1 (10-ounce) package frozen black-eyed peas
1/4 cup sugar
1/4 cup vinegar
1/4 cup water
8 slices bacon
1 small head cauliflower
1/2 cup diced celery
4 green onions with tops, chopped
1 (2-ounce) jar diced pimiento, drained
1 tablespoon brown sugar
2 tablespoons vinegar
1/2 teaspoon salt
Cook peas according to package directions, omitting bacon and salt; drain well. Combine peas and next 3 ingredients; stir well. Cover; chill 3 hours.
Cook bacon until crisp; drain well, reserving 2 tablespoons drippings in pan. Crumble bacon, and set aside.
Break cauliflower into flowerets; place in steaming rack. Cover; steam 10 to 15 minutes or until crisp-tender.
Drain peas; add cauliflower, celery, onions, pimiento, and bacon. Combine 2 tablespoons bacon drippings, brown sugar, 2 tablespoons vinegar, and salt in a saucepan. Cook over low heat until thoroughly heated; pour over vegetables, tossing gently.
Yield: 6 servings