Pickled Black Eyed Peas
Try this Pickled Black Eyed Peas recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/8 ts black pepper
- 1/4 c onion thinly-sliced
- 1/2 c vegetable oil (i use olive oil
- 1 clove garlic threaded on a
- 1/2 ts salt or to taste
- 2 16-oz cn black-eyed peas
- 1/4 c wine vinegar
- Carbohydrate 126.32635125 g
- Cholesterol 0 mg
- Fat 77.7263875 g
- Fiber 30.6655620746613 g
- Protein 43.15234375 g
- Saturated Fat 6.6810092595 g
- Serving Size 1 1 Serving (1045g)
- Sodium 2686.1655 mg
- Sugar 95.6607891753387 g
- Trans Fat 1.99833525510001 g
- Calories 1360 calories
Heres one of the ways we prepare black eyed peas for New Years Day. This recipe is from Southern Living, 1979. Combine, refrigerate for at least 24 hours, stirring from time to time, remove garlic after the first day. (I never remove the garlic until the last minute, and if its only for family, I add the garlic, minced, to the dish). Serve in 2 days to 2 weeks. Posted to KitMailbox Digest by ddmmom@popalex1.linknet.net on Dec 30, 1997
