---------- Recipe via Meal-Master (tm) v8.02
  
       Title: PICKLED GARLIC
  Categories: Condiments, Wine
       Yield: 6 jars
  
       2 lb Large garlic heads
     1/3 lb Fresh ginger; peeled and
            Thinly sliced
       1 c  Coarse salt
       7    Dried red chilies
       2 c  White wine vinegar
       1 c  Dry white wine
   2 1/2 tb 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
   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. Makes about 6 jars.
   Source:  Cookbook USA.
  
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