Pickled Blackeyed Peas
6 May 2011
|Black-eyed peas||1 Can (10 oz)|
|Wine vinegar||2 Tablespoon|
|Onion||1⁄4 Cup (4 tbs), minced|
|Cracked black pepper||To Taste|
|Salad oil||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm)|
Drain liquid from peas.
Mix all ingredients thoroughly.
Store in jar in refrigerator for at least 2 days and up to 2 weeks.
You may add button mushrooms.
Great for New Year's day.
Preparation Time:10 Minutes
Pickled Blackeyed Peas Recipe