Pickled Black-Eyed Peas

Antipasto main stay, great for salads, too!

• Ready In: 48 hrs 10 mins
• Serves: 4-6

Ingredients

• 2 (12 ounce) cans black-eyed peas
• 1  cup olive oil
• 1⁄4 cup white wine vinegar
• 1  garlic clove
• 1⁄4 cup onion
•  fresh ground black pepper

Directions

1. Drain liquid from peas.
2. Place in bowl, add remaining ingredients.
3. Mix.
4. Store in covered jar.
5. Refrigerate for 2 days before serving (if you can wait that long).