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.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Rinse the black-eyed peas thoroughly under cold water. Check for any debris or damaged peas and discard them.

Step 2

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.

Step 3

Cook the black-eyed peas for 30-40 minutes or until tender but not mushy. Drain and set aside to cool slightly.

Step 4

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.

Step 5

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.

Step 6

Place the cooked black-eyed peas and the thinly sliced red onion in a clean, heat-proof glass jar or bowl.

Step 7

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.

Step 8

Let the mixture cool to room temperature, then stir in the chopped fresh parsley.

Step 9

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.

Step 10

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

Serving size	(1627.8g)

Amount per serving	% Daily Value*
Calories	482.5

Total Fat 2.7g	0%
Saturated Fat 0.3g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 7133.8mg	0%
Total Carbohydrate 86.3g	0%
Dietary Fiber 13.8g	0%
Total Sugars 46.8g
Protein 15.6g	0%

Vitamin D 0IU	0%
Calcium 221.4mg	0%
Iron 6.1mg	0%
Potassium 1203.2mg	0%

*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.

Source of Calories

Fat: 5.6%

Protein: 14.4%

Carbs: 79.9%