Black-Eyed Pea Relish
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INGREDIENTS 1 cup vinegar
1/4 cup vegetable oil
2 (15-ounce each) cans black-eyed peas, rinsed and drained
12 small carrots, steamed until crisp-tender, coarsely chopped
1 green bell pepper, finely chopped
1 sweet onion, finely chopped
1 cup sugar
1/4 cup Worcestershire sauce
2 teaspoons black pepper
2 teaspoons salt, optional
2 dashed ground red pepperCombine vinegar and oil in a 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 a large bowl. Pour oil mixture over vegetable mixture.
Cover and refrigerate for 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