Turshi recipes in the oven. Tursha - spicy pickled beans. Armenian bean tursha: recipe

Saucepan - 5 l
Sweet pepper (red) - 0.3 kg (4 pcs)
Green beans - 0.4 kg
Eggplant - 0.8 kg (3 pcs)
Green tomato - 0.8 kg (10 pcs)
Fresh cilantro - 150 g (1/2 bunch)
Fresh dill - 100 g (1/2 bunch)
Carrots - 0.2 kg (1 pc)
Garlic - 50 g (3 goals)
Hot pepper - 35 g (1 pc)
Cabbage - 0.9 kg (1/2 head)
Boiled water - 2 l
Salt - 100 g

As I promised, I'm posting this recipe...
"Tursha" is the original name, but at its core it's just pickled vegetables ... but so delicious!!! This recipe was told to my friend (a professional chef) by her colleague from the Kuban. Since our Dnepropetrovsk, despite its million-strong population, is “quite small” and “everyone knows each other,” this recipe came to me too ... Someone told me that the Tatar nationality “dabbles” with such a dish ...

So, let's start Blessed:
Wash the vegetables, dry them, boil the eggplants for 2 ... 3 minutes, cut them as shown in the photo and put them in layers in a pan ...

We take it well and tamp ...

Mix thoroughly and pour brine (50 g of salt per 1 liter of cold boiled water).
We put a small oppression ... Every day, in the morning and evening, we remove the oppression and pierce this mass in 3-4 places in order to let the air out. Somewhere on the third day a small gray coating appears - carefully remove with a spoon. On the 4th and 5th days, the "raid" is more and more, and it must be removed before each removal of oppression. On the 6th day, drain the brine and transfer the vegetables to a 3 liter bottle. Lightly ramming. From this quantity, a 3-liter jar and a "bowl" for testing are obtained.
Fill the bottle with brine filtered through triple gauze and send it to the refrigerator.

The rest of the tursha is mixed with thinly sliced ​​purple onions, seasoned with fragrant homemade oliya and enjoy!!!

I ate this on a visit to Moldova. I looked at this recipe twice, and all these vegetables were in that dish too. But they call it, I remember exactly "Barrel" The only thing in this "Barrel" vegetables were precisely chopped into large pieces, Bell pepper into two halves, and cabbage is cut into 2-3 centimeters in such wide pieces (ribbons). Everything else is the same as in your recipe. On Tuesday or Wednesday, a sister from Moldova comes to visit me, I will clarify this recipe and, if possible, if there are at least a couple of photos, I will share it. And so this dish is very tasty, swept off the table. We were served it from the cellar to the table three or more times, we just sat, dined, chatted, drank cool pink wine from the cellar, hominy with cracklings, sheep cheese and this yummy "Tursha" or "Barrel". -------------- so "turshu" - for Tajiks, Tatars and for some nationalities it means (omitting some details) "salty", "salting". etc....
And the Moldovans apparently decided not to bother with the name and decided it was simpler: since all this is fermented in a barrel, then we will call it "Barrel" ...
As for large pieces: I agree with salting in a barrel! But I had such a “homemade” option, and in this case it’s better to chop into pieces that are not as big as in a barrel ... firstly, it will pickle faster, secondly - how do you imagine stuffing a quarter of cabbage into a bottle for storage in the refrigerator? ??
________________________________________ __________ I first tried tursha 25 years ago. It was in Afghanistan, the "delicacy" is indescribable, they make it in huge barrels.

• Green beans (ideally - turcheva) - 3 kg

• Tomato - 1.2 kg


• Garlic (medium sized heads) - 2 pcs


• Salt - 1 tsp


• Hot red pepper (medium size) - 2 pcs

• Water - 1 l


• Salt - 80 g

1. We prepare the brine in advance, it must be cold. Stir the salt into the boiling water and let it cool completely.
2. Preparing beans is boiling them. We put a large pot of water on the fire, bring it to a boil and boil the beans in batches. In time, each batch is cooked for about 5 minutes. We check readiness with a fingernail: if the beans can be pierced with a fingernail, then it is ready. Even with a large amount of beans, the whole process is quite fast: they put it in, boiled it and took it out.
3. Put the boiled beans on a paper or cotton towel to cool and glass. We spread it in layers and add each layer on top, "like potatoes in a frying pan" - this is Arsen's advice. What for? Thus, salting begins before we fill the turshu with brine itself.
4. While the beans are boiling, in parallel we make seasoning. We just pass everything through a meat grinder, here you need the presence of pieces. Therefore, only a meat grinder, well, or a chopper, and not a blender at all. So, we pass tomatoes, garlic and pepper through a meat grinder. After that, add salt.

