Pickled Black-Eyed Peas - cooking recipe

Ingredients

1 c. salad oil
1/4 c. wine vinegar
1 clove garlic
1/4 c. thinly sliced onion
1/2 tsp. salt
fresh ground pepper
1 pkg. cooked, cooled black-eyed peas

Preparation

Drain liquid from the peas.
Place peas in bowl.
Add remaining ingredients and mix thoroughly.
Store in jar in refrigerator and remove garlic bud after one day.
Store up to two weeks in refrigerator.