Pickled Black-Eyed Peas
2 (15-oz.) cans black-eyed peas, rinsed and drained well
1/2 cup thinly sliced onion
1/2 cup salad oil
1/3 cup wine vinegar (I prefer red) cider vinegar will do
1 clove garlic, smashed and minced
1/2 teaspoon salt
1 1/2 to 2 teaspoon sugar
1/8 teaspoon black pepper
Place onions and peas in a 1 quart dish with a lid.
In jar with tight fitting lid, combine dressing ingredients and garlic. Shake dressing ingredients and pour over peas and onion.
Refrigerate from 2 days to 2 weeks before eating.
Makes 1 quart