5. The amount of salt is conditional. I add just enough to make the seasoning taste good. For my taste, of course. Although in tours, according to Arsen, "there is never too much salt," but, I'm afraid, not everyone will agree with this. Mix seasoning well. While it is settling, we will drain (or scoop out with a spoon) liquid juice from it so that we have practically thick. I poured about a glass or more. By the way, the juice is delicious, do not pour it out at all. You can drink or add to other dishes. Well, or in the brine turshi it). A thick paste is less washed out by the brine in the end.
6. But many do not do the next stage, including my neighbors. Yes, this is the longest stage, but believe me - not so much. I remove the tough filament fibers from the beans and tear off the tail. I really don't like spitting it all out afterwards. In my opinion, without any rigidity, it is much more pleasant to eat. I know that many people tear off the whole thing from raw beans, but, believe me, it is much easier to do this with boiled beans.
7. We clean and immediately lay out immediately in the container in which we will salt. I have this plastic bucket. We do not throw it at random, but carefully lay the beans in layers. They laid out a layer of about 2-3 centimeters - and "scattered" a couple of tablespoons of seasoning on top. It is not necessary to smear, because after pouring with brine, the seasoning will disperse itself. So layer by layer we fill the container.
8. The last layer is beans. We do not add seasoning. With our hands we strongly press the laid layers down, "trample down". If the seasoning remains, use it like adjika, just do not store for a long time.
9. Pour the cooled brine over the beans. How much brine to pour? We look like this: under the yoke, which we will then put on top, the beans should simply be covered with brine. To begin with, we simply check by hand. By the way, you will immediately see how the seasoning diverges in the brine.

On the 5-6th day, the turshu can already be eaten. It will turn out very tasty. Moderately salty, moderately sour, with a sharp tomato tinge, very fragrant and stimulating appetite. And very beautiful! You can do it according to the same principle without seasoning, many do just that. Now the turshu can be put in the refrigerator.

Ready, well-fermented tursha can be rolled up. We spread it in sterilized jars and fill it with pre-drained boiling brine. Everything is simple.

For humans, protein food is indispensable. But not always in the refrigerator of the hostess there is meat or fish. This is where legumes come in. Very satisfying and delicious dishes can be made from beans. Of particular interest is - a snack that people like to cook in the East, especially in the Caucasus. The basis of turshi is green or yellow beans, the taste of the dish is spicy and sour.

Many housewives have never prepared which we will consider today. For those who decide to cook it for the first time, it is recommended to make a test from a small amount of ingredients, which is often referred to as a “bite test”. There are many recipes for turshi from one bean, but eggplant and sweet peppers are most often added to the dish. Recipes are good because all the components can be taken in quantity at your discretion. Any greens can be used: cilantro, basil, dill, celery and so on.

Cooking features

To make the dish tasty and healthy, you need to choose the right beans. For this, pods of light green or yellow color, beautifully shaped, which have an even sheen and are quite dense, are suitable. Only young fruits have a delicate taste and juiciness, for which this product is valued.

Before cooking, the tips of the pods are cut off on both sides, then they are washed well. When cooking, the vegetable must be dipped in boiling water, boiled for no more than two minutes, so that it does not boil soft and does not lose its beneficial features. Thus, cook it until half cooked. After that, they recline it in a colander and spread it on a towel so that it dries. After cooking, you can cut the beans into pieces. Tursha is good addition to meat and fish dishes It is also used as a snack.

Tourist beans: recipes for the winter

Ingredients: capsicum or yellow), carrots and garlic, as well as salt, hot and black peppers, bay leaf.

Cooking

The beans are washed and cleaned of tails. Then it is boiled for two minutes, removed and cooled with a paper towel. Carrots are peeled, washed and grated, garlic is peeled. Spicy pepper washed, seeds are removed from it and finely chopped, the garlic is crushed.

