Ingredients
- 2 #2 cans cooked black-eyed peas
- 1 cup salad oil
- 1/4 cup wine vinegar
- 1 clove garlic - or garlic seasoning
- 1/4 cup thinly sliced onion
- 1/2 teas salt
- freshly ground black pepper
Directions
Drain liquid from peas. Place peas in pan or bowl,add remaining ingredients and mix thoroughly. Stor in jar in refrigerator and remove garlic bud after one day. Store at least two days and up to two weeks before eating.
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Submitted 1/24/07.
Source: Helen Corbitt's Cook Book 1957
Submitted By: Sharon Janes
sjanes@austin.rr.com
Texas Caviar/Pickled Black-eyed Peas