{"id":4657,"date":"2022-09-02T19:05:00","date_gmt":"2022-09-02T18:05:00","guid":{"rendered":"http:\/\/bleeker-pedersen.dk\/blog?p=4657"},"modified":"2021-08-02T19:08:38","modified_gmt":"2021-08-02T18:08:38","slug":"syltet-ingefaer","status":"publish","type":"post","link":"https:\/\/bleeker-pedersen.dk\/blog\/2022\/09\/02\/syltet-ingefaer\/","title":{"rendered":"Syltet ingef\u00e6r"},"content":{"rendered":"\n<a data-flickr-embed=\"true\" href=\"https:\/\/www.flickr.com\/photos\/bleekerpedersen\/51353732799\/in\/dateposted-public\/\" title=\"Syltet ingef\u00e6r\"><img loading=\"lazy\" decoding=\"async\" align=right src=\"https:\/\/live.staticflickr.com\/65535\/51353732799_2a1b3a08a1_m.jpg\" width=\"240\" height=\"180\" alt=\"Syltet ingef\u00e6r\"\/><\/a><script async src=\"\/\/embedr.flickr.com\/assets\/client-code.js\" charset=\"utf-8\"><\/script><p>Syltet ingef\u00e6r er mest kendt til brug ved Sushi, men det er en rigtig sp\u00e6ndende frisk smag der kan bruges enten I eller som tilbeh\u00f8r til mange retter. Den er ogs\u00e5 nem at farve ved at tils\u00e6tte lidt eks. r\u00f8dbedde eller lignende.<\/p>\n\n\n\n<p>Opskriften kan varieres ved tils\u00e6telse af smagsgivere I eddiken\/glasset.<\/p>\n\n\n\n<p>\/Dann<\/p>\n\n\n\n<p><strong>Ingredienser<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>80g ingef\u00e6r<\/li><li>1\u00bd dl sukker<\/li><li>1\u00bd dl eddike<\/li><\/ul>\n\n\n\n<p><strong>Udstyr<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Mandolinjern<\/li><li>Glas med l\u00e5g (jeg bruger Weck)<\/li><\/ul>\n\n\n\n<p><strong>Fremgangm\u00e5de<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Skr\u00e6l ingef\u00e6ren<\/li><li>K\u00f8r ingef\u00e6ren til tynde skiver p\u00e5 mandolinjernet (jeg bruger 0,75 mm)<\/li><li>Kom ingef\u00e6ren op I glaset<\/li><li>Kom eddike og sukker op I en gryde<\/li><li>Varm gryden til det koger og sukkeret er opl\u00f8st<\/li><li>H\u00e6ld eddikeblandingen over ingef\u00e6ren til det d\u00e6kker<\/li><li>Ingef\u00e6ren &#8220;poppper op&#8221; til toppen af v\u00e6sken. Det er helt OK, det falder ned n\u00e5r det st\u00e5r lidt<\/li><li>Kom l\u00e5g p\u00e5<\/li><li>S\u00e6t I k\u00f8leskabet I et d\u00f8gns tid<\/li><li>Den syltede ingef\u00e6r er nu klar til at blive brugt<\/li><li>Velbekomme!<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Syltet ingef\u00e6r er mest kendt til brug ved Sushi, men det er en rigtig sp\u00e6ndende frisk smag der kan bruges enten I eller som tilbeh\u00f8r til mange retter. Den er ogs\u00e5 nem at farve ved at tils\u00e6tte lidt eks. r\u00f8dbedde eller lignende. Opskriften kan varieres ved tils\u00e6telse af smagsgivere I eddiken\/glasset. \/Dann Ingredienser 80g ingef\u00e6r &hellip; <a href=\"https:\/\/bleeker-pedersen.dk\/blog\/2022\/09\/02\/syltet-ingefaer\/\" class=\"more-link\">L\u00e6s videre <span class=\"screen-reader-text\">Syltet ingef\u00e6r<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_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":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[7],"tags":[],"class_list":["post-4657","post","type-post","status-publish","format-standard","hentry","category-opskrifter"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pij8s-1d7","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/4657","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/comments?post=4657"}],"version-history":[{"count":0,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/posts\/4657\/revisions"}],"wp:attachment":[{"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/media?parent=4657"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/categories?post=4657"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bleeker-pedersen.dk\/blog\/wp-json\/wp\/v2\/tags?post=4657"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}