Category Archives: Inlê Groente / Bottled Vegetables

image_print

SOET- SUUR SOETRISSIES

Posted on by Posted in Inlê Groente / Bottled Vegetables, Inmaak & Inlê/Canning 1 Comment

tested

SOET- SUUR SOETRISSIES
Sny jou soetrissies (geel, groen, rooi) in mooi dun repies. Vul jou bottels lekker styf. Maak jou sous en gooi dit kokend bo-oor en verseël dit warm. (haal al die blasies uit as daar is met ‘n sosatiestokkie) ek het net 1 van elke kleur gebruik op die sous hoeveelheid.

SOUS
500 ml suiker
500 ml asyn
500 ml water
10 ml sout
½ teelepel peperkorrels

Kook asynmengsel vir so 3 min en giet oor die soetrissies in die bottels.
N.S in party van my bottels het ek ‘n paar ingemaakte peppedews bygevoeg om dit lekker styf te kry.
Foto: Marie Rheeder Troskie

PICKLED ONIONS WITH BRINE

Posted on by Posted in Inlê Groente / Bottled Vegetables, Inmaak & Inlê/Canning Leave a comment

1544979_10201925114943427_1352943114_n
PICKLED ONIONS WITH BRINE
4 litres small white onions
250 ml coarse salt
1,5 litres cold water
65 ml mixed pickling spices
500 ml sugar
12,5 ml salt
2 litres vinegar
Remove very outer leaves from the onions. Prepare brine with the 250 ml coarse salt and 1,5 litres cold water. Put the onions in the brine.
Leave for 24 hours.
Meanwhile, tie spices in a clean clean cloth bag. Place vinegar, sugar and salt in an unchipped enamelled saucepan. Add spices and bring to the boil. Boil for five minutes, remove from the heat and leave until cold. Then remove spices.
Remove onions from brine and drop into boiling water, leave for 5 minutes.
Drain the onions, peel and pack in jars. Fill the jars to overflowing with cold cooked spiced vinegar. Leave for six weeks to mature.
Makes about 3,5 litres.

Recipe and photo: Basheda Silk

4 KOPPIE TAMATIE BLATJANG

Posted on by Posted in Inlê Groente / Bottled Vegetables, Inmaak & Inlê/Canning Leave a comment

tested
4 KOPPIE TAMATIE BLATJANG

MAAL ALLES SAAM:
4 koppies tamaties
2 koppies rosyne
4 vars Granny Smith appels
2 rissies met pitte
4 groot uie

Plaas bogenoemde nadat dit gemaal in ‘n groot pot en voeg volgende by:
4 koppies suiker
2 eetlepels sout
1 ½ bottel goeie asyn

Prut vir plus minus 2 uur. Blatjang moet geen water hê wat uitsuipel nie.
Bottle warm in voorbereide warm bottels en deksels.

Tamatie blatjang moet ‘n ligte kleur hê want dis ‘n ligte vrug. As dit te lank kook is dit donker, taai en jiggie.

GREEN PEPPER CHUTNEY

Posted on by Posted in Inlê Groente / Bottled Vegetables, Inmaak & Inlê/Canning Leave a comment
greenpepper chutneytested
GREEN PEPPER CHUTNEY
2 kg greenpepper, gekap (weeg na opgekap).
3 uie gekap.
20 g rissiepoeier (ek gebruik rooipeper) (kan meer/minder insit).
2,5 kp asyn.
0,5 kp water.
2 kp suiker.
3 eetl kerriepoeier.
3 eetl borrie

Kook greenpepper, uie en rissiepoeier tot sag maar ferm. Gooi water af. Gooi res van bestanddele by en kook 7-10min. Maak dik mt 3-4eetl maizina. Bottel

Resep en foto: Tanya Smith

“SWEET TANGY” RADYSE

Posted on by Posted in Inlê Groente / Bottled Vegetables, Inmaak & Inlê/Canning Leave a comment

piekel radysetested

“SWEET TANGY” RADYSE

Benodig hele klomp radyse, ongeveer 1 kg, was mooi en sny in dun skyfies, strooi suiker oor en bere oornag in yskas. Voeg die volgende in kastrol en kook 5 min saam:
200 ml water
300 ml wit asyn
250 ml suiker
knippie sout
10 ml pickle spice
Voeg afgespoelde radys skyfies by en bring tot kookpunt, kook 5min.
Gooi in gesteriliseerde flesse.
Moet 24 uur staan voor gebruik.

Resep en foto: Marietjie van der Merwe

You cannot copy content of this page

DISCLAIMER: BY SUBMITTING CONTENT TO THIS WEB SITE, YOU ACKNOWLEDGE AND AGREE THAT THE TERMS AND CONDITIONS STATED IN THIS POLICY APPLY TO YOUR INTERACTIONS WITH ANY WEB SITE COMMUNITY AND THAT GOOD AND VALUABLE CONSIDERATION HAS BEEN PROVIDED TO YOU. IF YOU DO NOT AGREE WITH THESE TERMS AND CONDITIONS, DO NOT SUBMIT CONTENT TO THIS WEB SITE OR OTHERWISE ACCESS ANY COMMUNITY FEATURES ON THIS WEB SITE.