{"id":11378,"date":"2026-04-12T21:28:40","date_gmt":"2026-04-12T18:28:40","guid":{"rendered":"https:\/\/sadogorodnik.top\/?p=11378"},"modified":"2026-06-18T17:28:18","modified_gmt":"2026-06-18T14:28:18","slug":"kak-vkusno-prigotovit-marinovannye-baklazhany-na-zimu","status":"publish","type":"post","link":"https:\/\/sadogorodnik.top\/uz\/kak-vkusno-prigotovit-marinovannye-baklazhany-na-zimu\/","title":{"rendered":"Qish uchun tuzlangan baqlajonni qanday mazali tayyorlash mumkin"},"content":{"rendered":"<p>Tuzlangan baqlajonlar har bir bog&#039;bon uchun chinakam najotdir. To&#039;g&#039;ri tayyorlangan bu baqlajonlar nafaqat qishda bayram dasturxonini bezabgina qolmay, balki kundalik taomlarga ham ajoyib qo&#039;shimcha bo&#039;ladi: kartoshka uchun garnir sifatida yoki to&#039;yimli go&#039;shtli dimlama uchun asos sifatida. 2026-yilda biz siz uchun vaqt sinovidan o&#039;tgan va minglab uy qurilishi murabbolari bilan tasdiqlangan eng mos retseptlarni tanladik.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-11387\" src=\"https:\/\/sadogorodnik.top\/wp-content\/uploads\/2021\/08\/marinovannye-baklazhany-na-zimu.jpg\" alt=\"Yog&#039;och stolda tuzlangan baqlajon bankasi\" width=\"640\" height=\"384\" srcset=\"https:\/\/sadogorodnik.top\/wp-content\/uploads\/2021\/08\/marinovannye-baklazhany-na-zimu.jpg 640w, https:\/\/sadogorodnik.top\/wp-content\/uploads\/2021\/08\/marinovannye-baklazhany-na-zimu-300x180.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<h2>Tuzlangan baqlajonlar uchun klassik retsept<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-11388\" src=\"https:\/\/sadogorodnik.top\/wp-content\/uploads\/2021\/08\/Marinovannye-baklazhany-vkusnyj-retsept-na-zimu.jpeg\" alt=\"Shisha idishda tuzlangan baqlajonlar\" width=\"640\" height=\"428\" srcset=\"https:\/\/sadogorodnik.top\/wp-content\/uploads\/2021\/08\/Marinovannye-baklazhany-vkusnyj-retsept-na-zimu.jpeg 640w, https:\/\/sadogorodnik.top\/wp-content\/uploads\/2021\/08\/Marinovannye-baklazhany-vkusnyj-retsept-na-zimu-300x201.jpeg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>Bu usul sizga sabzavotning maksimal ta&#039;mi va tuzilishini saqlab qolish imkonini beradi.<\/p>\n<p><strong>Tarkibi:<\/strong><\/p>\n<ul>\n<li>1 kg baqlajon<\/li>\n<li>5-6 chinnigullar sarimsoq<\/li>\n<li>1 osh qoshiq sirka<\/li>\n<li>1 osh qoshiq yarim quruq qizil sharob<\/li>\n<li>1 osh qoshiq o&#039;simlik yog&#039;i<\/li>\n<li>1 osh qoshiq maydalangan qora murch<\/li>\n<\/ul>\n<p><strong>Tayyorlash:<\/strong><\/p>\n<ol>\n<li>Sarimsoqni press orqali siqib oling, sirka, sharob, qalampir qo&#039;shing va yarim stakan qaynoq suv quying.<\/li>\n<li>Baqlajonlarni bo&#039;laklarga bo&#039;lib kesib oling va achchiqlikni yo&#039;qotish uchun ularni sho&#039;r suvga (3 litr suvga 1 osh qoshiq tuz) 2 daqiqaga soling.