2 (15 oz.) cans black-eyed peas with snaps, drained
1/2 c. red onion, sliced and separated into rings
1/2 c. chopped green pepper
1/2 clove garlic on wooden pick
1/4 c. sugar
1/4 c. vinegar
1/4 c. Crisco oil
1/2 tsp. salt
Dash of pepper
Dash of hot sauce

Combine first 4 ingredients. Combine remaining ingredients and pour over vegetables. Toss lightly. Cover and chill at least 12 hours. Remove garlic before serving. 6 to 8 servings.