Pickled Black-eyed Peas

[Draggingtree]

Pickled Black-eyed Peas

2 fifteen-ounce cans cooked black-eyed peas 1 cup salad oil (modern palates may prefer less oil; start with 1/4 cup and add more to taste) 1/4 cup wine vinegar or more, to taste 1 whole garlic clove 1/4 cup thinly sliced onion 1/2 teaspoon salt cracked or freshly ground black pepper

 

Drain liquid from the peas. Place peas in a bowl, add remaining ingredients, and mix thoroughly. Store in a glass jar in refrigerator and remove garlic bud after one day. Store at least two days and up to two weeks before eating. You’ll need a plate and fork for these.

http://www.texasmonthly.com/food/how-to-make-texas-caviar/