Pickled Black-Eyed Peas

• 1 pound dried black-eyed peas
• 1 bay leaf
• 2 teaspoons salt
• 2 red bell peppers
• 1 small onion
• 2 large garlic cloves
• 6 tablespoons red-wine vinegar
• 2/3 cup vegetable oil
• 1/4 cup finely chopped fresh flat-leafed parsley leaves

1. Pick over black-eyed peas and rinse.
2. In a 5-quart kettle simmer peas with bay leaf in water to cover by 2 inches until tender, 25 to 30 minutes, and remove kettle from heat.
3. Stir in salt and let peas stand 5 minutes.
4. Drain peas in a colander and discard bay leaf.
5. While peas are simmering, finely chop bell peppers and onion and mince garlic.
6. In a large bowl whisk together vinegar and oil until combined well and stir in hot peas, bell pepper, onion, garlic, and salt and pepper to taste.
7. Peas may be made 1 day ahead and chilled, covered.
8. Bring peas to room temperature before serving.
9. Just before serving, stir parsley into peas.

blackeyed peas, bay leaf, salt, red bell peppers, onion, garlic, redwine vinegar, vegetable oil, flatleafed parsley

Taken from www.epicurious.com/recipes/food/views/pickled-black-eyed-peas-100575 (may not work)