Pickled Black-Eyed Peas - cooking recipe

Ingredients

1 (15 oz.) can black-eyed peas
1/2 c. salad oil
2 Tbsp. vinegar
1/8 tsp. garlic powder
1/3 c. onion, thinly sliced
1/2 tsp. salt
black pepper to taste

Preparation

Drain the peas. Put peas in a shaker jar.
Add remaining ingredients and shake well.
Tastes better if left in refrigerator for at least 2 days before serving.
Will keep in refrigerator for about a month.
Makes 2 cups.