| 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 |
tb |
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:
“God Himself does not propose to judge a man until he is dead. So why should you?”