{"id":37913,"date":"2026-08-06T11:01:41","date_gmt":"2026-08-06T10:01:41","guid":{"rendered":"https:\/\/kuhinja-zdravlje.xyz\/?p=37913"},"modified":"2026-08-06T11:01:41","modified_gmt":"2026-08-06T10:01:41","slug":"zeleni-paradajz-sa-bijelim-lukom-u-teglama-hrskava-zimnica-koja-se-pojede-brze-nego-sto-se-napravi","status":"publish","type":"post","link":"https:\/\/kuhinja-zdravlje.xyz\/?p=37913","title":{"rendered":"Zeleni paradajz sa bijelim lukom u teglama \u2013 hrskava zimnica koja se pojede br\u017ee nego \u0161to se napravi!"},"content":{"rendered":"<p>Za ovu zimnicu potrebno je 3 kg zelenog paradajza, 2 glavice bijelog luka, vezica per\u0161una, 1 l vode, 500 ml alkoholnog sir\u0107eta, 2 ka\u0161ike soli i 4 ka\u0161ike \u0161e\u0107era.<\/p>\n<p>Zeleni paradajz oprati i isje\u0107i na \u010detvrtine ili deblje kri\u0161ke. Bijeli luk o\u010distiti i isje\u0107i na listi\u0107e, a per\u0161un sitno nasjeckati. Sve lagano izmije\u0161ati u ve\u0107oj posudi.<\/p>\n<p>Paradajz rasporediti u \u010diste i sterilisane tegle, dodaju\u0107i izme\u0111u slojeva bijeli luk i per\u0161un. Tegle puniti do vrha, ali bez pretjeranog pritiskanja kako bi paradajz ostao hrskav.<br \/>\nU \u0161erpi prokuvati vodu, sir\u0107e, so i \u0161e\u0107er. Kada se sastojci otope, vru\u0107im prelivom naliti tegle tako da paradajz bude potpuno prekriven. Odmah zatvoriti poklopcima.<\/p>\n<p>Tegle ostaviti da se ohlade na sobnoj temperaturi, a zatim ih \u010duvati na hladnom i tamnom mjestu. Nakon dvije do tri sedmice zimnica je spremna za jelo i savr\u0161eno se sla\u017ee uz pe\u010denja, ro\u0161tilj i doma\u0107a jela.<\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"mh-excerpt\"><p>Za ovu zimnicu potrebno je 3 kg zelenog paradajza, 2 glavice bijelog luka, vezica per\u0161una, 1 l vode, 500 ml alkoholnog sir\u0107eta, 2 ka\u0161ike soli <a class=\"mh-excerpt-more\" href=\"https:\/\/kuhinja-zdravlje.xyz\/?p=37913\" title=\"Zeleni paradajz sa bijelim lukom u teglama \u2013 hrskava zimnica koja se pojede br\u017ee nego \u0161to se napravi!\">[&#8230;]<\/a><\/p>\n<\/div>","protected":false},"author":1,"featured_media":37914,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-37913","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\/37913","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=37913"}],"version-history":[{"count":1,"href":"https:\/\/kuhinja-zdravlje.xyz\/index.php?rest_route=\/wp\/v2\/posts\/37913\/revisions"}],"predecessor-version":[{"id":37915,"href":"https:\/\/kuhinja-zdravlje.xyz\/index.php?rest_route=\/wp\/v2\/posts\/37913\/revisions\/37915"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kuhinja-zdravlje.xyz\/index.php?rest_route=\/wp\/v2\/media\/37914"}],"wp:attachment":[{"href":"https:\/\/kuhinja-zdravlje.xyz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=37913"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kuhinja-zdravlje.xyz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=37913"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kuhinja-zdravlje.xyz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=37913"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}