Preparation / Directions:
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 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. Makes about 6 jars.
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