Pickled black-eyed peas
Pickled black-eyed peas
Ingredients/Components
- can black-eyed peas - 1 oz
- salad oil - 1/2 c
- vinegar - 2 Tbsp
- garlic powder - 1/8 tsp
- onion, thinly sliced - 1/3 c
- salt - 1/2 tsp
- black pepper to taste - 1 item
How to make pickled black-eyed peas:
Drain the peas. Put peas in a shaker jar. Add remaining ingredients and shake well. Tastes better if left in refrigerator for at least 2 days before serving. Will keep in refrigerator for about a month. Makes 2 cups.Recipe categories: Lunch/snacks, Appetizers, Salads.
Rating:
Related ingredients:
flour, sifted all-purpose flour, sesame seed, flank steak, can crushed tomatoes, corn flake crumbs, rump roast, round steak, ground, box frozen mixed vegetables, cooked and drained well, pork tenderloins, cut into 3 pieces
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