Ingredients for Pickled Black Eyed Peas
- Black Eyed Peas
- Canola Oil
- Red Wine Vinegar
- Garlic Clove
- 1/4 cup yellow onion, finely chopped
- 1 teaspoon salt
- Ground Black Pepper
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How to Make Pickled Black Eyed Peas
- Drain one 15-ounce can of black eyed peas thoroughly.
- In a medium bowl, whisk together 1/2 cup olive oil, 1/4 cup red wine vinegar, 2 cloves minced garlic, 1/4 cup finely chopped yellow onion, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Stir until well combined.
- Add the drained black eyed peas and gently stir to coat completely.
- Pack the pea mixture into a clean glass jar. Refrigerate for 24 hours.
- After 24 hours, remove the garlic cloves from the jar.
- Continue to marinate in the refrigerator for an additional 48 hours before serving.
- Once ready, enjoy! These pickled peas will store in the refrigerator for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
2g
Fat
27g
Carbs
11g