Pickled Garlic with Chiles and Ginger

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Pickled Garlic with Chiles and Ginger

 

2 lbs. garlic heads, separated into cloves but unpeeled

1/3 lb. fresh ginger, peeled and thinly sliced

1 cup pickling salt

7 dried red chiles

2 cups wine vinegar

1 cup dry white wine

2 1/2 tbsps. 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.

Makes 7 half pints.

 

 

 

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