Pickled Black-Eyed Peas

2 (15-oz.) cans black-eyed peas, rinsed and drained well

1/2 cup thinly sliced onion

1/2 cup salad oil

1/3 cup wine vinegar (I prefer red) cider vinegar will do

1 clove garlic, smashed and minced

1/2 teaspoon salt

1 1/2 to 2 teaspoon sugar

1/8 teaspoon black pepper

Place onions and peas in a 1 quart dish with a lid.

In jar with tight fitting lid, combine dressing ingredients and garlic. Shake dressing ingredients and pour over peas and onion.

Refrigerate from 2 days to 2 weeks before eating.

Makes 1 quart