1/2 cup sugar
1/2 cup vinegar
2 cups cooked black-eyed peas, drained
1/4 cup oil
1 cup chopped green, red and/or yellow peppers
Stir vinegar and sugar together in a saucepan. Heat and stir over medium heat until sugar dissolves. In a glass or plastic bowl, combine peas, oil and peppers. Stir in sugar mixture, blending well. Allow to marinate several hours in the refrigerator before serving. Serve with pierced spoon as a side dish, or serve as a relish over beans or peas. Makes 4-6 side-dish servings.