Saturday, 26 January 2013

WORTEL / CARROTS



LEMOEN & WORTEL BLADJANG: 
4 groot lemoene geskil en opgesny
900g wortels gekrap en gesny
15ml suurlemoen sap
225g (280ml) suiker
15 ml sout
2ml fyn naeltjies
2ml mosterdpoeier 25ml fyn gemmer
5ml rooi peper
900ml wit asyn
METODE:
Meng alles in 'n kastrol. Verhit stadig om die suiker op te los. Prut ongeveer 'n uur en 'n half of tot dikker. Bottel en seel.
Sandra Visagie*Lekker Resepte vir die Jongergeslag*http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/wortel-resepte.html



WORTELBLATJANG 
1kg wortels
1kg uir
1kg groenbone
1kg kopkool
1 brandrissie
1kg karamelsuiker
850ml bruinasyn
500ml water
75g gebleikte sultanas
30g kerriepoeier
12.5ml sout
METODE:
Skil die wortels en uie en rasper dit grof. Snipper die groenbone, kopkool en rissie. Verhit al die bestandele stadig tot kookpunt en roer dit aan die begin totdat die suiker opgelos is. Prut die mengsel tot sag en dik en roer dit af en toe. Bottel die blatjang warm in voorbereide bottels en verseël dit dadelik.
*Lekker vir later
*Lekker Resepte vir die Jongergeslag*http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/wortel-resepte.html


Maré Nieuwoudt
PICKLED CARROTS
Ingredients
1 cup distilled white vinegar
2 tablespoons white sugar
1 teaspoon salt
1/8 teaspoon ground black pepper
2/3 cup water
8 large carrots, diced
Directions
In a medium saucepan, mix distilled white vinegar, white sugar, salt, pepper and water. Bring the mixture to a boil. Remove from heat and allow to cool slightly.
Place the carrots in sterile containers. Cover with the vinegar solution. Seal the containers, refrigerate and marinate carrots 12 hours or overnight before serving.
ALL RECIPES.COM

*Lekker Resepte vir die Jongergeslag*http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/wortel-resepte.html

Maré Nieuwoudt
Pickled Carrot Recipe and Zucchini Sticks
Ingredients
35 to 40 carrot sticks
3/4 cup (175 mL) white vinegar
1 1/4 cups (300 mL) water
1/3 cup (75 mL) sugar


2 large garlic cloves, halved
1 teaspoon (5 mL) salt
3/4 teaspoon (7.5 mL) cayenne pepper
Directions
Arrange clean carrot sticks in a clean, sterilized jar or refrigerator container.
Blend vinegar, water, sugar, garlic, salt, and cayenne in a saucepan and bring to a boil. Simmer for three minutes, then pour the mixture over the carrots.
Cool completely and either seal and sterilize the jar or refrigerate. Chill for 24 hours before eating.
Enjoy! THE BEST CARROT RECIPES
*Lekker Resepte vir die Jongergeslag*http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/wortel-resepte.html



Maré Nieuwoudt
Easy to Make Pickled Carrots Recipes 
Here are 3 different, easy to make recipes for pickled carrots.
Pickled Carrots Recipe 1
4 lbs. baby carrots
6 dill stems
6 garlic cloves
Brine:
2 cups water
2 cups vinegar
3 tbsp. coarse salt
4 tbsp. sugar
1/4 tsp. cayenne pepper
1/2 tbsp. pickling spice
1 bay leaf
Directions:
Wash carrots. Combine all brine ingredients and cook for 10 minutes. Let brine cool. Sterilize jars. Add 1 piece of dill and 1 piece of garlic to each jar. Fill jars with carrots. Pour cooled brine over the carrots, filling to the top. Seal jars.

*Lekker Resepte vir die Jongergeslag*http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/wortel-resepte.html

Pickled Carrots Recipe 2
4 lbs. baby carrots
2 quarts water
1/2 cup salt
ice
4 cups water
4 cups vinegar
2 cups sugar
Add to each pint:
1/2 tsp. thyme
1 garlic clove
1/4 tsp. pickling spices
2 tsp olive oil
Directions:
Scrape carrots clean. Place the 2 quarts of water and salt into a bowl, stirring to dissolve salt. Add carrots and cover the carrots and water with ice. Place in the refrigerator for 2 hours. Rinse the carrots well and drain.
Combine water, vinegar and sugar in a pot and bring to a boil. After adding spices and oil to pint jars, fill jars with carrots. Add boiling brine, leaving about 1/2 inch at the top. Seal jars.

*Lekker Resepte vir die Jongergeslag*http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/wortel-resepte.html

Pickled Carrots Recipe 3
2 lbs. carrots
1 1/2 cups vinegar
1/2 cup sugar
1/2 cup water
1 tsp pickling salt
2 tbsp. finely chopped red pepper
1 tbsp. finely chopped hot banana pepper
1 tbsp. finely chopped green pepper
1 tbsp. minced garlic
1 tsp. oregano
Directions:
Fill boiling water canner with water. Place 5 clean half-pint mason jars in canner over high heat.
Peel carrots and slice into approximately 3' sticks. Combine vinegar, sugar water and salt in a large stainless steel or enamel saucepan. Bring to a boil and add carrots. Boil for 2 minutes.
Place Bernardin Snap Lids in boiling water and boil for about 5 minutes.
Combine peppers, garlic and oregano in a small bowl. Place 1 tbsp. of mixture into each hot jar. Add carrot sticks to within 3/4" - 1" from rim. Add pickling liquid and completely cover the carrots. Remove air bubbles. Wipe jar clean; snap on lids; place jar in canner. When all jars are in canner, cover and return water to boiling. Process for 20 minutes at altitudes up to 1000 ft. Remove jars and cool overnight. Check seals before storing.
Muchmenus(google)
2 large garlic cloves, halved
1 teaspoon (5 mL) salt
3/4 teaspoon (7.5 mL) cayenne pepper
Directions
Arrange clean carrot sticks in a clean, sterilized jar or refrigerator container.
Blend vinegar, water, sugar, garlic, salt, and cayenne in a saucepan and bring to a boil. Simmer for three minutes, then pour the mixture over the carrots.
Cool completely and either seal and sterilize the jar or refrigerate. Chill for 24 hours before eating.
Enjoy! THE BEST CARROT RECIPES
*Lekker Resepte vir die Jongergeslag*http://lekkerreseptevirdiejongergeslag.blogspot.com/2013/01/wortel-resepte.html