Pickled Blackeyed Peas

• 4 cups black-eyed peas cooked
• 1/2 cup canola oil
• 1/2 cup peanut oil
• 1/2 cup red wine vinegar
• 1 each garlic cloves
• 1/4 cup red onion sliced
• 1/2 teaspoon salt
• 1 dash cayenne pepper

1. While peas (either freshly cooked or canned) are draining, mix dressing.
2. Toss with peas and cover tightly.
3. Refrigerate overnight.
4. Remove garlic.
5. Refrigerate for several days to enrich flavor before serving.
6. Serve with a slotted spoon, to mound on crackers or toast points as an appetizer.

blackeyed, canola oil, peanut oil, red wine vinegar, garlic, red onion, salt, cayenne pepper

Taken from recipeland.com/recipe/v/pickled-blackeyed-peas-38437 (may not work)