A Few pickle recipes:
Cauliflower pickles
By Shané Barnard Home, 16 February 2017
Pickles are mostly black-chopped fruits or vegetables that are either in vinegar or in a salt solution, added with sugar and spices for taste. Homemade pickles has the advantage that you can decide for yourself what the scented profile will be, this way you can give variety to your pickles. You don't need any special equipment to make pickles, but because of its acid content, it is advisable to use glass, emalje or plastic containers and castles of stainless steel.
Enough for 2 x 750 ml-its preparation time:
30 minutes plus 24 hour weektime
1 m flower coal head, broken into flowers
2 litres of water
80 ml salt,
Extra 1,2 litres of white wine vinegar
200 ml sugar
15 ml mustard seed
1 fresh red chilli or 5 ml dried chili flakes
1 red onion, cut into thin rings
1. Rinse off the cauliflower thoroughly clean. Mix the 125 ml salt and 2 litres of water and let the cauliflower lie in this saltwater for 24 hours. Drain.
2. Mix all the remaining ingredients except the onions and bring them to boiling. Stir until the sugar is solved. Add the flower flowers now and cook for about 3-5 minutes. Add the onions for the last minute. The texture must be bros and not low or muserig.
3. Pack the vegetables neatly and seemingly rule in hot, oso its. Heals the piekel liquid to boiling and pour it over the vegetables in the its. Seal the its while it's still hot.
Hint: Let pickles be ripe in a cool place for 1-2 months.
• Murgmumpkin pickles
Replace the cauliflower with murgmumps cut into long strips or into chips, but only let it lie in the saltwater for 1 hours, instead of 24 hours like at the flower kools. Cook the murgmumps also slightly shorter in the brine because they tend to cook pap quicker.
• Curry green bean pickles
Cut 1 kg young biltong into pieces and chop 500 g onions. Boil it in a little bit of water until just soft, and drain. Heats 1 litres of white vinegar, 30 ml cake flour, 500 ml sugar and 15 ml moderate kerriepoeier together. Stir until the sugar is solved. Add the beans and onions as soon as it starts cooking and cooking for 3-5 minutes. Remove from the heat and pack in hot, oso its. Seal the its.
Wortelpiekels Carroticles
Peel or scrape 1 kg young worteltjies and boil it in a little bit of water until just soft. Drain and pack it in make-up lessons. Push a lourier leaf in every flask. Cook 2-3 chopped garlic houses, a chopped green bell pepper, 250 ml white vinegar, 125 ml water, 80 ml sugar, 15 black peppercorns and 7 ml salt together until the sugar is solved. Pour it over the roots in the its and seal while it is still hot.
Rooikoolpiekel Red school piekel
Cut off the stronk and cut the red school into thin repies. Pack the koolrepies in layers in a bowl and scatter salt over each lagie-50 g salt for every 600 g red school. Let stand for 24 hours. Rinse thoroughly under fresh water and drain. Heats 500 ml white vinegar, 15 ml wonderpeper and 15 ml black pepper together. Pack the coal in oso its and fill it with the vinegar mix.
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