{"id":11124,"date":"2026-04-28T14:33:33","date_gmt":"2026-04-28T11:33:33","guid":{"rendered":"https:\/\/sadogorodnik.top\/?p=11124"},"modified":"2026-06-18T17:10:17","modified_gmt":"2026-06-18T14:10:17","slug":"kak-vkusno-zamarinovat-slivu-na-zimu-luchshie-reczepty","status":"publish","type":"post","link":"https:\/\/sadogorodnik.top\/uz\/kak-vkusno-zamarinovat-slivu-na-zimu-luchshie-reczepty\/","title":{"rendered":"Qish uchun olxo&#039;ri qanday mazali tuzlangan: eng yaxshi retseptlar"},"content":{"rendered":"<p>Tuzlangan olxo&#039;ri shunchaki oddiy murabbo emas; ular oddiy kechki ovqatni bayramona ziyofatga aylantira oladigan ajoyib lazzatdir. Ularning achchiq, shirin-nordon ta&#039;mi va nozik xushbo&#039;y hidi go&#039;shtli taomlar, parranda go&#039;shti va pishloqli taomlarni mukammal darajada to&#039;ldiradi. Natija kutilganidek bo&#039;lishini ta&#039;minlash uchun ziravorlarning to&#039;g&#039;ri nisbatlaridan foydalanish va olxo&#039;rini to&#039;g&#039;ri tayyorlash muhimdir.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-11128\" src=\"https:\/\/sadogorodnik.top\/wp-content\/uploads\/2021\/07\/Marinovannye-slivy-na-zimu.jpg\" alt=\"Bankalarda tuzlangan olxo&#039;ri\" width=\"640\" height=\"424\" srcset=\"https:\/\/sadogorodnik.top\/wp-content\/uploads\/2021\/07\/Marinovannye-slivy-na-zimu.jpg 640w, https:\/\/sadogorodnik.top\/wp-content\/uploads\/2021\/07\/Marinovannye-slivy-na-zimu-300x199.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<h2>Sarimsoqli tuzlangan olxo&#039;ri<\/h2>\n<p>Sarimsoq yorqin ta&#039;m beruvchi mazali ishtaha. Ushbu retseptda biz mevaning tanasiga kutilmagan xushbo&#039;ylik va ta&#039;m beradigan sarimsoq bo&#039;lagini ishlatamiz.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-11131\" src=\"https:\/\/sadogorodnik.top\/wp-content\/uploads\/2021\/07\/Marinovannye-slivy-s-chesnokom1.jpeg\" alt=\"Sarimsoq bilan to&#039;ldirilgan tuzlangan olxo&#039;ri\" width=\"640\" height=\"426\" srcset=\"https:\/\/sadogorodnik.top\/wp-content\/uploads\/2021\/07\/Marinovannye-slivy-s-chesnokom1.jpeg 640w, https:\/\/sadogorodnik.top\/wp-content\/uploads\/2021\/07\/Marinovannye-slivy-s-chesnokom1-300x200.jpeg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<p><strong>Marinad:<\/strong><\/p>\n<ul>\n<li>1 litr suv;<\/li>\n<li>400 g shakar;<\/li>\n<li>200 ml sirka (9%);<\/li>\n<li>6-7 chinnigullar kurtaklari;<\/li>\n<li>15 ta allspice no&#039;xati;<\/li>\n<li>15 ta qora qalampir no&#039;xati.<\/li>\n<\/ul>\n<p><strong>Tayyorlash:<\/strong><\/p>\n<p>Konservalash uchun 0,5 litrli bankalardan foydalanish yaxshidir. Olxo&#039;rilarni yuving, chuqurcha bo&#039;ylab chiroyli kesma qiling va danalarini olib tashlang. Har bir olxo&#039;riga tozalangan sarimsoq soling. Olxo&#039;rilarni bankalarga mahkam joylashtiring. Suvni shakar va ziravorlar bilan qaynatib oling, so&#039;ngra sirka qo&#039;shing. Suvni olxo&#039;ri ustiga quying, qopqoqlar bilan yoping va bankalarni 10 daqiqa davomida sterilizatsiya qiling, so&#039;ngra mahkam yoping.<\/p>\n<h2>Olxo&#039;ri urug&#039;lari bilan tuzlangan<\/h2>\n<p>Klassik, soddaligi va nordon ta&#039;mi bilan tanlangan. Tayyor mahsulotni ichkarida qoldirsangiz, o&#039;ziga xos &quot;amaretta&quot; ta&#039;mini olasiz.