These three variations on Texas caviar (highly seasoned, pickled black-eyed peas) can be used as side dishes or condiments. Try all three in separate 1-pint jars; or use a 3 pint jar and make just one, and triple the spice mixture of your choice.
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 crushed red pepper flakes
2 Teaspoons whole fennel seeds
2 1/4 Cups white or cider vinegar
2 Tablespoons kosher salt
1.- In a 1 pint canning jar, using 2 cups of the black-eyed peas, alternate layers of the peas with oregano, cumin seeds, and Serrano chiles. In a second jar, layer 2 cups of peas with the wax peppers and mustard seeds. In a third jar, layer the remaining 2 cups of peas with the dried chile peppers, red peppers flakes, and fennel seeds. Set aside.
2.- In a saucepan, combine the vinegar and salt. Heat until the mixture just comes to a boil. Pour 1/4 cup of vinegar, mixture over each jar of peas to cover all layers. Seal the jars. When the mixture cools to room temperature, refrigerate at least 1 week and up to 1 month.
And there you go! I hope you can enjoy yourself preparing some of this wonderful Texas caviar, which is good with just about anything you want to use it with like a steak! salads! and much much more! Until next time you all! A small remainder Chef Mickey’s place will closed for the month of August, due to a much needed vacation, but will be back in September ready to go again with brand new menus items and much, much more! But we are open now, so come on down and have dinner with us! Kind regards. Always yours, Chef Mickey!