Pickled Black Eyed Peas

  • 1 lbs Dried black eyed peas
  • 2 oz. Pimiento; diced; drained
  • 2 cup Italian salad dressing
  • 1 Tbsp Garlic; finely chopped
  • 2 cup Green pepper; dicedSalt to taste
  • 1 1/2 cup Onion; diced
  • Hot pepper sauce; to taste
  • 1/2 cup jalapeños peppers; finely
  • 1 cup Parsley; chopped; optionalminced
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Soak peas overnight. Cook until just tender about 40 minutes. Do not over cook. Drain peas. In a large bowl, combine peas and salad dressing. Let peas cool.

Add green pepper, onion, green onion, jalapeñoss, pimiento, garlic, salt, hot pepper sauce and parsley. Marinate overnight. Serve as a relish, on a bed of lettuce as a salad or can be sutffed in a tomato.

Servings: 10-12
Source: Celebrate San Antonio A Cookbook by the San Antonio Junior Forum
Submitted by: Recipe Group Member