Pickled Black-Eyed Peas

1. 1

   Pick over black-eyed peas and rinse.

2. 2

   In a 5-quart kettle simmer peas with bay leaf in water to cover by 2 inches until tender, 25 to 30 minutes, and remove kettle from heat.

3. 3

   Stir in salt and let peas stand 5 minutes.

4. 4

   Drain peas in a colander and discard bay leaf.

5. 5

   While peas are simmering, finely chop bell peppers and onion and mince garlic.

6. 6

   In a large bowl whisk together vinegar and oil until combined well and stir in hot peas, bell pepper, onion, garlic, and salt and pepper to taste.

7. 7

   Peas may be made 1 day ahead and chilled, covered.

8. 8

   Bring peas to room temperature before serving.

9. 9

   Just before serving, stir parsley into peas.

* Per serving · 4 servings · Values may vary.

No additional tips available.