OORNAG PICALILLY
Vir die pekel:
2 liter koue water
100 g sout
Was en kap die volgende groente in stukkies. Onthou jy smeer die picalilly op n broodjie en moet dit lekker kan hap.
Gerkins, wortels, murgpampoentjies, komkommer, blomkool in stukkies gebreek en 2 groot uie. Als saam so +-2kg.
Week die groente met die pekel oornag vir +-12 ure. Dreineer goed volgende oggend.

Vir die sous:
1.5 liter asyn
750 g suiker
30 g koekmeel
30 ml fyn gemmer
30 ml mosterdpoeier (Colemans hot english mustard)
30 ml borrie (Tumeric)
30 ml kerriepoeier matig
150 ml appelkooskonfyt
bietjie sout
bietjie swart peper na smaak

Meng al die sous bestanddele in die pot bymekaar en bring tot kookpunt.
Sous is te dun, los 120 ml maizena in bietjie water op en voeg by. Jy sal weet hoe dik jy sousie wil hê. Proe eers of die sous na jou smaak is. As dit te suur is voeg suiker by tot jy daarvan hou.
Sit nou die groente by en kook vir +-10min of tot groente sag is. Ek het my groente gekook dat dit nog ‘n crunch het. Roer dat dit nie brand nie..
Skep warm picalilly in vooraf gesteriliseerde bottels. Seël terwyl warm.
Foto en resep: Marié Fourie

LELANE’S PICKLED GARLIC AND FETA
1¼ teaspoons kosher salt
½ teaspoon whole black peppercorns
½ teaspoon mustard seeds
½ teaspoon fennel seeds
½ teaspoon crushed red pepper
Bring a small saucepan of water to a boil over high heat.
Add garlic and cook for 3 minutes; drain.

Transfer the garlic to a 2-cup glass canning jar (or other heatproof jar) with a tight-fitting lid.
Combine ⅔ cup water, vinegar, sugar, salt, peppercorns, mustard seeds, fennel seeds and crushed red pepper in a small saucepan.
Bring to a boil over high heat, stirring until the sugar and salt are dissolved.
Pour the hot pickling solution into the jar.
Let cool to room temperature.
Cover and refrigerate for at least 8 hours for the flavors to develope.
Make Ahead Tip: Refrigerate for up to 1 month
Photo:  Lelane van der Walt

SANDRA SE INGELEGDE NOEDELSLAAI
500 g noedels sag gekook, Ek gebruik die screws
250 ml olie
250 ml witasyn
410 g tamatie puree
500 g gekapte uie
1 green pepper fyn gesny
500 ml suiker
Sout en peper na smaak
15 ml sweet basil
25 ml kerriepoeier
Kook sous vir 15 minute tot uie sag is.
Voeg by 100 ml mayonnaise
Meng 2 teelepels maizena met bietjie water voeg by en kook tot effens verdik.
Voeg jou noedels by kook deur en bottel warm
Ek sit altyd cling wrap op my bottels voor Ek die deksels opsit
Geniet
Foto en resep van Sandra Schreuder-de Klerk

SKOONMA SE BEET
2 koppies beetwater
2 koppies suiker
3 koppies asyn
1 teelepel gemmer
½ teelepel kaneel.
sout en pepper na smaak

(Ek het dit een en half keer aangemaak vir 4 kg beet)
Kook bestanddele saam. Gooi gerasperde en gesnyde beet by en kook goed deur. Bottel warm.
Foto en resep: Aneen Ferreira

ZUCCHINI PICKLES
Preparation time: 10 minutes
Waiting time: 4 hours (2 hours x 2)
Cooking time: 10 minutes (5 minutes x 2)
1 kg / 2 pounds zucchini (thinly sliced)
2 medium onions (thinly sliced)
2 tablespoons salt
1 cup white vinegar
1.5 cups sugar
2 level teaspoons yellow mustard seed
1 level teaspoon celery seeds
1 teaspoon salt
1 level teaspoon turmeric
Combine the zucchini, onions and salt and stand for two hours. Rinse well and drain.
Mix the vinegar, sugar, salt and spices in a large saucepan with a lid and bring to a boil and simmer for 5 minutes. Add the zucchini and onion and stand for two more hours turning the zucchini over to marinate in the pickling solution. Reheat and boil for just 5 minutes.
Cool until warm and place in hot sterilised jars. Seal tightly and turn upside down for 15 minutes. Turn right side up and you should have a seal.
Ps. I could not get celery seeds so I used a tablespoon celery salt and didn’t used normal salt and added a teaspoon of pickled spices.
Tip:
when dealing with this much zucchini and onions, use a mandolin to slice both as it will save considerable time. Just watch for your fingers!
Recipe posted by Elizna Willemse Tinone
Photo: Elizna Willemse Tinone

GRANNY SMIT APPELJELLIE

Hi Rina hier is n meer volledige resep wat ek gebruik.
Jy kan Kweper, appel of koejawel gebruik om die jellie te maak, het ook al appel gebruik en kruisement jellie hiermee gemaak.

