{"id":3242,"date":"2012-01-15T08:00:54","date_gmt":"2012-01-15T08:00:54","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3242"},"modified":"2012-01-15T08:00:54","modified_gmt":"2012-01-15T08:00:54","slug":"gurken-in-essig-mit-borretschbluten","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/01\/15\/gurken-in-essig-mit-borretschbluten\/","title":{"rendered":"Gurken in Essig mit Borretschbl\u00fcten"},"content":{"rendered":"

Zutaten<\/strong>
\n1 kg Kleine Einlegegurken
\n250 g Meersalz
\n1500 ml Weinessig
\n125 g Kleine weisse Zwiebeln
\n6 Rote Chilischoten; getrocknet
\n25 Borretschbl\u00fcten
\n1 Borretschblatt
\n6 Stengel Thymian
\n1 Lorbeerblatt; zerrieben
\n4 Stengel Estragon
\n6 Nelken <\/p>\n

Zubereitung<\/strong>
\nDie Gurken mit dem Salz vermischen und in einer Sch\u00fcssel stehenlassen. Nach 24 Stunden die Gurken herausnehmen und in Wasser, gemischt mit etwas Essig, abwaschen, dann abtropfen lassen. Die Gurken einzeln abtrocknen und in Gl\u00e4ser einschichten.
\nZwiebeln, Kr\u00e4uter und Gew\u00fcrze auf die Gl\u00e4ser verteilen. Mit Weinessig bedecken. Die Gl\u00e4ser luftdicht verschliessen und an einem k\u00fchlen Platz aufbewahren. Nach ca. 3 Wochen sind die Essiggurken geniessbar.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 kg Kleine Einlegegurken 250 g Meersalz 1500 ml Weinessig 125 g Kleine weisse Zwiebeln 6 Rote Chilischoten; getrocknet 25 Borretschbl\u00fcten 1 Borretschblatt 6 Stengel Thymian 1 Lorbeerblatt; zerrieben 4 Stengel Estragon 6 Nelken Zubereitung Die Gurken mit dem Salz vermischen und in einer Sch\u00fcssel stehenlassen. Nach 24 Stunden die Gurken herausnehmen und in … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[18],"tags":[],"class_list":["post-3242","post","type-post","status-publish","format-standard","hentry","category-gemuse","item-wrap"],"yoast_head":"\nGurken in Essig mit 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