Texas caviar - pickled black-eyed peas

Texas caviar - pickled black-eyed peas ingredients
- 2 #10 cans of black-eyed peas
- 3⁄4 c Peanut oil
- 1⁄4 c Wine (I like red wine but
- -white may be used)
- 1 Clove of garlic (bruised)
- 1⁄4 c Thinly sliced onion
- 1⁄2 t Salt
- 1 t Fresh ground black pepper
- 1⁄4 c Cider vinegar
Cooking Texas caviar - pickled black-eyed peas
1. Drain liquid from peas.
2. Place peas in a bowl and add the remaining ingredients.
3. Mixi throughly.
4. Store in a jar. Remove the garlic clove after 2-4 days.
5. This keeps for upto 15 days in the fridge.
6. Serves 6-8 as an appetitizer and is good when scooped up with a saltine cracker!.
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Leaves should be bright green and sprightly, not pallid, brown or limp, and the fruit should feel heavy for its size, yield slightly to pressure but be devoid of soft or brown spots. Look for a faintly fruity aroma that exudes from the stem, but beware a sweetish, fermented odor ›››


