Combine garlic in a large non-aluminum saucepan with enough water to cover. Place over medium heat and bring to a boil; boil for 2 minutes, then drain thoroughly. When cool enough to handle, peel each clove without crushing. Transfer the cloves to a non-aluminum 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.
Wash 7 half pint jars. Keep hot until needed. Prepare lids as manufacturer directs. Combine the vinegar, wine and mustard seed in a medium non-aluminum saucepan and bring to a boil; keep hot. Pack the ginger and garlic evenly into one jar at a time, adding one chile. Ladle the hot brine into one jar at a time, leaving 1/2" head space. Wipe jar rim with clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for about 15 minutes.
