Recipe - Texas Caviar - Pickled Black-Eyed Peas

2 #10 cans of blackeyed peas
Three fourths cup Peanut oil
One fourth cup Wine (I like red wine but
white may be used)
1 Clove of garlic (bruised)
One fourth cup Thinly cut or sliced up onion
One half teaspoon Salt
1 teaspoon Fresh ground black pepper
One fourth cup Cider vinegar

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
24 days. This keeps for upto 15 days in the fridge. Serves 68 as an
appetitizer and is good when scooped up with a saltine cracker!

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini