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Texas Caviar

Pickled black-eyed peas


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
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.