Preparation:
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. |
