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.