If you love cowboy caviar, you’re going to be obsessed with this quick pickled cowboy caviar recipe (also called Texas caviar). It’s tangy, refreshing and spicy!
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Pin ItPickled cowboy caviar is really good with grilled meats, tacos or as a dip with chips (especially corn chips like tortilla chips or Fritos).
How to Make Texas Caviar
- Mix the Veggies. Combine black-eyed peas, black beans, corn, tomatoes, bell pepper, red onion, cilantro, jalapeños, and garlic in a bowl.
- Put Together the Pickling Brine. Simmer the vinegar, sugar, salt, red pepper flakes, and oregano until dissolved, then remove from heat.
- Add Veggie Mix and Brine Into Jars. Pack the mixture into jars, pour hot brine over to cover, cool, and refrigerate before serving.
Texas Caviar Uses
- As a Dip with Chips: This is probably my favorite way to eat pickled cowboy caviar! It’s best with tortilla chips or other corn chips like Fritos.
- With Tacos: Very addictive when added in tacos or on top of enchiladas or quesadillas.
- Grilled Meat: My favorites are with grilled chicken thighs, breasts and steak.
Pin this now to find it later
Pin ItMore Good Cowboy and Cowgirl Recipes
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Candied Jalapenos (Cowboy Candy)
Pickle Recipes
Pineapple Cowboy Candy
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Cowboy Butter
Texas Caviar (Pickled Cowboy Caviar)
If you love cowboy caviar, you're going to be obsessed with this quick pickled cowboy caviar recipe (also called Texas caviar). It's tangy and refreshing!
Equipment
- 3 medium 16oz jars
Ingredients
- 1 ½ cup cooked black-eyed peas
- 1 ½ cups cooked black beans
- ¾ cups fresh or defrosted frozen corn kernels
- ¾ cups chopped ripe tomatoes
- 1 medium bell pepper, chopped
- ½ cup chopped red onion
- ¼ cup chopped cilantro, leaves and stems
- 1 to 2 jalapeños, sliced
- 2 garlic cloves, minced
- ½ tsp red pepper flakes
- 1 tsp dried oregano
- 2 cup vinegar
- 1 cup sugar
- 4 tbsp salt
Instructions
- To make the brine, add the vinegar, water, salt and sugar to a pot.
- Stir to combine.
- Bring to a simmer over medium low heat and cook until dissolved.
- Remove from the heat.
- Add the black peas, black-eyed peas, corn, tomato, bell pepper, onion, cilantro, jalapenos and garlic to a bowl and stir to combine.
- Pack the vegetables into a jars.
- Pour the hot brine over the vegetables, leaving 1/2″ of headspace.
- Close each jar with a nonreactive lid.
- Allow to cool to room temperature then refrigerate until needed.
Notes
Allow the vegetables to pickle for at least 24 hours before eating, preferably around 1 week for better flavors.
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