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Pickled

Black-eyed peas

2 cans black eyed peas rinsed and drained
1 onion chopped
¼ cup each red, green and yellow pepper
1 tsp minced garlic
½ cup Italian dressing
1 head lettuce leaves

Lagniappe

Simply mix all the ingredients together, refrigerate overnight and serve on
lettuce leaves.
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Pickled

Asparagus

Regular Pickled Asparagus For Spicy Pickled Asparagus
Ring Add to regular mix
Fresh Asparagus

4 cups white vinegar 2 tbsp pepper flakes
1 cup water ½ tsp cayenne pepper
2 tsp salt 12/tsp kosher salt
12 bay leaves 2 garlic cloves, peeled
2 tsp pickling spices 2 tsp sugar
2 tsp pepper (or 6 pepper corns)

Lagniappe

Combine all the ingredients, bring to a boil and let cool

Add the Asparagus to the cooled brine and allow them to set for a few days

NOTE: Great for Bloody Mary’s

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