Pickled Black-Eyed Peas - cooking recipe

Ingredients

2 (No. 2) cans cooked, dried black-eyed peas
1 c. salad oil
1/4 c. wine vinegar
1 clove garlic or garlic seasoning
1/4 c. thinly sliced onion
1/2 tsp. salt
cracked or ground black pepper

Preparation

Drain liquid from peas.
Place\tpeas
in
pan
or bowl. Add remaining ingredients and mix thoroughly.
Store in jar in refrigerator.
Remove garlic bud
after
one
day.
Store\tat least two days and put to two weeks before eating.\tRed kidney beans and garbanzo beans may be substituted.
Do the same way.