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Pickled Black Eyed Peas
Yield: 12 servings
1 lb dried black eyed peas
2 c Italian salad dressing
2 c green pepper, diced
1 1/2 c onion, diced
1/2 c jalapeno peppers, finely minced
2 oz pimiento, diced, drained
1 tb garlic, finely chopped
salt to taste
hot pepper sauce, to taste
1 c parsley, chopped, optional
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,
jalapenos, 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. Yield: 10-12 servings
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Blackeyed Pea Relish