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Recipe Summary
Yield: Makes 3 pints
Ingredients
Ingredient Checklist
6 cups Traditional Black-Eyed Peas
4 sprigs fresh oregano
2 teaspoons whole cumin seeds
2 small fresh serrano chile peppers or other hot chile peppers
1 small Hungarian wax pepper, cut into 1/4-inch rounds
2 teaspoons whole mustard seeds
2 small dried red-chile peppers
2 teaspoons red-pepper flakes
2 teaspoons whole fennel seeds
2 1/4 cups white or cider vinegar
2 tablespoons coarse salt
Gallery
Recipe Summary
Yield: Makes 3 pints
Gallery
Recipe Summary
Yield: Makes 3 pints
Recipe Summary
Yield: Makes 3 pints
Yield: Makes 3 pints
Makes 3 pints
Ingredients
Ingredients
- 6 cups Traditional Black-Eyed Peas
- 4 sprigs fresh oregano
- 2 teaspoons whole cumin seeds
- 2 small fresh serrano chile peppers or other hot chile peppers
- 1 small Hungarian wax pepper, cut into 1/4-inch rounds
- 2 teaspoons whole mustard seeds
- 2 small dried red-chile peppers
- 2 teaspoons red-pepper flakes
- 2 teaspoons whole fennel seeds
- 2 1/4 cups white or cider vinegar
- 2 tablespoons coarse salt
Directions
In a 1-pint canning jar, using 2 cups traditional black-eyed peas, alternate layers of peas with oregano, cumin seeds, and serrano chiles. In a second jar, layer 2 cups peas with wax peppers and mustard seeds. In a third jar, layer remaining 2 cups peas with chile peppers, red-pepper flakes, and fennel seeds. Set aside.
In a saucepan, combine vinegar and salt. Heat until mixture just comes to a boil. Pour 3/4 cup vinegar mixture over each jar of peas to cover all layers. Seal jars. When mixture cools to room temperature, refrigerate at least a week and up to a month.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Texas Caviar
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Reviews:
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Most Helpful
Most Positive
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Newest
All Reviews for Texas Caviar
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
