Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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

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.