Pickled Garlic

---------- Recipe via Meal-Master (tm) v8.02

Title: PICKLED GARLIC
Categories: Condiments, Wine
Yield: 6 jars

2 lb Large garlic heads
1/3 lb Fresh ginger; peeled and
Thinly sliced
1 c Coarse salt
7 Dried red chilies
2 c White wine vinegar
1 c Dry white wine
2 1/2 tb Mustard seed

Combine garlic in large saucepan with enough water to
cover. Place over medium high heat and bring to a
boil. Let boil for 2 minutes. Drain thoroughly. When
cool enough to handle, peel each clove without
crushing. Transfer to a non-metallic 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. Pack ginger and garlic evenly
into 7 clean hot half-pint jars to 1/2 inch from the
top. Add 1 chili to each jar. Combine vinegar, wine
and mustard seed in medium saucepan and bring to rapid
boil over high heat. Ladle enough hot brine to cover
garlic mixture.

Run a plastic knife or spatula between mixture and jar
to release any air bubbles. Clean rim and threads of
jar with damp cloth. Seal with new, scalded, very hot
lid. Repeat with remaining jars. Transfer jars to
gently simmering water bath (180-190 degrees) and
process for 10 minutes. Let cool on rack. Check for
seal. Store in cool dry place. Makes about 6 jars.
Source: Cookbook USA.

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