Canning Recipes




Pickled Garlic
Ingredients:
Amount Measure Ingredient -- Preparation Method


Cooking Directions:
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2 pounds large garlic heads
1/3 pound fresh ginger -- peeled, and
thinly sliced
1 cup coarse salt
7 dried red chilies
2 cups white wine vinegar
1 cup dry white wine
2 1/2 tablespoons mustard seed

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 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 a
rapid boil over high heat. Ladle enough hot brine into 1 jar 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 to 190 degrees) and process for 10 minutes. Let cool on a rack.
Check seals. Store in cool, dry place.

This recipe yields 7 half-pints.





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