SOUTHERN CAVIAR

1 small bag dried black-eyed peas or field peas
1 large onion, minced
2 large cloves garlic, minced
Vinegar
Sugar to taste, or Sweet'n'Lo
1 tsp dried oregano
1 tsp dried thyme or 3 tsps fresh thyme

Cover peas with twice their volume in water and bring to a boil, turn them off and let sit 1 hr. Drain and rinse to remove gas-creating chemicals. Add three times the peas' volume in wate and bring back to boil. Reduce heat and simmer until peas are tender, about 2 hrs. Drain peas, reserving liquid for soup or other repurposing. Cover peas in vinegar and add sweetener to taste--mixture should be sweet but not syrupy. Add garlic, onion, and herbs. Refrigerate 24 hours and serve as a side dish