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