Recipe - Pickled Black Eyed Peas

2 cn (16 oz) black eyed peas;
drained
One half cup Veg oil (I use olive oil;
the smaller amount) (up to
3/4)
One fourth cup Wine vinegar
1 Clove garlic; threaded on a
tooth pick
One fourth cup Thinly cut or sliced up onion; (keep
the rings whole so they can
be avoided if desired)
One half teaspoon Salt or to taste
1/8 teaspoon Black pepper

Here's one of the ways we prepare black eyed peas for New Year's Day. This
recipe is from Southern Living, 1979.

Combine, refrigerate for at least 24 hours, stirring from time to time,
remove garlic after the first day. (I never remove the garlic until the
last minute, and if it's only for family, I add the garlic, minced, to the
dish).

Serve in 2 days to 2 weeks.

Posted to KitMailbox Digest by ddmmom@popalex1.linknet.net on Dec 30, 1997