2 kg appels of enige bo genoemde vrugte
2 liters water
600 g suiker (750 ml)
Was vrugte af onder lopende water en sny in stukke (onthou vrugte skille en pitte)
voeg water by en kook ongeveer 1 tot 1½ uur lank oor matige hitte
Syg sap deur vir 5 uur lank of oornag, met ‘n moeslien doek (moenie druk om sap vinniger uit te kry nie, dit moet self deur syfer) laat sap afkoel.
Meet af; 1 liter sap en voeg suiker by, roer tot opgelos.
Verhit tot kookpunt, syg sap weer deur moeslien doek.

Kook die helder stroop totdat dit stol punt bereik, (moenie roer nie) skep skuim af.
Bottel warm in gesteriliseerde bottels.
Om te toets vir jellie, vat ek ‘n piering en bietjie spiritus, skap ‘n teelepel jellie in die piering by die  spiritus, as dit ‘n soliede klont vorm, is jou jellie reg, as dit klomp klein klontjies maak, kook nog bietjie en voeg so 2 eetlepels suurlemoen sap by.
As jellie lyk of dit begin braai (so geleer by my moeder) dan is dit reg, hoop die resep is meer volledig, vra maar weer asb?

Resep en foto deur Alta Gunter Van Dyk

PIEKEL ASPERSIES
(Maak 2 flesse)
800 g vars aspersies, gewas
250 ml witwynasyn
300 ml water
5 ml mosterdsaad
7,5 ml piekelspeserye
15 ml sout
IN ELKE GESTERLISEERDE FLES:
knypie rooipeper
2,5ml dille saad
½ knoffelhuisie
½ jalapeno rissie [opsioneel]
Sit die aspersies in ‘n kastrol vol kookwater en blansjeer vir 1 minuut.
Dreineer en spoel onder koue water af.
Pak die aspersies (probeer so veel as moontlik inpas) in die bereide flesse met die punte na bo.
Verhit die witwynasyn, water, mosterdsaad, piekelspeserye en sout in ‘n kastrol en laat vir 15 minute kook.
Giet dit bo-oor die lote in die flesse en verseel dadelik, maar draai die deksel weer ‘n halwe draai los.
Steriliseer die aspersies vir 5-10 minute in ‘n waterbad.
Haal die flesse uit, draai die deksel dadelik styf toe en laat die flesse afkoel.
WENK:
Regop flesse werk beter.
Dit is moeilik om te bepaal hoeveel aspersies jy in elke fles sal inpas omdat die dikte van die aspersies geweldig verskil.

GARLIC PICKLES
4 heads garlic
2 small dried Thai peppers
1 cup sugar
2 cups red wine vinegar
2 cups water
8 whole cloves
2 tablespoons whole black peppercorns

Separate garlic cloves, but do not peel.
Place all ingredients in a large pot.
Bring to a boil and cook for 10 minutes, stirring occasionally.
Reduce heat to medium and cook 5 minutes.
Transfer to a large glass jar large enough to hold garlic and the liquid, seal tightly.
Refrigerate at least 6 months before serving.
The garlic improves with age for as long as 15 years.

SWEET MUSTARD PICKLES
1/2 cup (140 grams) coarse cooking salt
2 cups (500 ml) boiling water
1 liter (4 cups) cold water
500 grams cauliflower, chopped coarsely
4 medium brown onions (600 grams) chopped coarsely
2 cucumbers (260 grams) unpeeled, chopped coarsely
3 cups (750 ml) cider vinegar
4 cups (440 grams) white sugar
1 tablespoon mustard powder
1 teaspoon curry powder
1 teaspoon turmeric
1/3 cup (50 grams) cornflour
2 tablespoons water

Combine salt and the boiling water in a large non-metallic bowl. Stir until salt dissolves. Add the cold water. Add vegetables. Mix well. Cover with a large plate or sealed plastic bag half filled with water to keep vegetables submerged. Stand overnight.
Rinse and drain vegetables well.
Drain on absorbent paper.
Combine vegetables, vinegar, sugar and spices in a large saucepan.
Stir over high heat without boiling until.sugar dissolves.
Bring to the boil.
Reduce heat and simmer, uncovered for about 10 minutes or until vegetables are tender.
Blend cornflour with the water in a small jug until smooth.
Add to saucepan and cook, stirring, until mixture thickens.
Spoon hot pickle into hot sterilised jars, seal immediately.
Label and date jars when cold.
Store pickles in a cool, dark place for at least 3 weeks before opening.

Die totale hoeveelheid groente is min of meer 1.4 kilogram. Ek het bietjie minder van die ander groente gebruik en rooi soetrissie en wortel bygevoeg. Die rooi en oranje lyk net sommer mooi vir my.

Resep en foto:  Annatjie Heydenrych

INGELEGTE KOMKOMMER SLAAI
1 groot komkommer
1 ui
1 rooi peper

Kook die volgende saam
200 ml water
120 ml asyn
100 ml suiker
5 ml sout

Sny komkommer, ui, peper in ronde ringe. Voeg by sous en kook tot deurskynend.
Roer kort kort en bottel.
Nota:   Ekke maak die sous apart en kook tot suiker gesmelt is. Voeg dan die gesnyde komkommers en ui by.
En kook. Dis omtrent so 10 min jy sal sien die komkommer word deurskynend, maar nie pap kook nie. Roer kort kort sodat alles in die sous kom. Ek sit vir die eerste 5 min somer ‘n deksel op ook. Dit help dat dit vinniger kook. Hoop dit help
Foto: Benhet Nieuwenhuis