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-11136\" src=\"https:\/\/sadogorodnik.top\/wp-content\/uploads\/2021\/07\/Slivy-marinovannye-s-kostochkami.jpeg\" alt=\"Klassik tuzlangan olxo&#039;ri urug&#039;lari bilan\" width=\"640\" height=\"360\" srcset=\"https:\/\/sadogorodnik.top\/wp-content\/uploads\/2021\/07\/Slivy-marinovannye-s-kostochkami.jpeg 640w, https:\/\/sadogorodnik.top\/wp-content\/uploads\/2021\/07\/Slivy-marinovannye-s-kostochkami-300x169.jpeg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<p><strong>Komponentlar:<\/strong><\/p>\n<ul>\n<li>2,5 kg olxo&#039;ri;<\/li>\n<li>80 g tuz;<\/li>\n<li>125 ml sirka kislotasi (9%);<\/li>\n<li>1 kg shakar;<\/li>\n<li>3-4 dona dafna yaprog&#039;i;<\/li>\n<li>ta&#039;bga ko&#039;ra dolchin.<\/li>\n<\/ul>\n<p><strong>Bosqichma-bosqich retsept:<\/strong><\/p>\n<ol>\n<li>Tuz, shakar va ziravorlarni suvda eritib oling.<\/li>\n<li>Tayyorlangan mevalarni tish pichog&#039;i bilan teshib qo&#039;ying - bu quyish paytida terining yorilib ketishiga yo&#039;l qo&#039;ymaslik uchun kerak.<\/li>\n<li>Olxo&#039;rilarni toza bankalarga mahkam joylashtiring.<\/li>\n<li>Marinadni qaynatib oling, sirka quying va mevalarni quying. Qopqoqlar bilan yoping.<\/li>\n<\/ol>\n<h2>&quot;Snack&quot; chinnigullar bilan tuzlangan olxo&#039;ri\u00ab<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-11129\" src=\"https:\/\/sadogorodnik.top\/wp-content\/uploads\/2021\/07\/Marinovannye-slivy-s-gvozdikoj-Zakusochnye-.png\" alt=\"Bankada chinnigullar bilan olxo&#039;ri\" width=\"640\" height=\"480\" srcset=\"https:\/\/sadogorodnik.top\/wp-content\/uploads\/2021\/07\/Marinovannye-slivy-s-gvozdikoj-Zakusochnye-.png 640w, https:\/\/sadogorodnik.top\/wp-content\/uploads\/2021\/07\/Marinovannye-slivy-s-gvozdikoj-Zakusochnye--300x225.png 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>Bu tuzlash usuli besh kun davom etadi, ammo natijalar bunga arziydi. Mevalarni issiq marinadga bir necha bor botirish uni qattiq va nihoyatda mazali qiladi.<\/p>\n<ul>\n<li>8 kg pishmagan olxo&#039;ri (afzalroq &quot;venger&quot;);<\/li>\n<li>500 ml sirka (9%);<\/li>\n<li>1 litr suv;<\/li>\n<li>3 kg shakar;<\/li>\n<li>ziravorlar: allspice, chinnigullar, dafna yaprog&#039;i.<\/li>\n<\/ul>\n<p>5 kun davomida olxo&#039;ri kuniga ikki marta qaynab turgan marinadda damlanadi. 6-kuni marinad oxirgi marta qaynatiladi, bankalarga quyiladi va yopiladi. Natijada 9 ta 0,7 litrli banka hosil bo&#039;ladi.<\/p>\n<h2>Xantal bilan tuzlangan olxo&#039;ri<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-11133\" src=\"https:\/\/sadogorodnik.top\/wp-content\/uploads\/2021\/07\/S-gorchitsej.jpg\" alt=\"Xantal bilan marinadlangan olxo&#039;ri\" width=\"640\" height=\"426\" srcset=\"https:\/\/sadogorodnik.top\/wp-content\/uploads\/2021\/07\/S-gorchitsej.jpg 640w, https:\/\/sadogorodnik.top\/wp-content\/uploads\/2021\/07\/S-gorchitsej-300x200.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>Xantal ozgina achchiqlik qo&#039;shadi va uni yaxshiroq saqlashga yordam beradi. <\/p>\n<table>\n<tr>\n<td>Tarkibi<\/td>\n<td>Miqdori<\/td>\n<\/tr>\n<tr>\n<td>olxo&#039;ri<\/td>\n<td>2 kg<\/td>\n<\/tr>\n<tr>\n<td>Shakar<\/td>\n<td>120 g<\/td>\n<\/tr>\n<tr>\n<td>Sirka 9%<\/td>\n<td>1 osh qoshiq.<\/td>\n<\/tr>\n<tr>\n<td>Xantal (kukun)<\/td>\n<td>1 osh qoshiq.<\/td>\n<\/tr>\n<\/table>\n<p>Mevalar bankalarga solinadi, shakar, tuz, sirka va xantal solingan qaynab turgan sho&#039;r suv bilan yopiladi va darhol yopiladi. Ular 5 kun ichida iste&#039;mol qilishga tayyor bo&#039;ladi.