Pickled Black Eyed Peas

3 cups canned black-eyed peas
1 cup canola oil
1/4 cup red wine vinegar
1 garlic clove
1/4 cup onions, thinly sliced
1/2 teaspoon salt (or Tony Chachere's if you prefer them hotter)
1/4 teaspoon ground black pepper

Drain peas.
In a medium bowl, combine oil, wine vinegar, garic, onion, salt and pepper.
Mix well.
Add peas and still well.
Place in jar and refrigerate for 24 hours. Remove garlic after 1st day.
Marinate for 2 more days before serving.
Stores up to 2 weeks.