Pickled Black-Eyed Peas

• 1 cup dried black-eyed peas
• 1 yellow bell pepper
• 1/2 red bell pepper
• 1/2 fresh jalapeno chile
• 1/4 cup extra-virgin olive oil
• 1/4 cup white-wine vinegar
• 1/4 cup minced fresh chives
• 2 tablespoons minced red onion
• 1 teaspoon minced garlic
• Accompaniment: toasts or grilled or roasted meats

1. Quick-soak black-eyed peas.
2. In a saucepan simmer peas in water to cover until tender, about 20 minutes, and drain in a sieve.
3. Cut bell peppers into 1/4-inch dice.
4. Wearing rubber gloves, seed and mince jalapeno.
5. In a bowl stir together all ingredients and salt and pepper to taste.
6. Chill peas, covered, at least 4 hours and up to 2 days.
7. Serve peas chilled or at room temperature on toasts or with grilled or roasted meats.

blackeyed peas, yellow bell pepper, red bell pepper, jalapeno chile, extravirgin olive oil, whitewine vinegar, fresh chives, red onion, garlic, accompaniment

Taken from www.epicurious.com/recipes/food/views/pickled-black-eyed-peas-14609 (may not work)