Pickled field peas are a great relish to serve alongside roast pork, but they also make a great dip for corn chips. In the middle of winter, you can pretend it’s summer by serving a scoop of this pickle in a lettuce cup as a salad. A perfect hostess gift for New Year’s, or a special treat to serve for good luck.


  • 1/4 cup Frisée 

  • 1/4 cup Bunch of Curly Endive Chicory, remove tough stems

  • 1/4 cup Baby Arugula

  • 1/4 cup Baby Kale

  • 1/2 cup Broccoli, chopped

  • 1 small Red Onion, thinly sliced


(Needs 48hrs in the fridge for best results)

  • 4 Heirloom Tomatoes, sliced

  • 2 cup White Vinegar

  • 2 cup Red Wine Vinegar

  • 1/2 cup Balsamic Vinegar

  • 1oz Honey

  • 3/4 cup Raw Cane Sugar

  • 1 cup Olive Oil

  • 4 Shallots, sliced

  • 3 cloves Garlic, sliced

  • Fresh Chopped Herbs (chive blossoms, rosemary, thyme, tarragon, & nasturtium blossoms are some of the Stone ladies favorites!)

  • Sea Salt, to taste

  • Cracked Pepper, to taste

  • Pickled Lady Peas, for garnish


In a medium bowl, mix white vinegar, red wine vinegar, balsamic vinegar, honey, sugar, shallots, garlic, herbs, salt, & pepper.

Marinate the tomato slices in the vinegar marinade overnight.

The next day, pour off vinegar & add 1 cup olive oil to the vinegar mixture. Mix well & re-pour over the tomato slices. 

These will keep in the refrigerator for four weeks. 

Once the tomatoes are finished & ready to enjoy, wash all produce & greens & toss together. 

Garnish with Stone Hollow Farmstead Lady Pea Relish, marinated tomatoes (the marinade makes a yummy dressing, too!) & sliced avocado (if desired).

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Historically enjoyed by farm workers to keep hydrated on long hot days, Drinking vinegars are tart, tangy infusions of fruits, spices and OACV.