<\/li>\n<li>Suzgichda to&#039;kib tashlang, quriting va tezda yog&#039;da qovurilgan idishda qovuring (taxminan 2 daqiqa).<\/li>\n<li>Idishga soling, tuzlamoqni quying, aralashtiring va sterilizatsiya qilingan bankalarga soling.<\/li>\n<\/ol>\n<h2>Butun marinadlangan baqlajonlar<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-11380\" src=\"https:\/\/sadogorodnik.top\/wp-content\/uploads\/2021\/08\/TSelye-baklazhany-marinovannye-na-zimu.jpg\" alt=\"Bankadagi butun tuzlangan baqlajonlar\" width=\"640\" height=\"354\" srcset=\"https:\/\/sadogorodnik.top\/wp-content\/uploads\/2021\/08\/TSelye-baklazhany-marinovannye-na-zimu.jpg 640w, https:\/\/sadogorodnik.top\/wp-content\/uploads\/2021\/08\/TSelye-baklazhany-marinovannye-na-zimu-300x166.jpg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<table>\n<tbody>\n<tr>\n<td>Tarkibi<\/td>\n<td>Miqdori<\/td>\n<\/tr>\n<tr>\n<td>Baqlajonlar<\/td>\n<td>2 kg<\/td>\n<\/tr>\n<tr>\n<td>Shirin qalampir<\/td>\n<td>0,5 dona.<\/td>\n<\/tr>\n<tr>\n<td>Sarimsoq<\/td>\n<td>0,5 bosh<\/td>\n<\/tr>\n<tr>\n<td>Sirka<\/td>\n<td>4-5 osh qoshiq.<\/td>\n<\/tr>\n<tr>\n<td>Tuz<\/td>\n<td>160 g<\/td>\n<\/tr>\n<tr>\n<td>Suv<\/td>\n<td>2 l<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p><strong>Bosqichma-bosqich jarayon:<\/strong><\/p>\n<ol>\n<li>Mevani tekshiring: u qattiq va shikastlanmagan bo&#039;lishi kerak. Har bir mevani pichoq bilan bir nechta joydan teshing.<\/li>\n<li>Baqlajonlarni qaynoq sho&#039;r suvda 10 daqiqa davomida qaynatib oling.<\/li>\n<li>Bankalarni tayyorlang (mikroto&#039;lqinli pechda 10 daqiqa sterilizatsiya qiling). Maydalangan qalampir va sarimsoqni tagiga joylashtiring.<\/li>\n<li>Sovutilgan baqlajonlarni idishga mahkam joylashtiring va ustiga ular pishirilgan qaynab turgan sho&#039;r suvni quying.<\/li>\n<li>Litrli bankalarni qaynoq suvda 10 daqiqa davomida sterilizatsiya qiling, so&#039;ngra o&#039;rang.<\/li>\n<\/ol>\n<h2>Koreyscha tuzlangan baqlajonlar\u00ab<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-11385\" src=\"https:\/\/sadogorodnik.top\/wp-content\/uploads\/2021\/08\/Marinovannye-baklazhany-po-korejski-na-zimu.jpeg\" alt=\"Sabzi bilan koreyscha baqlajon\" width=\"640\" height=\"360\" srcset=\"https:\/\/sadogorodnik.top\/wp-content\/uploads\/2021\/08\/Marinovannye-baklazhany-po-korejski-na-zimu.jpeg 640w, https:\/\/sadogorodnik.top\/wp-content\/uploads\/2021\/08\/Marinovannye-baklazhany-po-korejski-na-zimu-300x169.jpeg 300w\" sizes=\"auto, (max-width: 640px) 100vw, 640px\" \/><\/p>\n<p>Bu ishtahani ochuvchi taom o&#039;zining achchiq koriander aromati va qarsildoq sabzavotli &quot;somonlari&quot; bilan mashhur.