Chuck Wagon Recipes
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Texas Caviar

Pickled black-eyed peas

Ingredients:
Black-eyed Peas (Cow peas for you non-Texans) 2 (15 oz) cans or 4 cups.  Well Drained   Salad Oil 1 Cup
Wine vinegar 1/4  cup   Clove garlic (or garlic powder) 1 Clove
Thinly sliced onion 1/4  cup   Salt 1/3 tsp.


Place peas in a bowl, add remaining ingredients and mix thoroughly.  Place in a covered container in refrigerator and remove garlic after a day.  Keep at least 2 days or as long as 2 weeks before eating.  May be served as an accompaniment to a buffet meal or on crackers or corn chips.  I deal for New Years day tradition.

 
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