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.