Title: Pickled Black Eyed Peas
Categories: Vegetable Relish
Yield: 12 Servings

NORMA WRENN NPXR56B
1	lb	Dried black eyed peas
2	c	Italian salad dressing
2	c	Green pepper; diced
1 1/2	c	Onion; diced
1/2	c	Jalapeno peppers; finely minced
2	oz	Pimiento; diced; drained
1	tb	Garlic; finely chopped Salt to taste
		Hot pepper sauce; to taste
1	c	Parsley; chopped; optional

Soak peas overnight. Cook until just tender about 40 minutes. Do not over cook. Drain peas. In a large bowl, combine peas and salad dressing. Let peas cool. Add green pepper, onion, green onion, jalapenos, pimiento, garlic, salt, hot pepper sauce and parsley. Marinate overnight. Serve as a relish, on a bed of lettuce as a salad or can be sutffed in a tomato. Yield: 10-12 servings

Source: Celebrate San Antonio A Cookbook by the San Antonio Junior Forum

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