OLD SOUTH PICKLED OKRA RECIPES

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More about "old south pickled okra recipes"

DEEP SOUTH DISH: SOUTHERN CAVIAR - BLACK EYED PEA SALAD



Deep South Dish: Southern Caviar - Black Eyed Pea Salad image

A vinaigrette dressed, festive southern vegetable salad twist on salsa, made with black-eyed peas, celery, pimentos, jalapeno, garlic, green onion and fresh tomato, and beloved on the church supper, potluck and entertaining circuits.

Provided by Deep South Dish

Total Time 8 hours 15 minutes

Prep Time 15 minutes

Number Of Ingredients 15

1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 cups cooked purple hull or black-eyed peas (or equivalent canned)
1/2 cup finely chopped purple onion
1/2 cup finely chopped celery
1 green onion, sliced
1 tablespoon minced garlic
1 tablespoon chopped pickled jalapeno
1 (2 ounce) jar pimentos, well drained
1 medium tomato, chopped
1 wedge lime, optional
1 tablespoon chopped fresh cilantro or parsley

Steps:

  • Whisk together the dressing ingredients in a lidded storage bowl.
  • Add all of the salad ingredients, except the lime and herbs; gently fold dressing over the top and stir.
  • Cover tightly and refrigerate several hours up to overnight before serving.
  • Squeeze lime juice and toss with herbs just before serving.
  • Store leftovers in the fridge, but consume in a couple of days.

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