Pickled black-eyed peas | Homesick Texan

Name: Pickled black-eyed peas | Homesick Texan
Ingredients: 1 pound dried black-eyed peas or 2 (15-ounce) cans black-eyed peas, drained and rinsed; Kosher salt; ½ medium red onion, cut into thin slivers; 2 cloves garlic, smashed; 1 jalapeño, cut into rings (optional); 1/2 to ¾ cup canola or olive oil (see note); ¼ cup red wine vinegar; ¼ teaspoon black pepper

"When Helen Corbitt, the famed Texan chef, arrived in Texas from New York in 1931, she was presented with the state’s love for black-eyed peas, a field pea that is small, beige, and adorned with a…..."

INGREDIENTS

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1 pound dried black-eyed peas or 2 (15-ounce) cans black-eyed peas, drained and rinsed

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Kosher salt

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½ medium red onion, cut into thin slivers

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2 cloves garlic, smashed

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1 jalapeño, cut into rings (optional)

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1/2 to ¾ cup canola or olive oil (see note)

•

¼ cup red wine vinegar

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¼ teaspoon black pepper

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