How to prepare turcheva beans (recipes for the winter)? To do this, put a layer of beans in a large saucepan, sprinkle it with one tablespoon of salt, garlic and hot pepper, add black pepper and bay leaf. Then spread a layer of carrots and repeat the same procedures. The pan is covered with a plate and oppressed for five days. On the first day, the vegetables should release juice, if it is not enough, you can add a brine prepared from one liter of water and one tablespoon of salt. On the second day, you can taste the dish and add salt if desired.

On the fourth day, it is prepared. To do this, the brine is drained and boiled for about five minutes. Vegetables are placed in clean jars and poured with hot brine, rolled up and stored in a cold place. If the tursha is not prepared for the winter, it can be consumed already on the fourth day. Served with olive oil And green onions.

Tursha for the winter: the second recipe

Tursha, prepared according to the above recipe, is separated from the brine and tightly stacked in liter jars. Then they are covered with lids, then put in water and sterilized for thirty minutes. After that, the jars are rolled up, covered with a blanket and left to cool completely.

Caucasian national tursha

Ingredients: one kilogram of young green (yellow) green beans, four sweet peppers, four young eggplants, one pod of hot red pepper, eight cloves of garlic, purple basil, dill, three hundred grams cold water and thirty grams of salt.

Cooking

Very original exist. This dish is one of the most delicious. To cook it, you need to boil the beans so that they remain elastic. Eggplants and sweet peppers are also boiled. Garlic must be peeled and crushed. All vegetables are put in a bowl, garlic and hot peppers are added, chopped greens are placed on top, salted and poured with water. The dishes are covered with a lid and put under oppression. Vegetables are left to ferment for four days, tursha is served with vegetable oil sprinkled with chopped green onions. It is stored together with other vegetables in a cold place.

Korean beans

It turns out very tasty beans if it is cooked according to this recipe.

Ingredients: one kilogram of asparagus beans, two hundred and fifty grams of carrots, one head of garlic, one hundred grams of vegetable oil, seventy grams of vinegar, two tablespoons of table sugar. Fifteen grams of spicy seasoning.

Cooking

This one is very easy to prepare. First, the beans are washed and peeled, blanched in salted water for several minutes, after which they are laid out on a paper towel so that the excess liquid is gone. Then the carrots are grated, the garlic is passed through a meat grinder, sugar, seasoning and salt are added. All vegetables are mixed, poured with hot oil. Ready in Korean should stand in a cold place for about a day, after which it can be consumed as a snack.

Tursha with eggplant

Ingredients: two kilograms of flat green beans, three green salad peppers, two heads of garlic, piri-piri sauce, two eggplants. For brine: two liters of water and one hundred grams of salt.

Cooking

This recipe is easy to make. First, prepare the brine, which is left to cool. Meanwhile, the beans and eggplants are boiled separately for about two minutes, removed and cooled. It is laid out in layers in a bowl, shifting with pepper slices and eggplant slices, sprinkled with chopped garlic. Then everything is poured with piri-piri sauce. Thus, several layers should be obtained. All this is poured with brine and put under oppression. In a few days turcheva beans, cooking recipes which are very interesting, will be ready. It is placed in a salad bowl and poured with olive or other vegetable oil, finely chopped onions are placed on top.

Pickled beans

Before eating this snack, it must be washed from acetic acid.

Ingredients: five hundred grams of green beans, eight hundred grams of water, forty grams of salt, five grams of vinegar.

Cooking

The beans are washed, cut into three parts, boiled for five minutes and dried. Salt is added to the water and put on fire. Ready-made brine is poured into jars prepared in advance with beans, vinegar is added, they are covered with lids and sterilized for twenty-five minutes, after which they are rolled up and set to cool, after being wrapped in a blanket, Ready meal excellent as a side dish for cereals, meat and fish dishes.

Hello dear hostesses. I used to freeze beans in the freezer. But after such processing, it was not as tasty as fresh. But pickled beans are eaten by my household with a bang! It doesn't matter if I cook salads from it or just serve it as a side dish. I offer 5 original and overnight easy-to-follow recipes on how to pickle green beans for the winter.

