| 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
A Message from our Provider:
“The biblical concept of love says no to acts of selfishness within marital and other human relationships. #R. C. Sproul”