Twelve Carat Black Eyed Pea Relish Recipe
Ingredients
1 cup vinegar
1/4 cup vegetable oil
2 cans (15 ounces each) 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 sugar
1/4 cup Worcestershire sauce
2 teaspoons black pepper
2 teaspoons salt (optional)
2 dashes ground red pepper
Directions
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 container in refrigerator.
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 container in refrigerator.
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