{"id":2129,"date":"2021-07-16T00:06:10","date_gmt":"2021-07-15T21:06:10","guid":{"rendered":"http:\/\/andrestover.com\/?p=2129"},"modified":"2021-07-16T00:06:10","modified_gmt":"2021-07-15T21:06:10","slug":"fresh-salted-pickles","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/fresh-salted-pickles\/","title":{"rendered":"V\u00e4rsked soolatud hapukurgid"},"content":{"rendered":"

Suvel, v\u00e4hemalt \u00fche korra aastas tekib tahtmine tunda lapsep\u00f5lvest omaseks saanud v\u00e4rske hapukurgi maitset. Mitte seda eestlaste talvist, t\u00f5sist hapukurki, mille hapendamiseks mingil ajal lisati isegi aspiriinitablette, vaid kerget, 24 kuni 48 tundi loomulikul teel hapnenud, kergelt soolakat kr\u00f5mpsuvat kurki. Selle valmistamine on imelihtne. Vaja l\u00e4heb v\u00e4rskeid, suviseid kurke, tillioksi, mustas\u00f5stra lehti, k\u00fc\u00fcslauku ja soovi korral musta pipart, sinepiseemneid, isegi kurkumit. Aga sel korral tegin kurke vanal, klassikalisel viisil.<\/p>\n

\"\"<\/p>\n

Valmistamisaeg: Kurkide hapnema panemine 30 min, hapnemine 24-48 tundi<\/span>
\nTase: lihtne<\/span>
\nKogus: umbes 15 hapukurki<\/span><\/p>\n

Koostisosad:<\/span>
\nUmbes 15 v\u00e4ikest v\u00f5i keskmist peenrakurki
\n2 k\u00fc\u00fcslauguk\u00fc\u00fcnt
\n1,5 L k\u00fclma vett, ei ole tingimata vaja seda keeta, vees ei ole \u00fcldjuhul midagi, mis fermentatsiooniprotsessi rikuks
\n1 spl meresoola
\n0,5 spl suhkrut
\nPaar tillioksa koos \u00f5isikutega
\n5-10 mustas\u00f5stralehte<\/p>\n

\"\"<\/p>\n

Valmistamine:<\/span>
\n1. Sega vesi soola ja pipraga ja vala hoolikalt pestud klaaspurki
\n2. Aseta vette tillioksad ja musts\u00f5stralehed. Kui musts\u00f5stralehti ei ole saada, siis v\u00f5ib kurki teha ka ilma nendega. Lisa pooleks l\u00f5igatud k\u00fc\u00fcslauguk\u00fc\u00fcned. Kui soovid, siis lisa sinepiseemneid, m\u00e4rar\u00f5ikajuurt, kurkumit, musta pipart. Mina valmistasin oma kurgid vaid soola, pipra, tilli, musts\u00f5stra ja k\u00fc\u00fcslauguga maitsestatult
\n3. Topi purk kurke tihedalt t\u00e4is. J\u00e4lgi, et kurgid oleksid k\u00f5ik veega kaetud
\n4. Kata purk riidekattega v\u00f5i aseta purgile lihtsalt taldrik ja j\u00e4ta toasooja hapnema. Juba 8 tunni m\u00f6\u00f6dudes on n\u00e4ha k\u00e4\u00e4rimisprotsessi, 24 tunni kuni 48 tunni jooksul kurgid valmivad ja maitsestuvad, aga j\u00e4\u00e4vad kenasti kr\u00f5mpsuks
\n5. Korja kurgid veest v\u00e4lja. Selle aja peale on vesi muutunud hallikaks ja pinnal on vaht. Aseta kurgid tihedalt suletud karbiga k\u00fclmkappi. K\u00fclmas hoitud kurgid on eriti maitsvad
\n6. Allesj\u00e4\u00e4nud soolvesi k\u00f5lbab veel mitu p\u00e4eva uute kurkide starteriks. Selleks sega uuesti kokku vesi ja k\u00f5ik komponendid ning lisa sorts vana hapnemise vedelikku. Sellega kiirendad hapnemisprotsessi ja kurgid saavad valmis juba 24 tunniga.
\nSobib eelroaks v\u00f5i suupisteks. Sobib salatite valmistamiseks v\u00f5i niisama s\u00f6\u00f6miseks.
\nValmis!!<\/p>\n

\"\"<\/p>\n

\n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

Suvel, v\u00e4hemalt \u00fche korra aastas tekib tahtmine tunda lapsep\u00f5lvest omaseks saanud v\u00e4rske hapukurgi maitset. Mitte seda eestlaste talvist, t\u00f5sist hapukurki, mille hapendamiseks mingil ajal lisati isegi aspiriinitablette, vaid kerget, 24 kuni 48 tundi loomulikul teel hapnenud, kergelt soolakat kr\u00f5mpsuvat kurki. Selle valmistamine on imelihtne. Vaja l\u00e4heb v\u00e4rskeid, suviseid kurke, tillioksi, mustas\u00f5stra lehti, k\u00fc\u00fcslauku ja soovi […]<\/p>\n","protected":false},"author":1,"featured_media":2130,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,76],"tags":[587,435,478,473,459],"class_list":["post-2129","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rahvustoidud","category-korvalroad","tag-black-currant-leaves","tag-cucumber","tag-dill","tag-estonia","tag-garlic","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\/2129","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=2129"}],"version-history":[{"count":5,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/2129\/revisions"}],"predecessor-version":[{"id":2140,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/2129\/revisions\/2140"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/2130"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=2129"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=2129"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=2129"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}