Free Recipe Pickled Garlic with Chiles and Ginger
Recipe Type: R Recipes
Recipe Preparation: boil
Cooking Ingredients for Pickled Garlic with Chiles and Ginger Recipe
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
Pickled Garlic with Chiles and Ginger 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. 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
Cooking Temperature:
Recipe Serves: 7
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