Texas Caviar – Pickled Black-eyed Peas
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetables | 8 | Servings | |
INGREDIENTS
| 2 | #10 cans of black-eyed peas | |
| 3/4 | c | Peanut oil |
| 1/4 | c | Wine, I like red wine but |
| white may be used | ||
| 1 | Clove of garlic, bruised | |
| 1/4 | c | Thinly sliced onion |
| 1/2 | t | Salt |
| 1 | t | Fresh ground black pepper |
| 1/4 | c | Cider vinegar |
INSTRUCTIONS
Drain liquid from peas. Place peas in a bowl and add the remaining ingredients. Mix throughly. Store in a jar. Remove the garlic clove after 2-4 days. This keeps for upto 15 days in the fridge. Serves 6-8 as an appetitizer and is good when scooped up with a saltine cracker! From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 185
Calories From Fat: 179
Total Fat: 20.3g
Cholesterol: 0mg
Sodium: 146.6mg
Potassium: 19.2mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g