In an effort to come up with some super easy barbeque sides, I have gone back into my family archives and revisited some of my mother and grandmother's favorites. My newest addiction is a pickle and pea salad (yes, you heard right) that I can't stay out of when there is a bowl of it in the fridge. I've updated the ingredients a bit to kick up the flavors but the original old fashioned recipe is in there somewhere. I promise you that you will be addicted to this unusual concoction and if you aren't, pack it in ice and ship it to me because I love the stuff.
Feel free to use fresh or frozen peas for this recipe but I prefer mine Texas church lady style with the gray/green ones out of the can, so shoot me.
1 – 15 ounce can peas, drained
1 tablespoon finely diced yellow or red onion
2 hard-boiled eggs, chopped
2 slices bacon, fried to crispy and chopped
1/2 cup grated cheddar cheese (mild or sharp depending on your preference)
2 medium dill pickles, chopped (approximately 1/2 cup) plus 2 tablespoons pickle juice
1 small fresh or pickled (for a milder flavor) jalapeno, finely chopped (optional)
1/8 teaspoon granulated garlic
1/4 teaspoon salt
1/8 teaspoon black pepper
3 heaping tablespoons mayonnaise
2 tablespoons chopped roasted peanuts (I love the spicy flavored ones)
Place drained peas in a medium size bowl. Add the onion, eggs, bacon, cheese, pickles, pickle juice, jalapeno, garlic, salt pepper and mayonnaise. Gently stir to combine being careful not to break up the peas and eggs too much. Cover and refrigerate for approximately 30 minutes or until chilled through.
This can be made a day in advance and a couple of tablespoons of milk or pickle or jalapeno juice can be added if the mixture seems a bit stiff.
Sprinkle with peanuts just before serving.
recipe shared from: http://www.savourytable.com/2012/08/something-little-weird-and-wonderful.html