Pickled beans made according to this recipe are moderately spicy. For her, take:

• 700 g of green beans;
• onion;
• carrot;
• large clove of garlic;
• a mixture of peppers (crushed into powder);
• ¼ part dried chili pepper;
• ½ teaspoon of coriander grains;
• 250 ml of water + water for cooking;
• 120 ml of vegetable oil;
• 120 ml apple cider vinegar;
• 2 tbsp. spoons of granulated sugar;
• 2 pcs. lavrushki;
• salt;
• 4 cloves;
• 7-8 black peppercorns.

We wash the legumes and cut them into pieces of about 2-3 cm. After that, boil them for 5 minutes in lightly salted water. Then we throw the beans in a colander to get rid of excess liquid.

Wash the peeled onion and cut into thin half rings. We clean the carrots, wash and rub on a coarse grater. Rub the peeled garlic on a fine grater. Combine the onions, carrots and garlic in a bowl. All components are thoroughly mixed and peppered. Grind chili and send to other components. We enrich the composition with coriander grains.

We make the marinade - pour water with oil and vinegar into the pan. We also enrich the composition with sugar, lavrushka and salt (1 teaspoon). We also introduce cloves and peppercorns here. We put the dish on the fire and bring the liquid to a boil.

We take a one and a half liter clean jar and put beans in it in layers and vegetable mix. Next, fill everything with hot brine - do it very carefully so that the container does not burst. After that, cover the jar with a plastic lid and leave it warm for a day. You can serve this salad with boiled potatoes or any other suitable side dish.

Whole technological process cooking this snack is presented here in this video. Watch and be charged with the desire to cook yummy 🙂

Recipe in Armenian - tursha

With this vegetable, you are not afraid of any ice - the bones will definitely be intact. The thing is that green beans have a high content of silicon. This element just strengthens bone and connective tissues.

And to cook delicious and overnight healthiest dish you will need:

• 2 kg of green beans (I advise you to take a flat one);
• 2-3 pcs. green bell pepper;
• a couple of garlic heads;
• 1-2 chili;
• 1-2 eggplants (optional)
• 2 liters of water + water for cooking;
• 100 g of salt.

We wash the pods and immerse them in boiling water for a couple of minutes. Then we throw them in a colander and cool. We clean the Bulgarian pepper from the stalks and seeds, cut each fruit into 2 parts. And immerse for a couple of seconds in boiling water. Then we take out the pieces and let them cool.

If you use eggplant, remove the stems from them. Then cut each fruit into 4-6 equal parts. Next, send the pieces into boiling water for 3-4 minutes. Then fold in a colander and cool.

Garlic is peeled, washed and passed through a press. Wash the chili and cut into slices with a knife.

Arrange half of prepared vegetables in layers. enamel pan. First beans, then sweet peppers, then eggplant, and only then garlic and chili. Next, lay out the rest of the vegetables in the same sequence.

For the marinade - add salt to the water, put the pan with the solution on the stove and bring the liquid to a boil. Then we cool the marinade and fill it with vegetables. From above we cover everything with a flat, suitable-sized plate, and we put the load. We keep warm for 4 days. Before serving this snack, flavor it with olive or other vegetable oil.

How to cook young beans for the winter in jars

If you want to protect yourself from premature wrinkles, include green beans in your diet. This product is also rich in antioxidants zeaxanthin, lutein and beta-carotene. These substances together protect our body from free radicals. And that means they don’t let us grow old prematurely.

To stock up on a “rejuvenating” food for the winter, pickle beans using this recipe:

• young beans (on liter jar take about 400-450 g);
• a couple of cloves of garlic;
• ½ teaspoon of salt;
• 2 teaspoons of sugar;
• 3 peas of allspice;
• 50 ml of 9% table vinegar;
• 500 ml of water;
• lavrushka.

Sort the pods - remove coarse, overripe and unfit for human consumption. Rinse them afterwards. We clean the garlic cloves from the husk and wash.

Pour water into a saucepan, sugar it and add it. Next, we enrich the composition with pepper, lavrushka and vinegar. We put the dish on the stove and bring the marinade to a boil. Immerse the prepared pods into it and boil them over low heat for 10 minutes.

Sterilize a liter jar. Place chopped fresh garlic in it. We put the boiled pods there. Pour all this with hot marinade (only the lavrushka needs to be pulled out of the brine). And we cork the jar with a metal lid. Then we turn it over, warm it with a blanket and leave it for a day. Then move the preservation to the closet.

