928 g
- Protein 0.09347499997664 g
- Saturated Fat 3.42867541666458 g
- Serving Size 1 1 Serving (27g)
- Sodium 0.485645833239467 mg
- Sugar 0.480520623279144 g
- Trans Fat 0.993924166666367 g
- Calories 182 calories
Drain liquid from peas. Place peas in a bowl and add the remaining ingredients. Mix throughly. Store in a jar. Remove the garlic clove after 2-4 days. This keeps for upto 15 days in the fridge. Serves 6-8 as an appetitizer and is good when scooped up with a saltine cracker!
