Pickled Black-Eyed Peas - cooking recipe

Ingredients

4 c. cooked black-eyed peas, drained
1 c. salad oil
1/4 c. vinegar
1 c. garlic buds
1 medium onion, sliced
1/4 c. wine vinegar
1/2 tsp. salt
freshly ground pepper to taste

Preparation

Mix ingredients.
Store in covered container in refrigerator. Remove garlic after 1 day.
May be kept as long as two weeks in the refrigerator.