In winter, when you open the blank, I advise you to rinse the beans with clean water. This will remove excess acid. And before serving, the pods can be poured with olive oil and crushed with chopped herbs. According to this recipe.

Pickling for the winter without sterilization

In a recent study, scientists concluded that green beans reduce the likelihood of migraine attacks. And these vegetables normalize the reproductive system.

In order to appreciate all the beneficial properties of green beans in winter, pickle it. The recipe is:

• a kilo of green beans;
• 2 cups water + water for blanching and cooling
• 2 glasses of wine vinegar;
• 3 art. spoons of salt;
• 1.5 st. spoons of granulated sugar;
• 2 teaspoons chopped red hot pepper;
• garlic cloves (at the rate of 3 cloves per 700-gram jar);
• a little green dill.

Carefully sort the beans before canning (remove any unusable pods) and rinse them. Boil water in a saucepan and blanch the beans. Boil no more than 2 minutes, otherwise the pods will soften too much.

Immediately immerse the boiled pods from boiling water in a bowl of ice water. Then drain them in a colander to drain excess liquid. In the meantime, prepare the marinade - add sugar, pepper, salt and vinegar to boiling water. And let it simmer for a couple of minutes on low heat.

In eastern countries, they serve an appetizer of asparagus beans, which they call tursha. Spicy salting has an amazing taste, both adults and children like it. The vegetables that are included in its composition are not pickled, but fermented, they are perfectly combined with each other. Oriental women prepare a snack either from one bean, or add tomatoes, peppers, eggplants to it. Different peoples have their own preservation recipes, you can ferment tursha for the winter yourself, culinary process is not particularly complex. Finding ingredients is not a problem.

IN spicy snack from the legume there are a lot of useful components. Usually they are cooked to be consumed immediately, but flat green beans are also suitable for rolling up for the winter. Tursha tastes a bit like marinated eggplant. Without this dish, the inhabitants of Armenia and Azerbaijan, Iran and Turkey cannot imagine the dinner table. When it appeared in Transcaucasia and Adygea, hardly anyone knows. Whether the merchants brought the snack recipe, or whether the tursha came into their territory during the constant wars, now no one can say.

A feature of the classic Armenian dish is that vegetables are fermented without the use of vinegar, but only with spices, salt, garlic.

The housewives add various vegetable products to the asparagus beans, thanks to which the tursha acquires an original and rich taste.

What ingredients are needed

To prepare an oriental dish, you can use pumpkin and carrots, onions and eggplants, tomatoes and zucchini, peppers and cabbage, but the main component is green beans- frozen or fresh. Season the appetizer with spices. Many recipes contain cilantro, garlic, basil. Sourdough needs salt and water.

Ways to prepare for the winter

For turshi, different ingredients are selected. Such dishes are found in the cuisines of Asian and European peoples. Some people prefer an appetizer with eggplant, others stop at a combination of beans and peppers. Everyone can combine vegetables that he likes best for harvesting. But in all recipes they are blanched and fermented.

in Armenian

Caucasian housewives put a lot of herbs and spices, eggplants and tomatoes, cucumbers and celery in tursha. But not a single version of the dish is complete without young asparagus beans.

Armenian tursha is less spicy and has a sweetish taste, since the brine is made without vinegar. For its preparation, take a kilogram:

• tomatoes;
• pepper;
• eggplant;
• green pods.

Beans for snacks are suitable only for young ones, in which there are no hard veins. It is washed, the ends are removed, blanched. Bell peppers are dipped in hot water literally for 30 seconds, then cut into strips. The blue ones are cut along the fruit, boiled in boiling water for 10 minutes, cooled, crushed in the form of small cubes.

Garlic is passed through a grater, mixed with hot pepper. Layer vegetables in a saucepan. Eggplants are placed at the bottom, followed by the rest of the products, each row is sprinkled with a sharp mass made from garlic. Tourist appetizer is poured with cold brine. On top is oppression. In order for the dish to be stored all winter, the contents of the pan are tightly placed in glass jar, sterilized for 20 minutes.

in Korean

Unlike the Armenian tursha, this cooking option contains vinegar. To use the recipe, take the following ingredients:

• bean pods - 500 g;
• sunflower oil - 2.5 cups;
• eggplant - 1 kg;
• carrots and tomatoes - 8-10 pieces each;
• 4 cucumbers and 3 onions;
• garlic and spices;
• hot pepper.

