Recipe Archives->Preserving->Pickled Garlic 19

Pickled Garlic

2 lb. lg. garlic heads
1/3 lb. fresh ginger, peeled & thinly
sliced
1 cup coarse salt
7 dried red chilies
2 cup white wine vinegar
1 cup dry white wine
2 Tbsp. dried pepper flakes (or less)
2 1/2 Tbsp. 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, pepper flakes 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. 

Printable version: pickled-garlic19.txt.