Pickled Black-Eyed Peas - cooking recipe

Ingredients

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

Preparation

Drain liquid from peas; place peas in bowl.
Add remaining ingredients and mix thoroughly.
Store in a jar in
the refrigerator for at least 3 days.
Remove garlic after the first day.