For those who do not know in what sequence the ingredients are prepared, everything is described step by step in the recipe:

1. Ripe eggplants are washed, freed from the stalks.
2. Vegetables are boiled for 20 minutes, cooled. They put a load on them to get the liquid out.
3. Tomatoes and cucumbers are cut into cubes, the onions are chopped. All components are mixed, hot pepper is added, scrolled through a meat grinder.
4. Eggplants are placed at the bottom of the pan, on top - seasoning, which is obtained by rubbing the rhizome of parsnips and parsley with garlic.
5. Lay out the rest of the vegetables.

100 g of salt, allspice and bay leaf are poured into a 1.5-liter container with water. The solution is boiled, cooled, poured into a saucepan with ingredients, which is covered with a towel, and a load is placed. For a week, vegetables should be fermented in brine, after which sunflower oil is added to them. The appetizer is spicy and sour, eaten as a second course or served as a side dish.

Turkish Tursha Recipe

In the bases and markets of Antalya and Marmaris, on the streets of Istanbul and Kemer, cups with vegetables in brine are sold. Not every foreigner who comes to Turkey buys such a product, but after trying it, he orders more. Locals eat tursha with fried fish.

For the dish to succeed, it is important to properly prepare the brine, which is drunk after the vegetables are eaten. An excellent appetizer is obtained even without green beans, Turkish women use a recipe according to which they take a kilogram of carrots, tomatoes, cucumbers, cabbage. For this amount of basic ingredients you will need:

• vinegar - ½ cup;
• bulbs - 5 pieces;
• Dill;
• sugar - 40 g;
• salt - 2.5 tablespoons;
• garlic.

Vegetables are thoroughly washed. Cucumbers are cut into 2 halves, but first soaked for 3 or 4 hours in cool water. Peeled carrots are crushed in the form of rings. The cabbage is divided into 8 parts. All prepared ingredients must be placed in a sterile jar, place tomatoes on top. Tomatoes will release juice if you pierce them near the stem.

Vegetables are covered with boiling water, after 15 minutes this water is poured into a saucepan, salt, spices, and sugar are poured.

2 tablespoons of vinegar, hot marinade are added to the jars with the workpiece, rolled up with tin lids and wrapped, turning the containers upside down.

Adyghe way of cooking

Although the inhabitants of the northwestern part of the Caucasus consume more beef, lamb, poultry than vegetable food, they do not refuse tursha either. Adyghe housewives know how to cook this dish very tasty, using only carrots and asparagus beans seasoning vegetables hot pepper and garlic. For the marinade, take 1.5 liters of water and half a glass of salt.

To make your own turshu, you need:

1. Blanch the pods for 5-6 minutes.
2. Grind carrots on a grater.
3. Cut the garlic into cubes, bitter pepper into rings.

Vegetables, except for the pods, must be sent to the pan, put the beans on top.

All ingredients are poured with boiling brine, then a load is placed. After a few days, the tursha is transferred to jars. Adyghe women, like Armenian women, do not use vinegar when preparing such an appetizer.

in tomato

Tomatoes are added to various dishes, serve as one of the main ingredients of salads, borscht, pickles, sauces. Many housewives put a tomato in a tursha. It adds piquancy and acidity to the appetizer, and replaces a preservative such as vinegar. Taking advantage of the most simple recipe, take:

• salt - 15 grams;
• tomatoes - 700 g;
• asparagus beans - 1 kg;
• sugar - 3 tsp

First you need to rinse the pods, remove the ends in them, cut into pieces. After that, the asparagus is sent to salted boiling water, where it is blanched for up to 5 minutes and transferred to prepared jars.

Tomatoes are passed through a meat grinder. Sugar is poured into the resulting juice and boiled a little. Pods are filled with hot tomato, which are put on fire for sterilization. After 45 minutes, the banks are rolled up.

In oil

Beans can not only be fermented or pickled. Some housewives roast vegetables, and tursha acquires a completely different taste. Per kilogram of pods you will need a glass of olive or sunflower oil. Finely chopped garlic, onion and beans are stewed in it.

