{"id":682,"date":"2022-08-22T20:22:14","date_gmt":"2022-08-22T18:22:14","guid":{"rendered":"https:\/\/foradlingsodling.se\/?p=682"},"modified":"2026-07-29T11:14:56","modified_gmt":"2026-07-29T09:14:56","slug":"gurka-gurka-och-gurka","status":"publish","type":"post","link":"https:\/\/foradlingsodling.se\/sv\/gurka-gurka-och-gurka\/","title":{"rendered":"Gurka, gurka och gurka"},"content":{"rendered":"\n

De flesta gurkor kan mj\u00f6lksyras, b\u00e4st \u00e4r gurkor med tunt skal, annars kan det vara bra att skala. \u00d6ver mogen gurkor ska \u00e4ven t\u00f6mmas av fr\u00f6er. Sk\u00e4r bort delen d\u00e4r blomman satt, d\u00e5 enzymer d\u00e4rifr\u00e5n kan orsaka att det hela blir mjuk.
I dessa recept har jag anv\u00e4nt olika saltlag<\/a> men generellt med gurka g\u00e5r det bra att anv\u00e4nda en saltlag som \u00e4r mellan 3.5% – 6%, det blir ca 1.5% – 3% i slutprodukten efter att gurkan har tagit till salt genom osmos. Anv\u00e4nder du mindre salt \u00e4n det blir det stor chans att det blir mjukt. Mer salt = surt och krispigt \/ mindre salt = mild och mjukt.<\/p>\n\n\n\n\n\n\n\n

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\u00e4ppelgurka<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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vorgebiestrausen<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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\"\"<\/figure>\n<\/div>\n<\/div>\n\n\n\n

Gurkmejagurka<\/h2>\n\n\n\n

En stor favorit – vacker, nyttigt och supergod! <\/p>\n\n\n\n

13 liter pickles gurka – jag f\u00f6redra vit eller gula gurkor s\u00e5 som Crystal Apple, Miniture White eller Arboga Vit d\u00e5 de bli vackert f\u00e4rgat av gurkmejan. Sk\u00e4ra bort \u00e4ndarna och hacka i stora klyftor.
500g f\u00e4rska r\u00f6d paprika grovhackade
5 medelstora gull\u00f6k skivade
4 huvud vitl\u00f6k skalade, hela klyftor
200g f\u00e4rska gurkmeja
30g mald gurkmeja
15g svartpeppar korn
Valbar: ingef\u00e4ra och chili
Saltlag med 5% salt (50g salt per liter vatten). Koka upp och svalna av vattnet ifall den inneh\u00e5ller klor (beh\u00f6vs generellt inte i Sverige), anv\u00e4nd salt utan jod.<\/p>\n\n\n\n

Varva gurka med kryddningen, l\u00e4gg p\u00e5 en vikt eller talrik s\u00e5 att inget flyter till ytan. H\u00e4lla p\u00e5 saltlagen s\u00e5 att det hela t\u00e4cks, s\u00e4tt p\u00e5 lock och vattenl\u00e5s.
L\u00e5t st\u00e5 i rums temperatur 2-3 dagar och sedan ska det st\u00e5 svalt. Den \u00e4r klar att s\u00e4tta p\u00e5 burk och konsumeras efter tv\u00e5 veckor. Gurkmejagurkan h\u00e5ller upp till fem m\u00e5nader i kylen efter det kan det bli mjukare men g\u00e5r bra att \u00e4ta \u00e4nd\u00e5.<\/p>\n\n\n

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Gurkmejagurkan som lockbeta f\u00f6r att v\u00e4rva nya medlemmar till andelsodlingen 2018 – p\u00e5 Skillebyholms h\u00f6stmarknad, J\u00e4rna<\/figcaption><\/figure>\n<\/div>\n\n\n

