Pickled Garlic

Ingredients

• 1 lb (0.5 kg) garlic heads, separated into cloves but not peeled
• 1/4 cup (50 mL) thinly sliced fresh ginger
• 1/2 cup (125 mL) pickling salt
• 1 cup (250 mL) vinegar
• 1 cup (250 mL) dry white wine
• 2 tbsp (25 mL) mustard seed
• 3 dried red chili peppers

Directions

1. In a large saucepan, combine garlic with enough water to cover; bring to a boil over medium heat. Let boil 2 minutes; drain thoroughly. When cool enough to handle, peel each clove without crushing. Transfer to a nonreactive 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. To prepare pickling liquid, combine vinegar, wine and mustard seed in a nonreactive Dutch oven. Bring to a boil. Pack ginger and garlic evenly into hot sterilized jars. Add 1 chili pepper to each jar. Pour boiling pickling liquid over garlic, leaving 1/2 inch (1.25 cm) headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. Add additional pickling liquid, if required, to maintain headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process in a boiling water bath. Process 15 minutes at altitudes of 1001 - 3000 feet (305 - 914 m). Process 20 minutes at altitudes of 3001 - 6000 feet (915 - 1829 m).