{"id":8718,"date":"2017-07-01T09:00:58","date_gmt":"2017-07-01T07:00:58","guid":{"rendered":"http:\/\/www.kuhaona.com\/?p=8718"},"modified":"2017-07-01T09:00:58","modified_gmt":"2017-07-01T07:00:58","slug":"dill-pickled-cucumber","status":"publish","type":"post","link":"https:\/\/www.kuhaona.systich.hr\/index.php\/2017\/07\/01\/dill-pickled-cucumber\/","title":{"rendered":"Pickled cucumbers"},"content":{"rendered":"

The first young cucumbers start arriving to the markets during June. Pickle them and enjoy them in the second part of the year. As a salad, in a sandwich, along meat cuts, in meat dishes and sauces… Continue the sequence and combine them to your taste.
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Ingredients<\/h4>\n

1 kg (35.3 oz) cucumbers
\n2 branches fresh dill
\n2-3 bay leaves<\/p>\n

For the brine:<\/h4>\n

1 l (34 fl oz) water
\n150 ml (5.10 fl oz) vinegar
\n1 teaspoon salt
\n1 tablespoon sugar<\/p>\n

Conversion Calculator for Cooking<\/a>
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Preparation<\/h4>\n

Wash the jars of 1.3 l\/44 fl oz and 700 ml\/24 fl oz while placing them in a preheated oven at 90\u00b0C\/194\u00b0F for 10 minutes.\u00a0 Cool them.<\/p>\n

Mix the ingredients for the brine and gently warm them up till the salt and sugar dissolve. Allow to cool.<\/p>\n

Wash the cucumbers and distribute them, along with the dill and bay leaves in the jars.<\/p>\n

Pour the cooled brine over the cucumbers and close with a lid.<\/p>\n

Place a kitchen towel in the pot and arrange jars on it so they do not touch each other. Pour water so that the jars are 2\/3 covered with water and put the water to boil. Cook for 10 minutes. Leave the jars to cool down completely in the water.<\/p>\n

Remove them from pot, wipe out and store in a dark and dry place to stand three weeks before serving.
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Serving<\/strong>
\nServe with meat dishes, meat cuts, prepare sandwiches, mayo based sauces and so on.<\/p>\n

Advice<\/strong>
\nAfter opening, keep the jars in the refrigerator.<\/p>\n

Preparation time<\/strong>
\n60 minutes<\/p>\n","protected":false},"excerpt":{"rendered":"

The first young cucumbers start arriving to the markets during […]<\/p>\n","protected":false},"author":1,"featured_media":11251,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8718","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nekategorizirano"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts\/8718","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/comments?post=8718"}],"version-history":[{"count":0,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/posts\/8718\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/media?parent=8718"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/categories?post=8718"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kuhaona.systich.hr\/index.php\/wp-json\/wp\/v2\/tags?post=8718"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}