Ovako pripremljena paprika zadr\u017eava \u010dvrstinu, pikantnost i izuzetan ukus. Predstavljam ih kao filete; me\u0111utim, mogu se koristiti i cele.<\/p>\n
**POTREBNI SASTOJCI**
\nPet kilograma crvene, mesnate paprike, pet \u0161oljica ulja, dve \u0161olje soli i dve \u0161olje \u0161e\u0107era.<\/p>\n
Jedna \u0161olja esencije, dve do tri glavice belog luka, pola kesice bibera u zrnu i opciono ljuta paprika po ukusu.<\/p>\n
**KAKO PRIPREMITI PEGLANE PAPRIKE**
\nPaprike dobro o\u010distite, zatim odvojite peteljke zajedno sa semenkama i stavite ih u prostranu \u010diniju. Svaki sloj obilno pospite solju, \u0161e\u0107erom, esencijom i uljem i ostavite nekoliko sati da odle\u017ee pokriveni; imajte na umu da \u0107e fileti trajati kra\u0107e nego cele paprike.<\/p>\n
Povremeno dobro prome\u0161ajte paprike kako biste bili sigurni da je svaka paprika uklju\u010dena u smesu. Nakon nekoliko sati, fileti \u0107e se pojaviti na slede\u0107i na\u010din.<\/p>\n
Konkretno, paprike. Postavite filete u tegle koje su dobro oprane i sterilisane, a izme\u0111u njih stavite \u010den belog luka, biber u zrnu i, ako \u017eelite, list celera.<\/p>\n
Pa\u017eljivo sipajte te\u010dnost izva\u0111enu iz paprika u napunjene tegle, paze\u0107i da su dobro zatvorene svojim originalnim poklopcima, i \u010duvajte ih pored ostalih namirnica.<\/p>\n
**U nastavku dajemo nekoliko napomena na\u0161ih \u010ditalaca:**<\/p>\n
Pripremam ih na isti na\u010din; me\u0111utim, potrebno ih je pasterizovati nekoliko minuta klju\u010danjem vode. Nisam siguran da li \u0107u mo\u0107i da izdr\u017eim celu zimu. Kada se \u010duvaju u fri\u017eideru, mogu trajati oko mesec dana. Esencija se mo\u017ee zameniti, a mo\u017eda bi za ovu koli\u010dinu bilo dovoljno pola litra.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ovako pripremljena paprika zadr\u017eava \u010dvrstinu, pikantnost i izuzetan ukus. Predstavljam ih kao filete; me\u0111utim, mogu se koristiti i cele. **POTREBNI SASTOJCI** Pet kilograma crvene, mesnate […]<\/a><\/p>\n<\/div>","protected":false},"author":1,"featured_media":31961,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-31960","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hrana-i-pice"],"_links":{"self":[{"href":"https:\/\/kuhinja-zdravlje.xyz\/index.php?rest_route=\/wp\/v2\/posts\/31960","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kuhinja-zdravlje.xyz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kuhinja-zdravlje.xyz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kuhinja-zdravlje.xyz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kuhinja-zdravlje.xyz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=31960"}],"version-history":[{"count":1,"href":"https:\/\/kuhinja-zdravlje.xyz\/index.php?rest_route=\/wp\/v2\/posts\/31960\/revisions"}],"predecessor-version":[{"id":31962,"href":"https:\/\/kuhinja-zdravlje.xyz\/index.php?rest_route=\/wp\/v2\/posts\/31960\/revisions\/31962"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kuhinja-zdravlje.xyz\/index.php?rest_route=\/wp\/v2\/media\/31961"}],"wp:attachment":[{"href":"https:\/\/kuhinja-zdravlje.xyz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=31960"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kuhinja-zdravlje.xyz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=31960"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kuhinja-zdravlje.xyz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=31960"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}