Friday, 20 March 2015

INGELEGDE AGURKIES



INGELEGDE GHERKINS

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/03/ingelegde-agurkies.html

(Genoeg vir omtrent n suikersakkie gherkins).
Sous: 
6 K Wit Asyn.
1 K Water
3 K Suiker.

Kook net tot suiker opgelos is.
Hou warm.
Was gherkins skoon af.
Sit skyfie Ui en 1/2t Pickling Spice in fles.
Vul styf met gherkins.
Vul met asyn/stroop oplossing.
Sit vadoek onder in n groot pot.
Pak flesse(wat ewe groot is) in pot.
Draai deksel net met 1 hand 1/2 vas.
Die deksel moet net-net vas wees.
Vul die pot met warm kraanwater tot net in die nek dan die flesse.
Bring tot kookpunt.
Sit plaat af, laat staan vir 10 - 15 min in pot.
Haal uit en draai goed vas.
Laat staan vir minstens 2 weke voordat dit geëet kan word.
(Bak-en-brou)**
Maggie De Castro


Pickled Gherkins Recipe -Quick and Easy

Basic pickling recipe for gherkins.. no soaking required. We like our pickles to have a bit of kick so we add basic pickling spice to the vinegar because it already has dried chili in it.. however you can use any combination of celery seed, fennel, black pepper etc. These are not crisp pickles.. they take the flavour well, hold their green colour and you can make a small trial batch with these quantities to see if you like them or not. Because I pick the gherkins from my garden daily, I just packed the gherkins into my jars before I started so I could estimate how much vinegar would be required for the finished product. This recipe is so quick you can just pick from the garden and pickle the same day. You can eat them when cold ( keep opened jars in fridge). I found this recipe on the cookitsimply.com website and fiddled wih it


Pickled Gherkins

http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/03/ingelegde-agurkies.html
  • 25 gherkins
  • 100 g salt
  • 1 liter water (brine)
  • 600 ml white vinegar
  • 1 tablespoon pickling spices 
  • small dill cucumbers.
  • brine, using 225 g salt to each 2 litres water.
  • spiced vinegar.

  1. Place the gherkins in a saucepan, and cover with the brine.
  2. Bring nearly to boiling point. Do not actually boil, but simmer for 10 minutes.
  3. Drain and leave until cold, then pack into (clean ,dry warmed jars) jars, and cover with spiced vinegar, preferably aromatic.
  4. Spiced vinegar.
  5. Place the vinegar and Pickling Spice in a saucepan. Bring to the boil, boil a minute or so and remove from the heat.
  6. You can pack and pour the vinegar when it cools if you prefer and use vinegar covers. I pour the vinegar on while still hot and seal straight away,( using mason jars, warm the jars first !)*food.*
Note:
Never take pickles from jar with your hands, always use a fork! Otherwise, the brine goes bad and gets white.

Pickle Cucumber
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/03/ingelegde-agurkies.html

6 large pickling cucumbers

1.8lt water
6 cloves
3 cardamom pods
1 teaspoon black peppercorns
1 teaspoon caraway seed
3 bay leaves
3 sprigs of fresh tarragon
125g salt
300ml cider vinegar

Method:
Slice the cucumbers lengthways
Deseed by scooping the centre out
Heat the water to boiling point with the condiments in it including the salt, once boiled take off, add the vinegar and leave to cool
Cut the cucumbers 1 inch thick and stuff into sterilised jars inserting some fresh dill in each as you go along
Pour in the pickling liquor to cover the cucumbers and seal the jars. Make sure there is no exposed metal on the inside. If so cut out some cars and cover it
Now leave for at least a month in a cool dark place. They will keep for a year and at their best after three month but ready after a month.
Once open keep in your fridge and use within 2 months.**chapelsteps*




Agurkiekonfyt
http://lekkerreseptevirdiejongergeslag.blogspot.com/2015/03/ingelegde-agurkies.html

**uit Anette Human se Lekker vir Later.*
Moenie die agurkie se lang stingels afsny nie. Sny kruisie onder san agurkie. Prik ook die agurkies so hier en daar.
Maak oplossing van 
15ml geblusde kalk per 3.5l water. 
Laat staan die mengsel tot die kalk afgesak het. '
Giet kalkwater af. Week agurkies oornag in kalkwater. Spoel agurkies af in varswater. 
Gebruik vir stroop: 
750ml water, 
500ml suiker en 
25ml suurlemoensap vir elke 500g agurkies. 

Verhit water, suiker en suurlemoensap tot kookpunt. Roer tot al die suiker opgelos is. Voeg agurkies by en kook tot agurkies deur gekonfyt is. Skuim dit af. Laat agurkies oornag in stroop maseer. Bottel en verseel die volgende oggend. Bere op koel donker plek.*Irene Marais 
Dankie julle, hier is n resep