Pickled black eyed peas
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dried black eyed peas |
| 2 | cups | Italian salad dressing |
| 2 | cups | Green pepper; diced |
| 1½ | cup | Onion; diced |
| ½ | cup | Jalapeno peppers; finely minced |
| 2 | ounces | Pimiento; diced; drained |
| 1 | tablespoon | Garlic; finely chopped Salt to taste |
| Hot pepper sauce; to taste | ||
| 1 | cup | Parsley; chopped; optional |
Directions
NORMA WRENN NPXR56B
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 Source: Celebrate San Antonio A Cookbook by the San Antonio Junior Forum
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