Pea Vegetable Salad Christmas Relish Recipes

Steps:

• 1. In a medium mixing bowl, gently stir together peas, pimientos, pickle relish, onion, salt and pepper. Add cheese and 3/4 cup mayonnaise; fold together just until ingredients are moistened, adding more mayonnaise as needed. Place salad in serving bowl. If desired, sprinkle 1-2 tablespoons cheese and paprika over top to garnish.
• 2. Notes: This salad can be prepared up to 1 day ahead. Garnish just before serving. No, the peas are NOT cooked; they just need to be thawed to facilitate easy mixing. [This is usually the first question asked when I give out this recipe.]

Steps:

• 1. Combine first 6 ingredients and mix well.
• 2. Add peas, eggs and mayonnaise and mix gently.
• 3. Chill thoroughly (at least 2 hours).
• 4. Just before serving, mix in lettuce. A little more Salad Dressing may be needed.
• 5. Garnish with sliced, hard-boiled egg and sprinkle with paprika.

Steps:

• In a large bowl, combine the first five ingredients. Combine the mayonnaise, sugar, vinegar and salt; mix well. Pour over pea mixture; toss to coat. Cover and refrigerate for at least 2 hours. Just before serving, stir in peanuts. Garnish with egg slices if desired.

Steps:

• In a large kettle, combine chopped onions and peppers, add 4 cups boiling water and let stand for 5 minutes, stirring once.
• Drain the vegetables and return to the kettle with 2 cups vinegar and 2 cups water.
• Bring to a boil and simmer, stirring occasionally, for 5 minutes.
• Drain again and return vegetables to the kettle.
• In a saucepan, combine 3 cups vinegar with 4 1/2 cups sugar and the salt.
• Heat gently, stirring until the sugar is dissolved.
• Pour this over the vegetables.
• Bring to a boil and simmer, stirring occasionally, for 15 to 20 minutes until the syrup is slightly thickened and the vegetables are tender but have not lost their crispness.
• Pour into sterilized canning jars, filling to within 1/4-inch of the tops.
• Wipe rims with a dampened towel and seal the jars.
• Process in a boiling-water bath (water 2 inches above the jar tops) for 10 minutes.
• Remove the jars to cool and store in a cool dry place.

Steps:

• In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.
• In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables. Cover, and chill in the refrigerator 8 hours, or overnight.