2 (16 oz.) cans black eyed peas, drained
1 clove garlic, halved
1/4 c. thinly sliced onion
1/2 tsp. salt
1/4 - 1/2 tsp. coarsely ground pepper
1 c. vegetable oil
1/4 c. fresh lemon juice
1/4 c. wine vinegar
3-4 thin lemon slices

Combine all ingredients; stir well. Refrigerate in a covered 1 quart jar at least two days; may be stored up to 2 weeks. Remove garlic after 24 hours, if desired.

Makes 1 quart.