{"id":691,"date":"2019-12-06T20:58:10","date_gmt":"2019-12-06T19:58:10","guid":{"rendered":"https:\/\/recept.wilmersbrygga.se\/?p=691"},"modified":"2020-06-14T21:59:01","modified_gmt":"2020-06-14T19:59:01","slug":"glasmastarsill","status":"publish","type":"post","link":"https:\/\/recept.wilmersbrygga.se\/index.php\/2019\/12\/06\/glasmastarsill\/","title":{"rendered":"Glasm\u00e4starsill"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><strong>&nbsp;Glasm\u00e4starsill Den h\u00e4r sillen \u00e4r n\u00e5got av en favorit. F\u00f6r mig, och f\u00f6r de flesta tror jag. Den \u00e4r fr\u00e4sch och smakrik och \u00e4r inlagd i en klar lag. Som med alla sillinl\u00e4ggningar, ta dig tiden att l\u00e4gga in sj\u00e4lv. Det \u00e4r v\u00e4rt besv\u00e4ret \u2013 f\u00f6r det blir s\u00e5 gott. 15 portioner <\/strong><br><br><strong>Ingredienser: <\/strong><br><strong>4 hela salta fetsillar <\/strong><br><strong>1 gul l\u00f6k <\/strong><br><strong>1 r\u00f6dl\u00f6k <\/strong><br><strong>1 medelstor morot <\/strong><br><strong>1 skiva f\u00e4rsk ingef\u00e4ra (ca 10 g) <\/strong><br><br><strong>Lag: <\/strong><br><strong>2 dl \u00e4ttiksprit (12%) <\/strong><br><strong>5 dl str\u00f6socker <\/strong><br><strong>7 dl vatten <\/strong><br><strong>6 lagerblad <\/strong><br><strong>1 tsk hela kryddpepparkorn <\/strong><br><strong>1 tsk hela vitpepparkorn <\/strong><br><strong>1 tsk hela svartpepparkorn <\/strong><br><strong>1 knippe dill <\/strong><br><br><strong>Inl\u00e4ggning: <\/strong><br><strong>1 gul l\u00f6k <\/strong><br><strong>1 r\u00f6dl\u00f6k <\/strong><br><strong>1 morot <\/strong><br><strong>1 skiva f\u00e4rsk ingef\u00e4ra (ca 10 g) <\/strong><br><strong>1 skiva f\u00e4rsk pepparrot (ca 10 g) <\/strong><br><strong>1 knippe dill <\/strong><br><strong>2 tsk gula senapskorn <\/strong><br><strong>4 vitpepparkorn <\/strong><br><strong>4 lagerblad <\/strong><br><br><strong>G\u00f6r s\u00e5 h\u00e4r: <\/strong><br><strong>Dag 1: Rensa och putsa sillen men l\u00e5t ryggbenet sitta kvar, sk\u00e4r sillen i ca 2 centimeter tjocka bitar. <\/strong><br><strong>Vattna ur dem i 2 dygn genom att l\u00e4gga dem i rikligt med kallt vatten som byts ut en g\u00e5ng under urvattningen.<\/strong><br><strong> <\/strong><br><strong>Dag 3: Skala och skiva gul l\u00f6k, r\u00f6dl\u00f6k, morot och ingef\u00e4ra. Varva sillbitar och gr\u00f6nsaker fint i en rymlig glasburk. L\u00e5t st\u00e5 med lock \u00f6ver natten, d\u00e5 \u00bbgifter sig\u00ab l\u00f6ken och sillen fint. Koka ihop ingredienserna till lagen p\u00e5 svag v\u00e4rme i ca 10 minuter. L\u00e5t st\u00e5 i kylen \u00f6ver natten och sila sedan. <\/strong><br><br><strong>Dag 4: Lyft upp sillen och ta bort gr\u00f6nsakerna. Skala och skiva gul l\u00f6k, r\u00f6dl\u00f6k, morot, ingef\u00e4ra och pepparrot till inl\u00e4ggningen och grovhacka dillen. Varva sill och inl\u00e4ggningsgr\u00f6nsakerna med kryddorna i en glasburk och sl\u00e5 p\u00e5 lagen. L\u00e5t vila i ytterligare minst 2 dygn.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp;Glasm\u00e4starsill Den h\u00e4r sillen \u00e4r n\u00e5got av en favorit. F\u00f6r mig, och f\u00f6r de flesta tror jag. Den \u00e4r fr\u00e4sch och smakrik och \u00e4r inlagd i en klar lag. Som&hellip;<\/p>\n","protected":false},"author":2,"featured_media":692,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[26,19],"tags":[],"class_list":["post-691","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fisk-wilmers-recept","category-wilmers-recept","has-post-thumbnail-archive"],"_links":{"self":[{"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/posts\/691","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/comments?post=691"}],"version-history":[{"count":2,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/posts\/691\/revisions"}],"predecessor-version":[{"id":814,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/posts\/691\/revisions\/814"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/media\/692"}],"wp:attachment":[{"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/media?parent=691"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/categories?post=691"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recept.wilmersbrygga.se\/index.php\/wp-json\/wp\/v2\/tags?post=691"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}