Pickled Garlic

2 lb. lg. garlic heads
1/3 lb. fresh ginger, peeled & thinly
sliced
1 cup coarse salt
7 dried red chilies
2 cup white wine vinegar
1 cup dry white wine
2 Tbsp. dried pepper flakes (or less)
2 1/2 Tbsp. 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 mixture 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, pepper flakes and mustard seed in medium
saucepan and bring to rapid boil over high heat. Ladle enough hot brine 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 (180-190 degrees) and process
for 10 minutes. Let cool on rack. Check for seal. Store in cool dry
place. *I had only 6 jars plus some extra.


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