{"id":10902,"date":"2026-04-14T13:36:50","date_gmt":"2026-04-14T10:36:50","guid":{"rendered":"https:\/\/sadogorodnik.top\/?p=10902"},"modified":"2026-06-18T17:26:57","modified_gmt":"2026-06-18T14:26:57","slug":"kak-prigotovit-ostrye-kabachki-na-zimu-proverennye-reczepty","status":"publish","type":"post","link":"https:\/\/sadogorodnik.top\/uz\/kak-prigotovit-ostrye-kabachki-na-zimu-proverennye-reczepty\/","title":{"rendered":"Qish uchun achchiq qovoqni qanday pishirish mumkin: tasdiqlangan retseptlar"},"content":{"rendered":"

Qish uchun achchiq qovoqcha, ayniqsa sovuq oylarda, har doim birinchi bo'lib yo'qoladigan taomlardan biridir. Qovoqchaning o'zi neytral ta'mga ega, ammo sarimsoq, achchiq qalampir va to'g'ri tuzlangan marinad bilan birlashtirilganda, u jonli va mazali ishtahani ochadi. To'g'ri tayyorlanganda, u o'zining qattiqligi va yoqimli qarsildoqligini saqlab qoladi va boy hid bilan zavqlantiradi.<\/p>\n

\"Bankadagi<\/p>\n

Mukammal natijalarga erishish uchun amaliy maslahatlar<\/h2>\n

Ajoyib konserva olish uchun uzunligi 15-20 sm gacha bo'lgan, yumshoq po'stlog'i va mayda urug'lari bo'lgan yosh qovoqchalardan foydalaning. Agar siz o'sib chiqqan qovoqchadan foydalansangiz, qalin po'stini tozalab, yumshoq yadrosini olib tashlashni unutmang - bu qismlar konservalanganda tezda yumshoq bo'lib, shaklini yo'qotadi.<\/p>\n\n\n\n\n\n\n\n\n
Tarkibi<\/th>\nXaridlardagi roli<\/th>\n<\/tr>\n<\/thead>\n
Sarimsoq<\/td>\nAsosiy ta'm va antiseptik<\/td>\n<\/tr>\n
Achchiq qalampir<\/td>\nIssiqlik regulyatori (yumshoqroq ta'm uchun urug'larni olib tashlang)<\/td>\n<\/tr>\n
Sirka 9%<\/td>\nSaqlashni ta'minlaydigan konservant<\/td>\n<\/tr>\n
O'simlik yog'i<\/td>\nAchchiqlikni yumshatadi va tekstura qo'shadi<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

1. Tez tayyorlanadigan, achchiq qovoqchali gazak<\/h2>\n

\"BankadaTarkibi:<\/strong><\/p>\n

    \n
  • Qovoqcha \u2013 1 dona.<\/li>\n
  • Asal \u2013 50 ml<\/li>\n
  • Sarimsoq \u2013 2 chinnigul.<\/li>\n
  • Sharob sirkasi - 0,5 osh qoshiq.<\/li>\n
  • O'simlik yog'i - 1 osh qoshiq.<\/li>\n
  • Tuz, arpabodiyon<\/li>\n<\/ul>\n

    Tayyorlash:<\/strong><\/p>\n

      \n
    • Tozalangan qovoqni juda yupqa bo'laklarga kesib oling.<\/li>\n
    • Bir piyola ichida asal, sharob sirkasi, maydalangan sarimsoq va yog'ni aralashtiring.<\/li>\n
    • Ta'bga ko'ra tuz qo'shing, yaxshilab aralashtiring.<\/li>\n
    • Marinadni qovoq bo'laklari ustiga quying va mayda to'g'ralgan ukrop seping.<\/li>\n
    • Idishlarga solib yoki dasturxonga tortishdan oldin 30-40 daqiqa davomida salqin joyda qoldiring.<\/li>\n<\/ul>\n

