Pickled Black-Eyed Peas These black-eyed peas need to marinate for a bit, but they’re so worth the wait. 2 15-oz. can black-eyed peas, drained (or 3 Cups frozen or freshly cooked black-eyed peas) 1 Cup salad oil 1/4 Cup wine vinegar 1 clove garlic (or 1/4 tsp. PENZEYS MINCED GARLIC) 1/4 Cup sliced onion (1 small) 1/2 tsp. salt 1/4-1/2 tsp. CRACKED BLACK PEPPER, to taste

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