Pickled Black-Eyed Peas - cooking recipe

Ingredients

2 (16 oz.) cans black-eyed peas, drained
2 buds garlic or less, minced
1 onion, sliced and separated into rings
1 c. vinegar
1 c. salad oil
1/2 tsp. salt
cracked pepper to taste

Preparation

Mix and put in a large jar or container with tight lid and refrigerate for at least 24 hours.
Stir gently occasionally.