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Title: Pickled Garlic with Chiles and Ginger
Categories: Relish Side Pickle
Yield: 7 Half pints
| 2 | lb | Garlic Heads; separated into cloves but unpeeled |
| 1/3 | lb | Fresh Ginger; peeled and thinly sliced |
| 1 | c | Pickling Salt |
| 7 | Dried Red Chiles | |
| 2 | c | Wine Vinegar |
| 1 | c | Dry White Wine |
| 2 1/2 | tb | Mustard Seed |
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 1/2" 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
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