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Pickled Black-Eyed Peas Helen Corbitt
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)
  • ½ to ¾ cup canola or olive oil (see note)
  • ¼ cup red wine vinegar
  • ¼ teaspoon black pepper
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