| 1 | Combine garlic in large saucepan with enough water to cover. |
| 2 | Place over medium high heat and bring to a boil. |
| 3 | Let boil for 2 minutes. |
| 4 | Drain thoroughly. |
| 5 | When cool enough to handle, peel each clove without crushing. |
| 6 | Transfer to a non-metallic bowl. |
| 7 | Add ginger and salt with enough water to cover. |
| 8 | Refrigerate mixture for 2 days. |
| 9 | drain garlic mixture and rinse thoroughly in cold water. |
| 10 | Drain again. |
| 11 | Pack ginger and garlic evenly into 7 clean hot half-pint jars to ?inch from the top. |
| 12 | Add 1 chili to each jar. |
| 13 | Combine vinegar, wine and mustard seed in medium saucepan and bring to rapid boil over high heat. |
| 14 | Ladle enough hot brine to cover garlic mixture. |
| 15 | run a plastic knife or spatula between mixture and jar to release any air bubbles. |
| 16 | Clean rim and threads of jar with damp cloth. |
| 17 | Seal with new, scalded, very hot lid. |
| 18 | Repeat with remaining jars. |
| 19 | Transfer jars to gently simmering water bath (180-190 degrees) and process for 10 minutes. |
| 20 | Let cool on rack. |
| 21 | Check for seal. |
| 22 | Store in cool dry place. |
| 23 | Makes about 6 jars. |
