Pickled Blackeyed Peas Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
4 cup: Cooked blackeyed peas,, drained
DRESSING
1/2 cup: Canola oil,
1/2 cup: Peanut oil,
1/2 cup: Red wine vinegar,
1 Clove: garlic,
1/4 cup: Red onions, thinly sliced
1/2 tsp: Salt,
1 dash: Cayenne pepper,
Directions:
While peas (either freshly cooked or canned) are draining, mix
dressing. Toss with peas and cover tightly. Refrigerate overnight.
Remove garlic. Refrigerate for several days to enrich flavor before
serving. Serve with a slotted spoon, to mound on crackers or toast
points as an appetizer.
From vegan.zip at Michelle Stewarts SunShine PC Board, Pembroke
Pines, FL. Source unknown. Formatted by Cathy Harned.
Source from luhu.jp
dressing. Toss with peas and cover tightly. Refrigerate overnight.
Remove garlic. Refrigerate for several days to enrich flavor before
serving. Serve with a slotted spoon, to mound on crackers or toast
points as an appetizer.
From vegan.zip at Michelle Stewarts SunShine PC Board, Pembroke
Pines, FL. Source unknown. Formatted by Cathy Harned.
Source from luhu.jp