      2. Achchiq qalampirli klassik retsept<\/h2>\n

      \"QalampirliTarkibi:<\/strong><\/p>\n

        \n
      • Qovoqcha \u2013 1,3 kg<\/li>\n
      • Shakar \u2013 210 g<\/li>\n
      • Kungaboqar yog'i \u2013 125 ml<\/li>\n
      • Sirka 9% \u2013 425 ml<\/li>\n
      • Tuz (qo'shimchalarsiz) - 4 osh qoshiq.<\/li>\n
      • Sarimsoq - 2 bosh<\/li>\n
      • Yangi o'tlar<\/li>\n<\/ul>\n

        Qanday pishirish kerak:<\/strong><\/p>\n

          \n
        • Qovoqchani qulay bo'laklarga kesib oling, o'tlar va sarimsoqni maydalang.<\/li>\n
        • Barcha ingredientlarni chuqur idishda aralashtiring.<\/li>\n
        • Sharbatni chiqarish uchun aralashmani muzlatgichda bir kechada qoldiring.<\/li>\n
        • Ertalab salatni sterilizatsiya qilingan bankalarga solib, marinad bilan birga yoyib, o'rang.<\/li>\n<\/ul>\n

          3. Hammayoq bilan achchiq qovoqcha<\/h2>\n

          \"QishTarkibi:<\/strong><\/p>\n

            \n
          • Bir kilogramm qovoq<\/li>\n
          • Oq karamning kichik boshi<\/li>\n
          • Sarimsoq - 5 chinnigul<\/li>\n
          • Ziravorlar: dafna yaprog'i, qalampir no'xati, arpabodiyon, achchiq qalampir<\/li>\n
          • Tuz (35 g), shakar (50 g)<\/li>\n
          • Sirka \u2013 75 ml<\/li>\n
          • Yog\u02bb \u2013 80 ml<\/li>\n<\/ul>\n

            Tayyorlash:<\/strong><\/p>\n

              \n
            1. Qovoqchani doira shaklida, karamni esa katta kvadrat shaklida kesib oling.<\/li>\n
            2. Yarim litrli bankalarning pastki qismiga o'tlar, sarimsoq va achchiq qalampir qo'ying.<\/li>\n
            3. Bankalarni karam va qovoq bilan mahkam to'ldiring.<\/li>\n
            4. Tuz, shakar, sirka va yog'ni to'g'ridan-to'g'ri idishga qo'shing.<\/li>\n
            5. Tarkibi ustiga qaynoq suv quying.<\/li>\n
            6. Blanklarni 15 daqiqa davomida sterilizatsiya qiling, keyin mahkam yoping.<\/li>\n<\/ol>\n

              4. Qish uchun koreyscha qovoqcha<\/h2>\n

              \"Koreyscha<\/p>\n

              Ushbu retsept uchun 15 sm gacha uzunlikdagi yosh qovoqchadan foydalaning - ular eng zich go'shtga ega.<\/p><\/blockquote>\n

                \n
              • Qovoqcha \u2013 1 kg<\/li>\n
              • Sabzi \u2013 2 dona.<\/li>\n
              • Piyoz \u2013 1 dona.<\/li>\n
              • Ukrop, sarimsoq<\/li>\n
              • Sous: sirka (60 ml), yog' (60 ml), shakar (60 g), tuz (1 osh qoshiq), qora murch.<\/li>\n<\/ul>\n

                Qovoqcha va sabzini koreys salati qirg'ichidan foydalanib qirg'ichdan o'tkazing. Maydalangan sarimsoq, ziravorlar, sirka va yog' qo'shing. Aralashtiring va muzlatgichda 3 soat turing. Bankalarga bo'ling, 15 daqiqa sterilizatsiya qiling va yoping.<\/p>\n

