Pickled Black Eyed Peas
Elevate your pickling game with this vibrant and tangy Pickled Black-Eyed Peas recipe! Perfectly tender black-eyed peas are paired with thinly sliced red onion and infused with a bold vinegar brine featuring aromatic herbs and spices like dill seeds, mustard seeds, and crushed red pepper flakes. The addition of apple cider vinegar and a touch of sugar balances the flavors beautifully, while fresh parsley adds a burst of color and freshness. This quick-pickled dish is not only easy to make but also versatile—serve it as a zesty side, a salad enhancement, or a unique topping for grain bowls. Ready in less than an hour with minimal prep, this recipe is a delicious way to transform simple pantry staples into a culinary masterpiece.
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Recipe Information
Ingredients
- 1 cup (dry) Black-eyed peas
- 4 cups Water
- 1 cup White vinegar
- 0.5 cup Apple cider vinegar
- 3 tablespoons Sugar
- 1 tablespoon Salt
- 3 whole (peeled and smashed) Garlic cloves
- 1 Bay leaf
- 1 teaspoon Dill seeds
- 1 teaspoon Mustard seeds
- 0.5 teaspoon Crushed red pepper flakes
- 1 teaspoon Black peppercorns
- 0.5 medium (thinly sliced) Red onion
- 2 tablespoons (chopped) Fresh parsley
Instructions
Rinse the black-eyed peas thoroughly under cold water. Check for any debris or damaged peas and discard them.
In a medium-sized pot, combine the black-eyed peas with 4 cups of water. Bring to a boil over medium-high heat, then reduce to a simmer.
Cook the black-eyed peas for 30-40 minutes or until tender but not mushy. Drain and set aside to cool slightly.
In another medium saucepan, combine the white vinegar, apple cider vinegar, sugar, salt, smashed garlic cloves, bay leaf, dill seeds, mustard seeds, crushed red pepper flakes, and black peppercorns.
Bring the mixture to a boil over medium heat, stirring to dissolve the sugar and salt. Reduce to a simmer and cook for 5 minutes to allow the flavors to meld.
Place the cooked black-eyed peas and the thinly sliced red onion in a clean, heat-proof glass jar or bowl.
Pour the hot pickling liquid (including all the spices) over the black-eyed peas and onions, ensuring everything is fully submerged. If needed, press down gently with a spoon to pack the contents tightly.
Let the mixture cool to room temperature, then stir in the chopped fresh parsley.
Seal the jar or cover the bowl tightly with a lid, and refrigerate for at least 8 hours or overnight to allow the flavors to fully develop.
Serve the pickled black-eyed peas chilled as a tangy side dish, salad topping, or addition to grain bowls. Store leftovers in the refrigerator for up to one week.
Nutrition Facts
Calories |
482 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.7 g | 3% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7134 mg | 310% | |
| Total Carbohydrate | 86.3 g | 31% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 46.8 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1203 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