<\/p>\n<ul>\n<li>1 kg baqlajon<\/li>\n<li>4 ta sabzi<\/li>\n<li>3 ta bulg&#039;or qalampiri<\/li>\n<li>3 ta piyoz<\/li>\n<li>1 bosh sarimsoq<\/li>\n<li>Ziravorlar: kashnich, qalampir, shakar (1 osh qoshiq), tuz (0,5 osh qoshiq), sirka 6% (180 ml), yog&#039; (250 ml).<\/li>\n<\/ul>\n<p><strong>Tayyorlash:<\/strong><\/p>\n<ul>\n<li>Sabzilarni koreys qirg&#039;ichida maydalang va ustiga qaynoq suv quying, soviguncha.<\/li>\n<li>Qalampir va piyozni chiziqlar shaklida kesib oling.<\/li>\n<li>Baqlajonlarni yarim halqalarga kesib oling va sho&#039;r suvda 3 daqiqa davomida qaynatib oling.<\/li>\n<li>Sabzavotlarni sarimsoq, tuz, shakar, ziravorlar, sirka va yog&#039; solingan sous bilan aralashtiring.<\/li>\n<li>0,5 litrli bankalarga soling va 20 daqiqa davomida sterilizatsiya qiling.<\/li>\n<\/ul>\n<h2>Tez-tez so&#039;raladigan savollar (FAQ)<\/h2>\n<h3>Nima uchun baqlajonlar konservalanganida achchiq ta&#039;mga ega bo&#039;ladi?<\/h3>\n<p>Achchiqlik odatda pishgan mevalarning po&#039;stlog&#039;idan yoki urug&#039;laridan kelib chiqadi. Uni yo&#039;qotish uchun, pishirishdan oldin dilimlenmi\u015f yoki butun mevalarni tuz eritmasida (1 litr suvga 1 osh qoshiq) 30-60 daqiqa davomida ivitib qo&#039;yishni unutmang.<\/p>\n<h3>Baqlajonlarning terisini tozalash kerakmi?<\/h3>\n<p>Bu ta&#039;m masalasidir. Agar meva yosh va mayin bo&#039;lsa, po&#039;stlog&#039;i sizni bezovta qilmaydi. Agar baqlajonlar katta bo&#039;lsa va tokda uzoq vaqt osilib turgan bo&#039;lsa, po&#039;stlog&#039;i qattiqlashishi mumkin, shuning uchun uni po&#039;stlog&#039;idan tozalash yaxshidir.<\/p>\n<h3>Bunday preparatlarni qancha vaqt saqlash mumkin?<\/h3>\n<p>Agar sterilizatsiya va havo o&#039;tkazmaydigan saqlash tartib-qoidalariga rioya qilinsa, baqlajonlar salqin, qorong&#039;i joyda 12-18 oygacha yaxshi saqlanadi.<\/p>","protected":false},"excerpt":{"rendered":"<p>\u041c\u0430\u0440\u0438\u043d\u043e\u0432\u0430\u043d\u043d\u044b\u0435 \u0431\u0430\u043a\u043b\u0430\u0436\u0430\u043d\u044b \u2014 \u044d\u0442\u043e \u043d\u0430\u0441\u0442\u043e\u044f\u0449\u0430\u044f \u043f\u0430\u043b\u043e\u0447\u043a\u0430-\u0432\u044b\u0440\u0443\u0447\u0430\u043b\u043e\u0447\u043a\u0430 \u0434\u043b\u044f \u043a\u0430\u0436\u0434\u043e\u0433\u043e \u0434\u0430\u0447\u043d\u0438\u043a\u0430. \u041f\u0440\u0430\u0432\u0438\u043b\u044c\u043d\u043e \u0437\u0430\u0433\u043e\u0442\u043e\u0432\u043b\u0435\u043d\u043d\u044b\u0435 \u00ab\u0441\u0438\u043d\u0435\u043d\u044c\u043a\u0438\u0435\u00bb \u0437\u0438\u043c\u043e\u0439 \u043d\u0435 \u0442\u043e\u043b\u044c\u043a\u043e \u0443\u043a\u0440\u0430\u0448\u0430\u044e\u0442 \u043f\u0440\u0430\u0437\u0434\u043d\u0438\u0447\u043d\u044b\u0439 \u0441\u0442\u043e\u043b, \u043d\u043e \u0438 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":11387,"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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