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Ingredients
- 2 lb Garlic
- 1/3 lb Fresh ginger, pealed & thinly sliced
- 4 x Red chili peppers
- 1 c. Course salt
- 4 c. White vinegar
- 2 c. White wine (Chablis)
- 2Â 1/2 Tbsp. Mustard seed (Put in cheese cloth or possibly tea ball.)
Directions
- Bring water to a boil, add in garlic, and boil for 2 min. Drain ,and rinse in cool water. Peel skins off. When cold add in salt, and ginger, and cover with water. Chill for 2 days. Drain, and rinse good. Pack garlic in pint jars. Add in 1 red chili pepper, and 2 pcs of Ginger. Combine vinegar, wine, and mustard seed, and bring to a boil. Pour over garlic, and seal.
- Makes 4 pints
- Note! Watch the red chili peppers, if they are real warm only put =AB of a pepper per jar.
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