Ingredients
3 cups sugar3 cups cider vinegar1/4 cup crushed red pepper flakes6 garlic cloves, minced2 tablespoons minced fresh gingerroot1-1/2 teaspoons canning salt
Preparation
In a Dutch oven, bring sugar and vinegar to a boil. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat; stir in the remaining ingredients.
Ladle hot liquid into 6 hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.
