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| | Pickled Black Eyed Peas
4 cups of cooked black eyed peas, drained
Dressing
1/2 cup of canola oil
1/2 cup of peanut oil
1/2 cup of red wine vinegar
1 Clove garlic
1/4 cup of red onions, thinly sliced
1/2 teaspoon of salt
a dash of Cayenne pepper
While peas (either freshly cooked or canned) are draining, mix dressing. Toss with peas and cover tightly. Refrigerate overnight. Remove garlic. Refrigerate for several days to enrich flavor before serving. Serve with a slotted spoon, to mound on crackers or toast points as an appetizer |
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