<\/p>\n<h2>Sterilizatsiyasiz pomidorli tuzlangan olxo&#039;ri uchun retsept<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-11132\" src=\"https:\/\/sadogorodnik.top\/wp-content\/uploads\/2021\/07\/Retsept-marinovannyh-sliv-s-pomidorami-bez-sterilizatsii.jpeg\" alt=\"Turli xil pomidorlar va olxo&#039;rilar\" width=\"640\" height=\"432\" srcset=\"https:\/\/sadogorodnik.top\/wp-content\/uploads\/2021\/07\/Retsept-marinovannyh-sliv-s-pomidorami-bez-sterilizatsii.jpeg 640w, https:\/\/sadogorodnik.top\/wp-content\/uploads\/2021\/07\/Retsept-marinovannyh-sliv-s-pomidorami-bez-sterilizatsii-300x203.jpeg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>Qishki dasturxon uchun noodatiy kombinatsiya. Pomidor va olxo&#039;ri bir-birini mukammal darajada to&#039;ldiradi. Xren, gilos va smorodina barglarini bankaning pastki qismiga qo&#039;ying, so&#039;ngra olxo&#039;ri va pomidorlarni aralashtiring. Banka ustiga 15 daqiqa davomida qaynoq suv quying, so&#039;ngra suvini to&#039;kib tashlang, shakar va tuz bilan marinadlang, sirka qo&#039;shing va yoping.<\/p>\n<h2>Qish uchun zaytun kabi tuzlangan olxo&#039;ri<\/h2>\n<p>Bu noyob usul olxo&#039;rini tuzda achitish va keyin zaytun moyi bilan damlashdan iborat. Bu aperitivlarga ajoyib qo&#039;shimcha.<\/p>\n<ol>\n<li>Kichik pishmagan olxo&#039;rilar tuz sepiladi (1 kg uchun 300 g) va 10 kun davomida kastryulkada qoldiriladi.<\/li>\n<li>Keyin mevalar steril bankalarga joylashtiriladi va zaytun moyi bilan to&#039;ldiriladi.<\/li>\n<li>Bu &quot;olxo&#039;ri zaytunlari&quot; salqin joyda saqlanishi kerak.<\/li>\n<\/ol>\n<h2>Tez-tez so&#039;raladigan savollar: Amaliy bog&#039;dorchilik bo&#039;yicha maslahatlar<\/h2>\n<h3>Nima uchun olxo&#039;ri po&#039;stlog&#039;i tuzlanganda yorilib ketadi?<\/h3>\n<p>Bu haroratning o&#039;zgarishi yoki haddan tashqari qaynab ketish tufayli sodir bo&#039;ladi. Har bir mevani tish pichog&#039;i bilan 3-4 joydan sanchishga ishonch hosil qiling.<\/p>\n<h3>Konserva uchun qaysi olxo&#039;ri navini tanlashim kerak?<\/h3>\n<p>&quot;Vengerka&quot; kabi qattiq, biroz pishmagan navlar eng yaxshisidir. Pishgan mevalar marinadlanganda qo&#039;ziqoringa aylanadi.<\/p>\n<h3>Tuzlangan olxo&#039;ri qancha vaqt saqlanadi?<\/h3>\n<p>Agar to&#039;g&#039;ri sterilizatsiya qilinsa, konservalangan olxo&#039;ri salqin va qorong&#039;i joyda 12-18 oygacha saqlanishi mumkin. Urug&#039;i chiqarilgan olxo&#039;rilarni bir yildan ortiq saqlash tavsiya etilmaydi.<\/p>","protected":false},"excerpt":{"rendered":"<p>\u041c\u0430\u0440\u0438\u043d\u043e\u0432\u0430\u043d\u043d\u0430\u044f \u0441\u043b\u0438\u0432\u0430 \u2014 \u044d\u0442\u043e \u043d\u0435 \u043f\u0440\u043e\u0441\u0442\u043e \u0437\u0430\u0433\u043e\u0442\u043e\u0432\u043a\u0430, \u0430 \u0438\u0437\u044b\u0441\u043a\u0430\u043d\u043d\u044b\u0439 \u0434\u0435\u043b\u0438\u043a\u0430\u0442\u0435\u0441, \u043a\u043e\u0442\u043e\u0440\u044b\u0439 \u0441\u043f\u043e\u0441\u043e\u0431\u0435\u043d \u043f\u0440\u0435\u0432\u0440\u0430\u0442\u0438\u0442\u044c \u043e\u0431\u044b\u0447\u043d\u044b\u0439 \u0443\u0436\u0438\u043d \u0432 \u043f\u0440\u0430\u0437\u0434\u043d\u0438\u0447\u043d\u043e\u0435 \u0437\u0430\u0441\u0442\u043e\u043b\u044c\u0435. \u0415\u0435 \u043f\u0440\u044f\u043d\u044b\u0439 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":11128,"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 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