Pickled Blackeyed Peas

These pickled black-eyed peas are a slow-burn kind of recipe.

You mix them with the dressing, toss them in the fridge, and then you wait. The garlic steeps in the oil-and-vinegar mixture overnight, then gets removed so the flavor is present but not overwhelming. Over the next few days, the peas soak up that tangy, garlicky, slightly spicy dressing and get better with every passing hour.

The dressing itself is bold: equal parts canola oil and peanut oil mixed with red wine vinegar, sliced red onion, and a dash of cayenne. Peanut oil adds a subtle nuttiness you don’t get with a single-oil dressing.

Serve them cold with a slotted spoon, mounded on crackers or toast points. They’re a Southern appetizer staple, especially around New Year’s when black-eyed peas are considered good luck.

Chef Tips

• Remove the garlic clove after the overnight soak. Left in too long, it turns sharp and overpowers the peas.
• Give it at least 2 to 3 days for the best flavor. The overnight soak is the minimum, but patience pays off here.
• Use a slotted spoon to serve. The oil pools at the bottom and you want the peas, not a puddle of dressing.

Variations

• Add diced jalapeno for more heat.
• Toss in chopped fresh parsley or cilantro just before serving for a bright, herby finish.
• Use apple cider vinegar instead of red wine vinegar for a mellower, sweeter tang.