Pickled Black-Eyed Peas Recipe

Difficulty LevelEasyHealth IndexHealthy

Interest GroupParty

2 cans black-eyed peas

1 onion, chopped

1 c. salad oil

1/2 c. vinegar

1 tsp. salt

Pepper to taste

Hot sauce to taste

1 clove of garlic, crushed

1/4 c. chopped green pepper

I can chopped mushrooms drained

Drain black-eyed peas; rinse well.
Drain thoroughly
Combine all ingredients.
Refrigerate for at least 4 days before serving.

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