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CATEGORY CUISINE TAG YIELD
Grains Relishes, Kooknet, Side dishes 7 Half pints

INGREDIENTS

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

INSTRUCTIONS

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
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by LinFields@aol.com
on May 7, 1997

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