Pickled garlic with chiles and ginger

7 Half pints

Ingredients

Quantity Ingredient
2 pounds Garlic Heads; separated into cloves but unpeeled
⅓ pounds Fresh Ginger; peeled and thinly sliced
1 cup Pickling Salt
7 Dried Red Chiles
2 cups Wine Vinegar
1 cup Dry White Wine
2½ tablespoon Mustard Seed

Directions

Combine garlic in a large non-aluminum saucepan with enough water to cover.

Place over medium heat and bring to a boil; boil for 2 minutes, then drain thoroughly. When cool enough to handle, peel each clove without crushing.

Transfer the cloves to a non-aluminum bowl. Add ginger and salt with enough water to cover; refrigerate mixture for 2 days. Drain garlic mixture and rinse thoroughly in cold water. Drain again.

Wash 7 half pint jars. Keep hot until needed. Prepare lids as manufacturer directs. Combine the vinegar, wine and mustard seed in a medium non-aluminum saucepan and bring to a boil; keep hot. Pack the ginger and garlic evenly into one jar at a time, adding one chile. Ladle the hot brine into one jar at a time, leaving ½" head space. Wipe jar rim with clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for about 15 minutes.

Source: Medford Mail Tribune Posted by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA

Posted to TNT - Prodigy's Recipe Exchange Newsletter by LinFields@...

on May 7, 1997

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