After a few minutes, 2 large tomatoes and 2 tsp are added to the browned vegetables. sugar, some salt. The workpiece is fried in a pan until the tomatoes release juice. All ingredients are stewed in oil over low heat for another 30 minutes, after which they are laid out in jars. If the snack is for long-term storage resort to sterilization.

with eggplant

Each herbal product that is added to tursha gives it originality, its own smell. Those who love spicy pickles should prepare a vegetable snack for the winter using the following ingredients:

• eggplant - 10 pieces;
• hot pepper - 3 pods;
• salt - 60 g;
• garlic - 3 heads.

In blue ones 15-16 cm long, you need to remove the stalk, boil it so that they turn out soft. Having drained the water, the vegetables are put under oppression. Hot pepper must be cleaned of seeds, cut into strips, chop the garlic.

Eggplants are divided into 2 halves and prepared vegetables and bay leaves are placed on them. The fruits are closed like a book and tied with threads or celery stalks, moved to the pan in layers, each sprinkling with parsley and dill. Eggplants are poured with marinade, for the preparation of which a liter of water and 60 g of salt are taken. Tursha is left under oppression for 4 days, raisins are added.

To roll up a snack for the winter, the blue ones are removed from the liquid, the marinade is filtered and boiled. The fruits need to be laid out in jars, pour hot brine and sterilize for about 20 minutes.

Eggplant tursha turns out to be spicy and appetizing, has a pleasant spicy aroma, is used as an appetizer, an independent dish or a side dish.

Without sterilization

There are many recipes, using which, you can save a maximum of vitamins and amino acids present in vegetables. Tursha can be closed for the winter without sterilization. The main thing is to properly prepare the marinade. As ingredients for it you need to take:

• water - 1.5 l;
• salt - 150 g;
• sugar - a glass;
• sunflower oil - 500 ml;
• garlic - 3 heads;
• vinegar - 0.5 liters;
• bunch of parsley.

Four kilograms of beans and half of bell peppers are peeled and boiled for 30 minutes, greens are added, transferred to jars and poured with hot brine. Having rolled up the lids, the turshu is taken to the basement or stored in the refrigerator.

Marinated

Green flat beans are used in many oriental dishes which can be closed for the winter. Caucasian women boil a solution of water and salt and prepare tursha. The pods are cut and blanched, sweet and bitter peppers, garlic, celery are added. Vegetables are marinated for a day, after which they are taken out to the cellar. Salting is sometimes covered with a film, then the beans are washed before use. Per kilogram of pods take:

• pepper - 1 kg;
• garlic - a head;
• salt - 100 g;
• celery - a bunch.

Tursha in the marinade has an unusual taste, goes well with meat. The dish can be seasoned with any spices.

Sauerkraut

Fragrant and healthy snack obtained when vegetables are salted without vinegar. For its preparation, 2 tablespoons of pepper, garlic and salt are taken per liter of water. Beans and carrots are boiled for 5 minutes, cooled and placed in a barrel, bucket or jar, shifted with spices and poured with cold brine. Vegetables ferment in a few days. If you put the turshu in a cool place, you can use it for 4 months.

Salting

String beans, which are present in both European and Asian cuisine, contain a small amount of calories, so they are used in various diets. There are many options for preparing snacks and dishes from this product. Some housewives salt it with garlic and herbs:

1. The ends of the pods are cut off.
2. Place the beans in boiling water and blanch for 5 minutes.
3. Pour 2 liters of water into the pan and pour 3 tablespoons of salt.
4. Add chopped garlic and hot peppers.
5. The pods are covered with the cooled solution.
6. They put oppression, after a day the brine is drained.

To prepare a snack, you need 1.5 kg of beans. It turns out crispy and fragrant.

Storage methods

So that pickles and snacks do not deteriorate, it is necessary to observe the temperature regime. In hermetic packaging, after sterilization, tursha is stored at 20 ° C, pickled vegetables - at 0–4. Blanks are best placed on the balcony, in the cellar, basement.

Pickled appetizer should be consumed within 9 months, when opening the package - 3 days. Pickled tursha without vinegar cannot be kept in the refrigerator for more than 4 months.