Pickled garlic (pete's recipe)

Yield: 1 Servings

Measure Ingredient
2 pounds Garlic
⅓ pounds Fresh ginger, pealed & thinly sliced
4 \N Red chili peppers
1 cup Course salt
4 cups White vinegar
2 cups White wine (Chablis)
2½ tablespoon Mustard seed (Put in cheese cloth or tea ball.)

Bring water to a boil, add garlic, and boil for 2 minutes. Drain ,and rinse in cold water. Peel skins off. When cool add salt, and ginger, and cover with water. Refrigerate for 2 days. Drain, and rinse good. Pack garlic in pint jars. Add 1 red chili pepper, and 2 pieces 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 hot only put =AB of a pepper per jar.

Posted to EAT-L Digest 23 Aug 96 From: Edward Tucker <edwardt@...> Date: Fri, 23 Aug 1996 20:11:57 -0700

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