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Add a photoServings: 7
Ingredients
- 2 lb Garlic Heads, separated into cloves but unpeeled
- 1/3 lb Fresh Ginger, peeled and thinly sliced
- 1 c. Pickling Salt
- 7 x Dry Red Chiles
- 2 c. Wine Vinegar
- 1 c. Dry White Wine
- 2Â 1/2 Tbsp. Mustard Seed
Directions
- Combine garlic in a large non-aluminum saucepan with sufficient water to cover.
- Place over medium heat and bring to a boil; boil for 2 min, then drain thoroughly. When cold sufficient to handle, peel each clove without crushing.
- Transfer the cloves to a non-aluminum bowl. Add in ginger and salt with sufficient water to cover; chill mix for 2 days. Drain garlic mix and rinse thoroughly in cool water. Drain again.
- Wash 7 half pint jars. Keep warm till 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 warm. Pack the ginger and garlic proportionately into one jar at a time, adding one chile. Ladle the warm 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 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 7 servings | |
| Calories 244 | |
| Calories from Fat 16 | 7% |
| Total Fat 1.86g | 2% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 16197mg | 675% |
| Potassium 626mg | 18% |
| Total Carbs 43.34g | 12% |
| Dietary Fiber 3.4g | 11% |
| Sugars 2.01g | 1% |
| Protein 8.58g | 14% |
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