canned black-eyed peas
red wine vinegar
onion, thinly sliced
( or Tony Chachere's if you prefer them hotter)
ground black pepper
- Drain peas.
- In a medium bowl, combine oil, wine vinegar, garic, onion, salt and pepper.
- Mix well.
- Add peas and still well.
- Place in jar and refrigerate for 24 hours. Remove garlic after 1st day.
- Marinate for 2 more days before serving.
- Stores up to 2 weeks.