Saltgurka (syrat s\u00e5 klart)<\/h2>\n\n\n\n

13 liter pickles gurka de kan vara sm\u00e5 och hela eller st\u00f6ra och skivade eller hackade. Sk\u00e4ra bort \u00e4ndarna.
2 medlestora l\u00f6kar skivade
2 huvud vitl\u00f6k skalade, hel klyftor
En bunt med krondill
15g senapsfr\u00f6n
Saltlag med 6% salt (60g salt per liter vatten). Koka upp och svalna av vattnet ifall den inneh\u00e5ller klor (beh\u00f6vs inte generellt i Sverige), anv\u00e4nd salt utan jod.<\/p>\n\n\n\n

Varva gurka med kryddningen, l\u00e4gg p\u00e5 en vikt eller talrik s\u00e5 att inget flyter till ytan. H\u00e4lla p\u00e5 saltlagen s\u00e5 att det hela t\u00e4cks, s\u00e4tt p\u00e5 lock.
L\u00e5t st\u00e5 i rums temperatur 2-4 dagar och sedan ska det st\u00e5 svalt. klar att s\u00e4tta p\u00e5 burk och konsumeras efter tv\u00e5 veckor. H\u00e5ller upp till fem m\u00e5nader i kylen efter det kan det bli mjukare men g\u00e5r bra att \u00e4ta \u00e4nd\u00e5.<\/p>\n\n\n

\n
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Salt gurka med dill<\/figcaption><\/figure>\n<\/div>\n\n\n

\u00d6rtigurka<\/h2>\n\n\n\n

13 liter pickles gurka de kan vara sm\u00e5 och hela eller st\u00f6ra och skivade eller hackade. Sk\u00e4ra bort \u00e4ndarna.
2 medlestora l\u00f6kar skivade
2 huvud vitl\u00f6k skalade, hel klyftor
Blanda tillexemple parsilja, timjan, origano, mexikanskt\/rysk\/franskt dragon, blad eller krondill
15g svartpeppar korn
Saltlag med 4% salt (40g salt per liter vatten). Koka upp och svalna av vattnet ifall den inneh\u00e5ller klor, anv\u00e4nd salt utan jod.<\/p>\n\n\n\n

Varva gurka med kryddningen, l\u00e4gg p\u00e5 en vikt eller talrik s\u00e5 att inget flyter till ytan. H\u00e4lla p\u00e5 saltlagen s\u00e5 att det hela t\u00e4cks, s\u00e4tt p\u00e5 lock och vatten l\u00e5s.
L\u00e5t st\u00e5 i rums temperatur 2-4 dagar och sedan ska det st\u00e5 svalt. klar att s\u00e4tta p\u00e5 burk och konsumeras efter tv\u00e5 veckor. H\u00e5ller upp till fem m\u00e5nader i kylen efter det kan det bli mjukare men g\u00e5r bra att \u00e4ta \u00e4nd\u00e5.<\/p>\n","protected":false},"excerpt":{"rendered":"

De flesta gurkor kan mj\u00f6lksyras, b\u00e4st \u00e4r gurkor med tunt skal, annars kan det vara bra att skala. \u00d6ver mogen gurkor ska \u00e4ven t\u00f6mmas av fr\u00f6er. Sk\u00e4r bort delen d\u00e4r blomman satt, d\u00e5 enzymer d\u00e4rifr\u00e5n kan orsaka att det hela blir mjuk.I dessa recept har jag anv\u00e4nt olika saltlag men generellt med gurka g\u00e5r det … <\/p>\n

Forts\u00e4tt l\u00e4sa \u201dGurka, gurka och gurka\u201d<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":631,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-682","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-okategoriserad"],"acf":[],"yoast_head":"\nGurka, gurka och gurka • F\u00f6r\u00e4dlingsodling<\/title>\n<meta name=\"description\" content=\"Mj\u00f6lksyrade gurkor med gurkmeja och svartpeppar blir vackert, gott och nyttigt dessutom f\u00e5r du njuta och sk\u00f6rden l\u00e5ngt in p\u00e5 h\u00f6sten.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/foradlingsodling.se\/sv\/gurka-gurka-och-gurka\/\" \/>\n<meta property=\"og:locale\" content=\"sv_SE\" \/>\n<meta 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