Title: Texas Caviar - Pickled Black-Eyed Peas
Categories: Vegetable
Yield: 8 Servings
| 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 |
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!