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LJUTO, LJUĆE, NAJLJUĆE…
[/fusion_text][fusion_builder_row_inner][fusion_builder_column_inner type=“1_2″ layout=“1_2″ spacing=““ center_content=“no“ hover_type=“none“ link=““ min_height=““ hide_on_mobile=“small-visibility,medium-visibility,large-visibility“ class=““ id=““ background_color=““ background_image=““ background_position=“left top“ background_repeat=“no-repeat“ border_size=“0″ border_color=““ border_style=“solid“ padding=““ dimension_margin=““ animation_type=““ animation_direction=“left“ animation_speed=“0.3″ animation_offset=““ last=“no“ border_position=“all“][fusion_imageframe image_id=“3332″ style_type=“none“ stylecolor=““ hover_type=“none“ bordersize=““ bordercolor=““ borderradius=““ align=“center“ lightbox=“no“ gallery_id=““ lightbox_image=““ alt=““ link=““ linktarget=“_self“ hide_on_mobile=“small-visibility,medium-visibility,large-visibility“ class=““ id=““ animation_type=““ animation_direction=“left“ animation_speed=“0.3″ animation_offset=““]https://zakuvavanje.com/wp-content/uploads/2014/11/Ljutenica_feferoni-i-sargarepa1-300×273.jpg[/fusion_imageframe][/fusion_builder_column_inner][fusion_builder_column_inner type=“1_2″ layout=“1_2″ spacing=““ center_content=“no“ hover_type=“none“ link=““ min_height=““ hide_on_mobile=“small-visibility,medium-visibility,large-visibility“ class=““ id=““ background_color=““ background_image=““ background_position=“left top“ background_repeat=“no-repeat“ border_size=“0″ border_color=““ border_style=“solid“ padding=““ dimension_margin=““ animation_type=““ animation_direction=“left“ animation_speed=“0.3″ animation_offset=““ last=“no“ border_position=“all“][fusion_text]
POTREBNO:
- 100 gr feferona
- 5-7 ljutih pečenih paprika
- 200 gr šargarepe
- 4 čena belog luka
- 1 glavica crnog luka
- Biber u zrnu
- Mirodjija
- Slačica
PRELIV ZA TURŠIJU:
- 200 gr šećera
- 150 gr soli
- 1 l sirćeta
- 3 l vode
- 1/2 konzervansa
- 1/2 vinobrana
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PRIPREMA:
Feferone (baš, baš ljute) oprati, iseći na kolutiće. Šargarepu iseći na kolutove i kratko skuvati – kad prokuva voda još 5 min. Crni luk iseći na tanja rebarca i malo ih izgnječiti. Ljutu papriku (turšijašicu ili po izboru) ispeći na plotni, oljuštiti i iseći na manje komade. Beli luk sitno iseckati. Sve sastojke izmešati i stavljati u teglice. Dodati 3-5 zrna bibera po teglici, mirodjije po ukusu i slačice (5-7 zrna po teglici). Nasuti preliv za turšiju, čvrsto zatvoriti, ostaviti na hladnijem, tamnom mestu.
NAPOMENA:
PRELIV ZA TURŠIJU JE OSNOVNA MERA I NARAVNO NE TREBA TOLIKO ZA LJUTENICU. SIGURNO VAM JE PREOSTALO OD PRAVLJENJA TURŠIJE. NAČIN PRIPREME PRELIVA POGLEDAJTE OVDE
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