- 2 # 2 cans cooked, dried, black-eyed peas
- ½ to 1-cup salad oil
- 1/4 ¼ cup wine vinegar
- 1 clove garlic
- 1/4 ¼ cup diced onion
- 1/2 ½ teaspoon salt
- Cracked pepper
Drain the liquid from the peas. Place peas in a pan or bowl. Add remaining ingredients and mix thoroughly. Store in a jar in refrigerator and remove garlic clove after one day. Store at least two days and up to two weeks before eating. You’ll need a plate and fork for these. Or a tortilla chip.
Variations: Red and green bell peppers, chopped jalapenos, green onions, marinated mushrooms, artichoke hearts, cilantro, lime juice, bottle vinaigrettes and radishes are among the other ingredients cooks add to pickled black-eyed peas to help them hold their own in the current world of marinated salads.