Black-Eyed Pea Relish

One of my co-workers would bring this dish to our gatherings.

Black-Eyes Pea Relish


1 c vinegar
1/4 c vegetable oil
2 (15 oz each) black-eyes peas, drained
12 small carrots, steamed until crisp-tender, coarse chopped
1 medium sweet onion, fine chopped
1 c sugar
1/4 c Worcestershire sauce
1/2 tsp pepper
1/2 tsp salt

Combine vinegar,and oil in small pan. Bring to boil.  Meanwhile, combine back-eyes peas, carrots, onion, green pepper, sugar, Worchestershire, pepper and salt in large bowl. Pour oil mixture over vegetable mixture.  Cover and refrigerate 24 hours for flavors to meld.  Store in refrigerator.  Serve cold.

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