{"id":11654,"date":"2025-08-20T13:01:38","date_gmt":"2025-08-20T10:01:38","guid":{"rendered":"https:\/\/andrestover.com\/?p=11654"},"modified":"2025-08-20T13:01:39","modified_gmt":"2025-08-20T10:01:39","slug":"fresh-pickles","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/fresh-pickles\/","title":{"rendered":"V\u00e4rsked soolakurgid"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Nagu lubatud sai, Peipsi\u00e4\u00e4rse toidukultuuri tutvustamine j\u00e4tkub. Selles kirjat\u00fckis saab lugeda, mismoodi valmistada k\u00f5ige imelisemaid v\u00e4rskeid soolakurke, mida ma olen elus proovinud. Ja taas ei valmistanud neid mina ise vaid neid valmistas kohalik, muutes selle retsepti veelgi autentsemaks. Mida ma v\u00f5in ainult kommenteerida on see, et maitsetaimede hulk, mis kurkide tegemiseks kulus on muljetavaldav, aga see on ilmselt ka p\u00f5hjuseks, miks need sedav\u00f5rd maitsvad on.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2025\/08\/Kurk_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-11665\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2025\/08\/Kurk_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/08\/Kurk_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/08\/Kurk_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/08\/Kurk_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamise aeg: 24-48 tundi<br>Tase: Lihtne<br>Kogus: 1 kg kurke<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>1 kg kurke<br>10 keskmist k\u00fc\u00fcslaugu k\u00fc\u00fcnt l\u00f5igatud j\u00e4medalt t\u00fckkideks, kui k\u00fc\u00fcslaugu varred on rohelised, siis viiluta kahe k\u00fc\u00fcslaugu varred umbes 1 cm paksusteks viiludeks<br>2 suurt m\u00e4dar\u00f5ikaleht<br>Korralik peot\u00e4is tillivarsi koos \u00f5isikutega<br>2 liitrit vett<br>2 spl j\u00e4medat meresoola<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Valmistamine:<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Pese kurgid ja tillioksad k\u00fclmas vees<\/li>\n\n\n\n<li>L\u00f5ika k\u00fc\u00fcslaugud t\u00fckkideks, l\u00f5ika t\u00fckkideks \u00fcks m\u00e4dar\u00f5ikaleht.<\/li>\n\n\n\n<li>Kasuta suurt klaaspurki v\u00f5i roostavaba kaussi v\u00f5i keedupotti. Aseta poti p\u00f5hja pooled t\u00fckkideks l\u00f5igatud m\u00e4dar\u00f5ikalehed, k\u00fc\u00fcslaugut\u00fckid ja k\u00fc\u00fcslaugu varre t\u00fckid ja tillivarred. Aseta nende peale kurgid ning lao kurkide peale j\u00e4rgmine kiht maitsetaimi ning kata k\u00f5ik m\u00e4dar\u00f5ikalehtedega.<\/li>\n\n\n\n<li>Sega k\u00fclm vesi meresoolaga seni kuni sool lahustub. Vala soolane vesi kurkidele, kata anuma m\u00f5\u00f5tudest v\u00e4iksema taldrikuga, mis aitab kurke ja maitsetaimi hoida vedelikuga kaetult. Kata hapendusanum kaanega ja t\u00f5sta +4 kraadi C juurde hapnema.<br>Sedasi k\u00fclmas hapnedes on kurgid h\u00e4sti kr\u00f5mpsud ja 24 tundi hiljem ideaalse maitsega. Hapenda kurke maksimaalselt 48 tundi, seej\u00e4rel t\u00f5sta need ilma soolveeta purki ja s\u00e4ilita kaane all.<br>Valmis!!<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2025\/08\/Kurk_blog2-1024x681.jpg\" alt=\"\" class=\"wp-image-11664\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2025\/08\/Kurk_blog2-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/08\/Kurk_blog2-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/08\/Kurk_blog2-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/08\/Kurk_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-11654\" data-postid=\"11654\" class=\"themify_builder_content themify_builder_content-11654 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Nagu lubatud sai, Peipsi\u00e4\u00e4rse toidukultuuri tutvustamine j\u00e4tkub. Selles kirjat\u00fckis saab lugeda, mismoodi valmistada k\u00f5ige imelisemaid v\u00e4rskeid soolakurke, mida ma olen elus proovinud. Ja taas ei valmistanud neid mina ise vaid neid valmistas kohalik, muutes selle retsepti veelgi autentsemaks. Mida ma v\u00f5in ainult kommenteerida on see, et maitsetaimede hulk, mis kurkide tegemiseks kulus on muljetavaldav, aga [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":11655,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,45],"tags":[435,478,473,459,636,785],"class_list":["post-11654","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-hoidised","tag-cucumber","tag-dill","tag-estonia","tag-garlic","tag-horseradish","tag-kasepaa","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11654","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=11654"}],"version-history":[{"count":16,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11654\/revisions"}],"predecessor-version":[{"id":11673,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/11654\/revisions\/11673"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/11655"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=11654"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=11654"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=11654"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}