                5. Pomidorli achchiq qovoq salatasi<\/h2>\n

                \"Qovoqchali<\/p>\n

                Qovoqchani to'g'rab oling, piyozni yarim halqa shaklida kesib oling va sabzi qirg'ichdan o'tkazing. Sabzavotlarni tovada qovuring. Kastryulkaga soling, tomat pastasini (suv bilan 1:4 nisbatda suyultirilgan), sarimsoq va qalampir qo'shing. 15 daqiqa davomida qaynatib oling, so'ngra sirka qo'shing. Sterilizatsiya qilingan bankalarga bo'ling.<\/p>\n

                6. Sterilizatsiyasiz tuzlangan qovoq<\/h2>\n

                \"Bankada<\/p>\n

                Ziravorlar, sarimsoq, achchiq qalampir va to'g'ralgan qovoqni bankalarga soling. Ustiga 15 daqiqa qaynoq suv quying, suvini to'kib tashlang, tuz va shakar qo'shing va qaynab turgan holga keltiring. Marinadni bankalarga qaytaring, sirka qo'shing va yoping.<\/p>\n

                7. Achchiq qovoq ikrasi<\/h2>\n

                \"Achchiq<\/p>\n

                Sabzavotlarni go'sht maydalagichdan o'tkazing. 2 soat davomida vaqti-vaqti bilan aralashtirib, qaynatib oling. Tomat pastasi, achchiq qalampir, tuz, shakar va yog' qo'shing. Yana 10 daqiqa qaynatib oling, sirka qo'shing va sterillangan bankalarga quying.<\/p>\n

                8. Pomidorli achchiq qovoqcha<\/h2>\n

                \"Pomidor<\/p>\n

                Pomidor, achchiq qalampir va sarimsoqni maydalang. Ziravorlar aralashmasini qaynatib oling. Qovoqchani qo'shing va 30-40 daqiqa davomida mildiratib qaynating. Issiq aralashmani bankalarga bo'ling va yoping.<\/p>\n

                9. Sabzi bilan achchiq qovoq bo'laklari<\/h2>\n

                \"Qish<\/p>\n

                Sabzavotlarni maydalang, koreys sabzi ziravorlari, yog', sirka, shakar va tuz qo'shing. 2 soatga qoldiring, so'ngra sterillangan bankalarga soling.<\/p>\n

                10. Piyozli qovoq<\/h2>\n

                \"Piyozli<\/p>\n

                Qovoqcha bo'laklarini oltin rangga kirguncha qovuring. Maydalangan piyoz, sarimsoq, ko'katlar va yog', sirka va ziravorlar qo'shilgan marinad bilan aralashtiring. Yoyishdan oldin 3 soat turing.<\/p>\n

                11. Asal qo'shilgan qovoq<\/h2>\n

                \"Asal<\/p>\n

                Qovoqchani tilimlab, tuz bilan ziravorlang va bir soatga qoldiring. Sharbatini to'kib tashlang va asal, yog', sirka va ziravorlar solingan marinadni quying. Yana 3 soatga qoldiring va keyin yoping.<\/p>\n

                12. Bodringli qovoq<\/h2>\n

                \"Turli<\/p>\n

                Ziravorlar, bodring va qovoq bo'laklarini bankaga soling. Aralashmaning ustiga qaynoq suv quying, suvini to'kib tashlang, marinadlangan ziravorlarni qo'shing, qaynab chiqquncha qizdiring va keyin aralashmani sabzavotlar ustiga yana quying.<\/p>\n

                13. Qovoqdan tayyorlangan "qaynona tili"<\/h2>\n

                \"Qovoqchali<\/p>\n

                Pomidor va qalampirni maydalab, 10 daqiqa davomida mildiratib qaynatib oling. Uzun bo'laklarga bo'lingan qovoqchani qo'shing. 30 daqiqa davomida pishiring, sarimsoq va sirka qo'shing va keyin yoping.<\/p>\n

