Ingredients
6 cups Traditional Black-Eyed Peas
4 sprigs fresh oregano
2 teaspoons whole cumin seeds
2 small fresh serrano chile peppers or other hot chile peppers
1 small Hungarian wax pepper, cut into 1/4-inch rounds
2 teaspoons whole mustard seeds
2 small dried red-chile peppers
2 teaspoons red-pepper flakes
2 teaspoons whole fennel seeds
2 1/4 cups white or cider vinegar
2 tablespoons coarse salt
Preparation
In a 1-pint canning jar, using 2 cups traditional black-eyed peas, alternate layers of peas with oregano, cumin seeds, and serrano chiles. In a second jar, layer 2 cups peas with wax peppers and mustard seeds. In a third jar, layer remaining 2 cups peas with chile peppers, red-pepper flakes, and fennel seeds. Set aside.
In a saucepan, combine vinegar and salt. Heat until mixture just comes to a boil. Pour 3/4 cup vinegar mixture over each jar of peas to cover all layers. Seal jars. When mixture cools to room temperature, refrigerate at least a week and up to a month.
