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Receta Pickled Garlic With Chiles And Ginger
by Global Cookbook

Pickled Garlic With Chiles And Ginger
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  Raciónes: 7

Ingredientes

  • 2 lb Garlic Heads, separated into cloves but unpeeled
  • 1/3 lb Fresh Ginger, peeled and thinly sliced
  • 1 c. Pickling Salt
  • 7 x Dry Red Chiles
  • 2 c. Wine Vinegar
  • 1 c. Dry White Wine
  • 2 1/2 Tbsp. Mustard Seed

Direcciones

  1. Combine garlic in a large non-aluminum saucepan with sufficient water to cover.
  2. Place over medium heat and bring to a boil; boil for 2 min, then drain thoroughly. When cold sufficient to handle, peel each clove without crushing.
  3. Transfer the cloves to a non-aluminum bowl. Add in ginger and salt with sufficient water to cover; chill mix for 2 days. Drain garlic mix and rinse thoroughly in cool water. Drain again.
  4. Wash 7 half pint jars. Keep warm till needed. Prepare lids as manufacturer directs. Combine the vinegar, wine and mustard seed in a medium non-aluminum saucepan and bring to a boil; keep warm. Pack the ginger and garlic proportionately into one jar at a time, adding one chile. Ladle the warm brine into one jar at a time, leaving 1/2" head space. Wipe jar rim with clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for about 15 min.