                14. Qovoqcha lecho<\/h2>\n

                \"Qovoqcha<\/p>\n

                Pomidorlarni pyure shaklida kesib oling va qovoqcha bilan 30 daqiqa davomida qaynatib oling. Bulg'or qalampiri, achchiq qalampir va sarimsoq qo'shing. Yana 20 daqiqa qaynatib oling, sirka quying va bankalarga quying.<\/p>\n

                15. Achchiq Ben amaki\u00ab<\/h2>\n

                \"Ben<\/p>\n

                Sabzini tomat pastasi va suvda qaynatib oling. 10 daqiqadan so'ng, qovoqchani, keyin qolgan sabzavotlarni qo'shing. 40 daqiqa davomida pishiring, keyin sirka qo'shing va yoping.<\/p>\n

                Tez-tez so'raladigan savollar: Tez-tez so'raladigan savollar<\/h2>\n
                  \n
                • Nima uchun qovoq konservalangandan keyin yumshoq bo'lib qoldi?<\/strong> Ehtimol, sterilizatsiya texnologiyasi buzilgan yoki bo'shashgan tuzilishga ega ortiqcha pishgan sabzavotlar ishlatilgan.<\/li>\n
                • Sharob sirkasini oddiy stol sirkasi bilan almashtirish mumkinmi?<\/strong> Ha, mumkin, lekin nisbatlarni saqlang: 1 qism sharob (6%) uchun 0,7 qism oddiy sharob (9%) oling.<\/li>\n
                • Qanday qilib gazakni yanada achchiqroq qilish mumkin?<\/strong> Avval sarimsoqni ezib, urug'lari bilan birga ko'proq sarimsoq qo'shing yoki achchiq qalampirdan foydalaning.<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"

                  \u041e\u0441\u0442\u0440\u044b\u0435 \u043a\u0430\u0431\u0430\u0447\u043a\u0438 \u043d\u0430 \u0437\u0438\u043c\u0443 \u2014 \u044d\u0442\u043e \u0442\u0430 \u0441\u0430\u043c\u0430\u044f \u0437\u0430\u0433\u043e\u0442\u043e\u0432\u043a\u0430, \u043a\u043e\u0442\u043e\u0440\u0430\u044f \u0443\u043b\u0435\u0442\u0430\u0435\u0442 \u0441\u043e \u0441\u0442\u043e\u043b\u0430 \u043f\u0435\u0440\u0432\u043e\u0439, \u043e\u0441\u043e\u0431\u0435\u043d\u043d\u043e \u0432 \u0445\u043e\u043b\u043e\u0434\u043d\u043e\u0435 \u0432\u0440\u0435\u043c\u044f \u0433\u043e\u0434\u0430. \u041a\u0430\u0431\u0430\u0447\u043a\u0438 […]<\/p>\n","protected":false},"author":2,"featured_media":10917,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[18],"tags":[],"class_list":["post-10902","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-konservatsiya"],"_links":{"self":[{"href":"https:\/\/sadogorodnik.top\/uz\/wp-json\/wp\/v2\/posts\/10902","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sadogorodnik.top\/uz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sadogorodnik.top\/uz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sadogorodnik.top\/uz\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sadogorodnik.top\/uz\/wp-json\/wp\/v2\/comments?post=10902"}],"version-history":[{"count":2,"href":"https:\/\/sadogorodnik.top\/uz\/wp-json\/wp\/v2\/posts\/10902\/revisions"}],"predecessor-version":[{"id":17305,"href":"https:\/\/sadogorodnik.top\/uz\/wp-json\/wp\/v2\/posts\/10902\/revisions\/17305"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sadogorodnik.top\/uz\/wp-json\/wp\/v2\/media\/10917"}],"wp:attachment":[{"href":"https:\/\/sadogorodnik.top\/uz\/wp-json\/wp\/v2\/media?parent=10902"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sadogorodnik.top\/uz\/wp-json\/wp\/v2\/categories?post=10902"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sadogorodnik.top\/uz\/wp-json\/wp\/v2\/tags?post=10902"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}