Hot, spicy, tangy and delicious, this amazing preparation will add plenty of flavor to any plate.
Pickled Garlic with Chiles and Ginger
Recipe type: Accompaniments
Serves: 7 half pints
- 2 pounds garlic heads; separated into cloves, but not peeled
- 1/3 pound fresh ginger; peeled and thinly sliced
- 1 Cup pickling salt
- 7 dried red chiles
- 2 Cups wine vinegar
- 1 Cup dry white wine
- 2 1/2 Tablespoons mustard seed
- 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.