[{"@context":"https:\/\/schema.org\/","@type":"Article","@id":"https:\/\/www.gepardo.cz\/zavarujeme-zeleninu\/#Article","mainEntityOfPage":"https:\/\/www.gepardo.cz\/zavarujeme-zeleninu\/","headline":"Zava\u0159ujeme zeleninu","name":"Zava\u0159ujeme zeleninu","description":"N\u011bkter\u00e9 zeleniny se sterilac\u00ed v\u00a0ochucen\u00fdch n\u00e1levech st\u00e1vaj\u00ed zaj\u00edmav\u011bj\u0161\u00ed, ne\u017e kdy\u017e jsou v\u00a0\u010derstv\u00e9m stavu (nap\u0159\u00edklad okurky nebo \u010derven\u00e1 \u0159epa). Jindy si sterilac\u00ed uchov\u00e1v\u00e1me p\u0159ebytky a z\u00e1rove\u0148 si vytvo\u0159\u00edme polotovary, kter\u00e9 budeme pozd\u011bji pou\u017e\u00edvat p\u0159i va\u0159en\u00ed. Sterilace zeleniny Zelenina, na rozd\u00edl od ovoce, nen\u00ed kysel\u00e1. Proto, kdy\u017e ji chceme sterilovat, mus\u00edme ji n\u00e1levem pat\u0159i\u010dn\u011b okyselit. D\u00e1le se […]","datePublished":"2020-03-20","dateModified":"2023-04-25","author":{"@type":"Person","@id":"https:\/\/www.gepardo.cz\/author\/#Person","name":"","url":"https:\/\/www.gepardo.cz\/author\/","identifier":1,"image":{"@type":"ImageObject","@id":"https:\/\/secure.gravatar.com\/avatar\/4e6a74466e4227c12d5306875d08720cdfce3572213740db6f4a2e5e46e710ff?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/4e6a74466e4227c12d5306875d08720cdfce3572213740db6f4a2e5e46e710ff?s=96&d=mm&r=g","height":96,"width":96}},"publisher":{"@type":"Organization","name":"gepardo.cz","logo":{"@type":"ImageObject","@id":"\/logo.png","url":"\/logo.png","width":600,"height":60}},"image":{"@type":"ImageObject","@id":"https:\/\/www.gepardo.cz\/wp-content\/uploads\/img_a373478_w3805_t1585031529.jpg","url":"https:\/\/www.gepardo.cz\/wp-content\/uploads\/img_a373478_w3805_t1585031529.jpg","height":0,"width":0},"url":"https:\/\/www.gepardo.cz\/zavarujeme-zeleninu\/","about":["Domov"],"wordCount":439,"articleBody":"N\u011bkter\u00e9 zeleniny se sterilac\u00ed v\u00a0ochucen\u00fdch n\u00e1levech st\u00e1vaj\u00ed zaj\u00edmav\u011bj\u0161\u00ed, ne\u017e kdy\u017e jsou v\u00a0\u010derstv\u00e9m stavu (nap\u0159\u00edklad okurky nebo \u010derven\u00e1 \u0159epa). Jindy si sterilac\u00ed uchov\u00e1v\u00e1me p\u0159ebytky a z\u00e1rove\u0148 si vytvo\u0159\u00edme polotovary, kter\u00e9 budeme pozd\u011bji pou\u017e\u00edvat p\u0159i va\u0159en\u00ed.\tSterilace zeleninyZelenina, na rozd\u00edl od ovoce, nen\u00ed kysel\u00e1. Proto, kdy\u017e ji chceme sterilovat, mus\u00edme ji n\u00e1levem pat\u0159i\u010dn\u011b okyselit. D\u00e1le se do n\u00e1lev\u016f p\u0159id\u00e1v\u00e1 r\u016fzn\u00e9 ko\u0159en\u00ed a cukr. Ten lze nahradit, pokud jde o potravu pro diabetiky. Z nej\u010dast\u011bji zava\u0159ovan\u00e9 zeleniny je to t\u0159eba okurka v\u00a0sladkokysel\u00e9m n\u00e1levu.Z\u00e1kladem ka\u017ed\u00e9ho zava\u0159ov\u00e1n\u00ed je d\u016fkladn\u011b