2 cans black-eyed peas
1 c. salad oil
1/4 c. wine vinegar
1 clove garlic
1/4 c. onion, thinly sliced
1/2 tsp. salt
1/4 tsp. ground black pepper

Drain peas. Mix all other ingredients, add peas, place in jar and refrigerate. Remove garlic after 1 day. Marinate for 2 days. Stores up to 2 weeks.