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Black Eyed Pea Relish
1 c. vinegar
1/4 c. vegetable oil
2 cans (15 oz. each) black-eyed peas, drained
12 sm. carrots, steamed until crisp-tender, coarsely chopped
1 sweet onion, finely chopped
1 green bell pepper, finely chopped
1 c. sugar
1/4 c. Worcestershire sauce
2 tsp. black pepper
2 tsp. salt (optional)
2 dashes ground red pepper
Instructions
Combine vinegar and oil in small saucepan. Bring to a boil over high heat. Meanwhile, combine black-eyed peas, carrots, onion, green pepper, sugar, Worcestershire sauce, black pepper, salt and ground red pepper in large bowl. Pour oil mixture over vegetable mixture. Cover and refrigerate at least 24 hours to allow flavors to blend. Store, covered, in glass containers in refrigerator. Serve cold; garnish as desired. Makes 2 to 3 pints.
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