| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | lb | Garlic |
| 1/3 | lb | Fresh ginger, pealed & |
| thinly sliced | ||
| 4 | Red chili peppers | |
| 1 | c | Course salt |
| 4 | c | White vinegar |
| 2 | c | White wine, Chablis |
| 2 1/2 | T | Mustard seed, Put in cheese |
| cloth or tea ball. |
INSTRUCTIONS
Bring water to a boil, add garlic, and boil for 2 minutes. Drain ,and rinse in cold water. Peel skins off. When cool add salt, and ginger, and cover with water. Refrigerate for 2 days. Drain, and rinse good. Pack garlic in pint jars. Add 1 red chili pepper, and 2 pieces of Ginger. Combine vinegar, wine, and mustard seed, and bring to a boil. Pour over garlic, and seal. Makes 4 pints Note! Watch the red chili peppers, if they are real hot only put =AB of a pepper per jar. Posted to EAT-L Digest 23 Aug 96 From: Edward Tucker <edwardt@SONIC.NET> Date: Fri, 23 Aug 1996 20:11:57 -0700
A Message from our Provider:
“We simply prepare ourselves. God fills us.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1486
Calories From Fat: 38
Total Fat: 4.5g
Cholesterol: 0mg
Sodium: 163.8mg
Potassium: 4597.9mg
Carbohydrates: 356.6g
Fiber: 19.1g
Sugar: 9.1g
Protein: 57.7g