2 (#2) cans blackeyed peas
1 c. salad oil
1/4 c. vinegar
1 clove garlic (or garlic seasoning)
1/4 c. thinly sliced onion
1/2 tsp. salt
Black pepper (cracked or freshly ground)

Drain liquid from peas. Place peas in bowl and add oil, salt, vinegar, garlic onion, and pepper; mix thoroughly. Store in jar in refrigerator and remove garlic after one day. Store at least two days or up to two weeks before serving.