Country Caviar



Published by Harmony Books

This image courtesy of Joseph DeLeo

Serve these, pickled black-eyed peas as an appetizer, a side dish, or a dressing over garden lettuce.

4 servings



Total Timeunder 2 hours

Make Ahead RecipeYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseappetizer, side dish

Dietary Considerationegg-free, gluten-free, peanut free, soy free, tree nut free, vegan, vegetarian

Mealdinner, lunch


  • ¼ cup cider vinegar
  • ½ tablespoons sugar
  • Salt and freshly ground black pepper to taste
  • 1/8 teaspoon ground cloves
  • 2 cups cooked black-eyed peas, drained
  • ½ medium red bell pepper, cored, seeded, and finely chopped (generous 1/3 cup)
  • 2 scallions, finely chopped (about ¼ cup)


  1. In a medium bowl, whisk together the vinegar, sugar, salt, black pepper, and cloves.

  2. Stir in the black-eyed peas, bell pepper, and scallions. Cover and refrigerate at least 2 hours to marinate before serving. Serve chilled.


Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!


I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
Sign In using Email and Password