{"id":322,"date":"2011-02-07T06:16:02","date_gmt":"2011-02-07T11:16:02","guid":{"rendered":"http:\/\/recettes.carlrobitaille.org\/?p=322"},"modified":"2024-08-22T17:32:14","modified_gmt":"2024-08-22T21:32:14","slug":"betteraves-marinees","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=322","title":{"rendered":"Betteraves marin\u00e9es"},"content":{"rendered":"<p><strong>Source:<\/strong> Livre de cuisine Purity<\/p>\n<p>Donne : 5 pots Mason de 500 ml.<\/p>\n<p><strong>Ingr\u00e9dients<\/strong><\/p>\n<ul>\n<li>6 pintes de betteraves (environ 5 lbs)<\/li>\n<li>2 tasses de vinaigre blanc<\/li>\n<li>2 tasses de sucre<\/li>\n<li>1 tasse d&#8217;eau de cuisson des betteraves<\/li>\n<li>1 tasse d&#8217;eau<\/li>\n<li>1 c. \u00e0 table de sel<\/li>\n<li>1 c. \u00e0 th\u00e9 de toute-\u00e9pice moulue<\/li>\n<li>2 c. \u00e0 table de clous entiers (allspice) (attach\u00e9s dans une gaze)<\/li>\n<\/ul>\n<p><strong>Pr\u00e9paration<\/strong><\/p>\n<ol>\n<li>Choisir des jeunes betteraves de 1&#8243; \u00e0 1 1\/2&#8243; de diam\u00e8tre.\u00a0 Bien les frotter en laissant la racine et 1&#8243; \u00e0 2&#8243; de tige. Cuire jusqu&#8217;\u00e0 ce qu&#8217;elles soient \u00e0 peine tendres.<\/li>\n<li>Saucer dans l&#8217;eau froide et enlever la pelure.<\/li>\n<li>M\u00ealer dans une casserole les ingr\u00e9dients de la marinade. Amener \u00e0 \u00e9bullition, et bouillir 5 minutes.<\/li>\n<li>Enlever le sachet d&#8217;\u00e9pices et garder la marinade chaude jusqu&#8217;au moment de l&#8217;utiliser.<\/li>\n<li>Emplir de betteraves les bocaux st\u00e9rilis\u00e9s, puis arroser de marinade chaude pour les couvrir compl\u00e8tement.<\/li>\n<li>Sceller, refroidir, et ranger.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Source: Livre de cuisine Purity Donne : 5 pots Mason de 500 ml. Ingr\u00e9dients 6 pintes de betteraves (environ 5 lbs) 2 tasses de vinaigre blanc 2 tasses de sucre 1 tasse d&#8217;eau de cuisson des betteraves 1 tasse d&#8217;eau &hellip; <a href=\"https:\/\/recettes.carlrobitaille.org\/?p=322\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-322","post","type-post","status-publish","format-standard","hentry","category-sauces-et-condiments"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/322","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=322"}],"version-history":[{"count":4,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/322\/revisions"}],"predecessor-version":[{"id":1372,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/322\/revisions\/1372"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=322"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=322"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=322"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}