●  1 kg Garlic
●  2 cups White wine vinegar
●  200g Ginger, thinly sliced
●  2 Tbsp Mustard seeds
●  1 cup Salt
●  1 cup
●  Dry white wine
●  7 Red chillies, (approximately)
In a large saucepan, just cover the garlic with water.
Boil for two minutes then drain thoroughly.
When cool enough to handle, peel each clove.

Transfer to a large, non-metallic bowl.
Add ginger and salt and enough water to cover.
Refrigerate for two days.
Drain garlic and rinse thoroughly in cold water.
Drain again.
Pack garlic and ginger into sterile jars to one centimetre from the top.
Add one chilli to the top of each jar.

Combine vinegar, mustard seeds and wine.
Boil rapidly.
Pour into the jars to just cover the garlic.
Screw on lids.
Transfer jars to a gently simmering water bath and process for ten minutes.
Allow to cool on a cake rack. Store in a cool, dark place.

NB:Store in refrigerator for NO MORE than two months

Thank You to Alastair Wallace 

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