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makes 5-250ml jars. Sterilize jars. Separate garlic into cloves. Peel (blanch in rapidly boiling water 30 seconds, immerse in cold water, drain and peel). In large stainless steel pan, combine vinegar, wine, pickling salt, sugar and oregano. Bring to a boil, boil gently 1 minute. Remove from heat. Add peeled garlic cloves. Stir constantly for one minute. Pack garlic and 1 dried chili pepper into a hot jar leaving 3/4 inch space. Pour on hot liquid leaving 1/2 inch headspace. Remove air bubbles. Wipe jar rim and place lids prepared according to manufacturers directions. Place in canner, return to boil. Process 10 minutes. No changes should be made because garlic is a low acid food.
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