Texas caviar - pickled black-eyed peas
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | #10 cans of black-eyed peas | |
| ¾ | cup | Peanut oil |
| ¼ | cup | Wine (I like red wine but white may be used) |
| 1 | Clove of garlic (bruised) | |
| ¼ | cup | Thinly sliced onion |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Fresh ground black pepper |
| ¼ | cup | Cider vinegar |
Directions
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!
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