Date: Sun, 14 Apr 1996 09:22:27 -0500 From: Judy Howle from Epicurious. The URL of the site is http://www.epicurious.com Gourmet Magazine, February 1995, Jessica B. Harris Black-eyed peas can even be pickled, as in this recipe, which also goes by the name of Texas caviar. The dish can be prepared with either cooked dried black-eyed peas, canned ones, or, if you are really lucky and live in an area where they can be obtained, with fresh ones. May be prepared in 45 minutes or less. In a bowl combine black-eyed peas with water to cover and let stand overnight. Drain peas and in a 4-quart saucepan, combine with water to cover by 2 inches. Add bacon fat and onion. Simmer mixture, covered, 30 to 40 minutes, or until peas are tender, and drain well, discarding onion. In a bowl, combine all ingredients with salt and pepper to taste and toss well. Chill mixture, covered, for at least 5 hours and up to 2 days. Serve black-eyed peas chilled or at room temperature. Serves 8. CHILE-HEADS DIGEST V2 #294 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.