{"id":19005,"date":"2018-09-29T10:07:00","date_gmt":"2018-09-29T09:07:00","guid":{"rendered":"http:\/\/jagodzianka.com.pl\/?p=19005"},"modified":"2018-09-29T10:07:00","modified_gmt":"2018-09-29T09:07:00","slug":"buraczki-marynowane-w-plastrach","status":"publish","type":"post","link":"https:\/\/jagodzianka.com.pl\/?p=19005","title":{"rendered":"Buraczki marynowane w plastrach"},"content":{"rendered":"<p><a href=\"http:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2018\/10\/P1010032.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-19008\" src=\"http:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2018\/10\/P1010032.jpg\" alt=\"\" width=\"700\" height=\"700\" \/><\/a><\/p>\n<div><\/div>\n<div><strong>\u00a0<\/strong><\/div>\n<div><\/div>\n<p><span style=\"color: #000000;\"><strong>Jesieni\u0105 tradycyjnie przetwarzam wi\u0119ksz\u0105 ilo\u015b\u0107 burak\u00f3w. Od kilku lat buraki ekologiczne kupuj\u0119 za po\u015brednictwem Ali ze sprawdzonego \u017ar\u00f3d\u0142a. W tym roku przetworzy\u0142am 15 kg. Po\u0142ow\u0119 burak\u00f3w star\u0142am na tarce i ulokowa\u0142am w s\u0142oikach. Pozosta\u0142e zamarynowa\u0142am w plasterkach.<\/strong><\/span><\/p>\n<p><strong><span style=\"color: #000000;\">Marynowane buraczki to pyszny dodatek do sa\u0142atek szczeg\u00f3lnie tych z dodatkiem wyrazistego smaku sera ple\u015bniowego, gorgonzoli, fety lub sera koziego i orzech\u00f3w. Jest te\u017c doskona\u0142ym dodatkiem do \u015bledzi. Plasterki burak\u00f3w to te\u017c smaczna przek\u0105ska i dodatek do obiadu. Zalew\u0119 z burak\u00f3w mo\u017cna wykorzysta\u0107 do barwienia ry\u017cu, \u015bledzi, doda\u0107 do barszczu. <\/span><\/strong><\/p>\n<p><strong><span style=\"color: #000000;\">Przygotowanie takich buraczk\u00f3w jest bardzo proste i niezbyt pracoch\u0142onne. Najwi\u0119cej czasu zajmuje samo gotowanie lub pieczenie burak\u00f3w. <\/span><\/strong><strong><span style=\"color: #000000;\">\u00a0<\/span><\/strong><\/p>\n<p><strong><span style=\"color: #000000;\">Umyte nie obrane buraki gotujemy. Nie nale\u017cy ich przegotowa\u0107. Najlepiej zostawi\u0107 al dente.<\/span><\/strong><\/p>\n<div><strong><span style=\"color: #000000;\">Ja osobi\u015bcie wol\u0119 buraki pieczone. W tym celu ka\u017cdego umytego buraka zawijam szczelnie w foli\u0119 aluminiow\u0105, uk\u0142adam na blasze i piek\u0119 w temperaturze 200 stopni przez godzin\u0119. Czas pieczenia zale\u017cy od wielko\u015bci burak\u00f3w. Je\u015bli s\u0105 wi\u0119ksze nale\u017cy je piec nieco d\u0142u\u017cej.<\/span> <\/strong><\/div>\n<div><\/div>\n<div><strong><span style=\"color: #000000;\">Ugotowane lub upieczone buraki studzimy i obieramy ze sk\u00f3rki. Kroimy w cienkie plastry i wk\u0142adamy do s\u0142oik\u00f3w. Do ka\u017cdego s\u0142oika wsypujemy p\u00f3\u0142 \u0142y\u017ceczki nasion gorczycy i zalewamy gor\u0105c\u0105 zalew\u0105. Pasteryzujemy przez 15 minut od momentu zagotowania wody. S\u0142oiki wyjmujemy z wody, dokr\u0119camy i odstawiamy na r\u0119cznik do g\u00f3ry dnem. Przykrywamy drugim r\u0119cznikiem i pozostawiamy do ca\u0142kowitego ostygni\u0119cia. <\/span><\/strong><\/div>\n<div>\n<div><\/div>\n<div><strong>\u00a0<\/strong><\/div>\n<div><\/div>\n<div><strong>\u00a0<\/strong><\/div>\n<\/div>\n<div><span style=\"color: #000000;\"><strong>Zalewa:<\/strong><\/span><\/div>\n<div><\/div>\n<div><span style=\"color: #000000;\"><strong>1 szklanka octu 10 %<\/strong><\/span><\/div>\n<div><span style=\"color: #000000;\"><strong>5 szklanek wody<\/strong><\/span><\/div>\n<div><span style=\"color: #000000;\"><strong>3 \u0142y\u017cki cukru<\/strong><\/span><\/div>\n<div><span style=\"color: #000000;\"><strong>1 \u0142y\u017cka soli<\/strong><\/span><\/div>\n<div>\n<div><\/div>\n<div><strong>\u00a0<\/strong><\/div>\n<div><\/div>\n<div><strong>\u00a0<\/strong><\/div>\n<\/div>\n<div><\/div>\n<div>\n<p><a href=\"http:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2018\/10\/P1010001.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-19010\" src=\"http:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2018\/10\/P1010001.jpg\" alt=\"\" width=\"700\" height=\"559\" \/><\/a><\/p>\n<div><\/div>\n<div><\/div>\n<\/div>\n<div>\n<p><a href=\"http:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2018\/10\/P1010012.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-19011\" src=\"http:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2018\/10\/P1010012.jpg\" alt=\"\" width=\"700\" height=\"531\" \/><\/a><\/p>\n<div><\/div>\n<\/div>\n<div><a href=\"http:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2018\/10\/P1010015.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-19012 aligncenter\" src=\"http:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2018\/10\/P1010015.jpg\" alt=\"\" width=\"700\" height=\"700\" \/><\/a><\/div>\n<div>\n<div>\n<div><\/div>\n<div><a href=\"http:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2018\/10\/P1010023.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-19013\" src=\"http:\/\/jagodzianka.com.pl\/wp-content\/uploads\/2018\/10\/P1010023.jpg\" alt=\"\" width=\"700\" height=\"700\" \/><\/a><\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>\u00a0 Jesieni\u0105 tradycyjnie przetwarzam wi\u0119ksz\u0105 ilo\u015b\u0107 burak\u00f3w. Od kilku lat buraki ekologiczne kupuj\u0119 za po\u015brednictwem Ali ze sprawdzonego \u017ar\u00f3d\u0142a. W tym roku przetworzy\u0142am 15 kg. Po\u0142ow\u0119 burak\u00f3w star\u0142am na tarce i ulokowa\u0142am w s\u0142oikach. Pozosta\u0142e zamarynowa\u0142am w plasterkach. Marynowane buraczki to pyszny dodatek do sa\u0142atek szczeg\u00f3lnie tych z dodatkiem wyrazistego smaku sera ple\u015bniowego, gorgonzoli, fety &hellip; <a href=\"https:\/\/jagodzianka.com.pl\/?p=19005\" class=\"more-link\">Czytaj dalej <span class=\"screen-reader-text\">Buraczki marynowane w plastrach<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[6],"tags":[],"class_list":["post-19005","post","type-post","status-publish","format-standard","hentry","category-kulinaria"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=\/wp\/v2\/posts\/19005","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=19005"}],"version-history":[{"count":0,"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=\/wp\/v2\/posts\/19005\/revisions"}],"wp:attachment":[{"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=19005"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=19005"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jagodzianka.com.pl\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=19005"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}