Texas Caviar – Pickled Black-eyed Peas

Our crimes merited our sufferings, but His own mercy made Him a sufferer for us; for us He sweat those drops of blood, for us He trod the winepress alone, for us He assuaged the rigor of divine justice, for us, who were not only miserable, but offending creatures, and overwhelmed with more sins to be hated, than with misery to be pitied. He was crucified for us by His love, who deserved to die by His power, and laid the highest obligation upon us, who had laid the highest offenses upon Him.

Stephen Charnock

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Vegetables	8	Servings

INGREDIENTS

2		#10 cans of black-eyed peas
3/4	c	Peanut oil
1/4	c	Wine, I like red wine but
		white may be used
1		Clove of garlic, bruised
1/4	c	Thinly sliced onion
1/2	t	Salt
1	t	Fresh ground black pepper
1/4	c	Cider vinegar

INSTRUCTIONS

Drain liquid from peas. Place peas in a bowl and add the remaining
ingredients. Mix throughly. Store in a jar. Remove the garlic clove
after 2-4 days. This keeps for upto 15 days in the fridge. Serves 6-8
as an appetitizer and is good when scooped up with a saltine cracker!
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 185 Calories From Fat: 179 Total Fat: 20.3g Cholesterol: 0mg Sodium: 146.6mg Potassium: 19.2mg Carbohydrates: <1g Fiber: <1g Sugar: <1g Protein: <1g