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Texas caviar - pickled black-eyed peas

Yield: 8 Servings

Ingredients:

• 2 #10 cans of black-eyed peas
• 3/4 c Peanut oil
• 1/4 c Wine (I like red wine but -white may be used)
• 1 Clove of garlic (bruised)
• 1/4 c Thinly sliced onion
• 1/2 ts Salt
• 1 ts Fresh ground black pepper
• 1/4 c Cider vinegar

Instructions:

Drain liquid from peas. Place peas in a bowl and add the remaining ingredients. Mix throughly. Store in a jar. Remove the garlic clove after 2-4 days. This keeps for upto 15 days in the fridge. Serves 6-8 as an appetitizer and is good when scooped up with a saltine cracker!

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