opran\u00e1 zelenina a pe\u010dliv\u011b vyva\u0159en\u00e9 sklenice. Spr\u00e1vn\u00e1 p\u0159\u00edprava n\u00e1levu m\u00e1 rozhoduj\u00edc\u00ed v\u00fdznam pro chu\u0165 a v\u016fni hotov\u00e9ho v\u00fdrobku. Z\u00e1sadn\u011b se na sterilovan\u00e9 okurky nepou\u017e\u00edv\u00e1 n\u00e1lev zhotoven\u00fd z\u00a0p\u0159\u00edpravku obsahuj\u00edc\u00edho chemick\u00e9 konzervanty, kter\u00fd je ur\u010den\u00fd k\u00a0ukl\u00e1d\u00e1n\u00ed zeleniny za studena. N\u00e1lev si ud\u011bl\u00e1me a ochut\u00edme sami, p\u0159\u00edpadn\u011b zakoup\u00edme takov\u00fd, kde je vysloven\u011b ps\u00e1no, \u017ee je pro v\u00fdrobu sterilovan\u00e9 zeleniny. Do n\u00e1levu d\u00e1v\u00e1me kopr, bobkov\u00fd list, ho\u0159\u010di\u010dn\u00e9 sem\u00ednko, nov\u00e9 ko\u0159en\u00ed, pep\u0159, h\u0159eb\u00ed\u010dek a koriandr. Pro ozdobu m\u016f\u017eeme d\u00e1t kole\u010dka mrkve, cibuli nebo k\u0159en.Kysan\u00e9 zel\u00ed, kter\u00e9 si vyrob\u00edme doma, nen\u00ed snadn\u00e9 uskladnit, a ne ka\u017ed\u00fd na to m\u00e1 ty prav\u00e9 podm\u00ednky. Pokud si chceme b\u00fdt jist\u00ed, \u017ee n\u00e1m tato dobrota pln\u00e1 blahod\u00e1rn\u00fdch l\u00e1tek vydr\u017e\u00ed celou zimu, rad\u011bji zvol\u00edme sterilaci. Zel\u00ed m\u016f\u017ee obsahovat zbytek nevykysan\u00e9ho cukru, je v\u0161ak nutn\u00e9, aby bylo dostate\u010dn\u011b kysel\u00e9 a sterilace byla \u00fa\u010dinn\u00e1. Sterilujeme nejl\u00e9pe mimo obal. Zel\u00ed i se\u00a0\u0161\u0165\u00e1vou vzniklou p\u0159i jeho p\u0159\u00edprav\u011b zah\u0159ejeme v\u00a0otev\u0159en\u00e9 n\u00e1dob\u011b na 90 \u00b0C. Potom zel\u00ed napln\u00edme rychle do \u010dist\u00fdch a hork\u00fdch sklenic. Teplota se mus\u00ed zachovat. Sklenice uzav\u0159eme a oto\u010d\u00edme dnem nahoru. Zel\u00ed si m\u016f\u017eeme p\u0159ipravit i ve sladkokysel\u00e9m n\u00e1levu. Hl\u00e1vky po nakr\u00e1jen\u00ed na drobn\u00e9 pl\u00e1tky nebo po nakrouh\u00e1n\u00ed spa\u0159\u00edme kr\u00e1tce ve slan\u00e9 vod\u011b a nech\u00e1me odkapat. P\u0159id\u00e1me km\u00edn (n\u011bkdo d\u00e1v\u00e1 i pl\u00e1tky cibule, jablek nebo bobule \u010derven\u00e9ho je\u0159\u00e1bu), d\u00e1me do sklenic a zalejeme hork\u00fdm n\u00e1levem z\u00a0vody, octa, cukru a soli.                                                                                                                                                                                                                                                                                                                                                                                        3\/5 - (3 votes)        "},{"@context":"https:\/\/schema.org\/","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"name":"Zava\u0159ujeme zeleninu","item":"https:\/\/www.gepardo.cz\/zavarujeme-zeleninu\/#breadcrumbitem"}]}]