| Twelve Carat Black Eyed Peas Relish
1 cup of vinegar
1/4 cup of vegetable oil
Two 15 ounce cans of black-eyed peas, drained
12 small carrots, steamed until crisp-tender, coarsely chopped
1 sweet onion, finely chopped
1 green bell pepper, finely chopped
1 cup of sugar
1/4 cup of Worcestershire sauce
2 teaspoons of black pepper
2 teaspoons of salt (optional)
2 dashes ground red pepper |
|
Combine vinegar and oil in 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 large bowl. Pour oil mixture over vegetable mixture. Cover and refrigerate 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. |