Marinated Field Peas

• 15 black peppercorns
• 7 thyme sprigs
• 1 head garlic, halved horizontally
• 1 bay leaf
• 8 cups water
• 4 cups fresh field peas (white acre, lady peas, or black-eyed peas), rinsed
• 2 teaspoons kosher salt, divided
• 1/2 cup minced celery
• 1/2 cup minced red onion
• 1/2 cup coarsely chopped fresh flat-leaf parsley
• 1/3 cup extra-virgin olive oil
• 1/4 cup Banyuls vinegar or Champagne or white wine vinegar
• 1 tablespoon Dijon mustard
• 3/8 teaspoon freshly ground black pepper

1. Place peppercorns, thyme sprigs, garlic, and bay leaf in the center of a 6-inch square piece of cheesecloth. Bring corners together, and tie bundle with kitchen twine to form a sachet. Place sachet, 8 cups water, peas, and 3/4 teaspoon salt in a large Dutch oven; bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 30 minutes or until peas are tender. Stir in 3/4 teaspoon salt. Remove pan from heat; cool to room temperature in cooking liquid. Remove sachet; discard. Drain (do not rinse peas).
2. Combine peas, celery, onion, and parsley in a large bowl. Combine remaining 1/2 teaspoon salt, oil, vinegar, and Dijon mustard in a small bowl, stirring with a whisk. Add vinegar mixture to pea mixture; toss to coat. Sprinkle with ground black pepper.

black, thyme, garlic, bay leaf, water, fresh field peas, kosher salt, celery, red onion, parsley, extravirgin olive oil, banyuls vinegar, mustard, freshly ground black pepper

Taken from www.myrecipes.com/recipe/marinated-field-peas (may not work)