Tursha for the winter: recipes, conservation cooking step by step with photos and videos

In Eastern countries, they serve an appetizer of asparagus beans, which they call tursha. Spicy s alting 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 on your own, the culinary process is not particularly difficult. Finding ingredients is not a problem.

Carcass features

There are a lot of useful components in a spicy bean snack. 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 recipe for the appetizer, 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, s alt, garlic.

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

What ingredients do you need

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. S alt and water are required for sourdough.

Winter harvesting methods

Different ingredients are selected for turshi. Such dishes are found in the cuisines of Asian and European peoples. Some prefer an eggplant appetizer, while others opt for 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 no dish is complete without baby green beans.

Armenian tursha is less spicy, has a sweetish taste, because the brine is made without vinegar. To prepare it, take a kilogram:

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

Beans for snacks are suitable only for young, in which there are no hard veins. It is washed, the ends are removed, blanched. Bulgarian pepper is dipped in hot water for literally 30 seconds, then cut into strips. The blue ones are cut along the fruit, boiled in boiling water for 10 minutes, cooled, chopped into 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 a glass jar, sterilized for 20 minutes.

Korean

Unlike the Armenian tursha, this cooking option contains wine 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 each;
• 4 cucumbers and 3 onions;
• garlic and spices;
• hot pepper.

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

1. Ripe eggplant is washed, freed from the stalks.
2. Vegetables are boiled for 20 minutes, cooled. They put a weight on them so that the liquid comes 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 pot, and seasoning is placed on top, which is obtained by rubbing parsnip rhizome and parsley with garlic.
5. The rest of the vegetables are laid out.

100 g of s alt, 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

On 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;
• s alt - 2.5 spoons;
• 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, s alt, spices, sugar are poured.

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

Adyghe cooking method

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 with hot pepper and garlic. For the marinade, take 1.5 liters of water and half a glass of s alt.

To cook tursha yourself, you need:

1. Blanch the pods for 5-6 minutes.
2. Chop 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 a 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 gives the appetizer piquancy and acid, replaces a preservative such as vinegar. Using the simplest recipe, take:

• s alt - 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 s alted 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 cans are rolled up.

In oil

Beans can not only be fermented or pickled. Some housewives roast vegetables, and tursha acquires a completely different taste. For a 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.l. sugar, some s alt. 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 intended 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;
• s alt - 60 g;
• garlic - 3 heads.

In blue ones 15-16 cm long, you need to remove the stalk, boil to make them soft. Having drained the water, the vegetables are put under oppression. Hot pepper must be de-seeded, cut into strips, minced garlic.

Eggplant is divided into 2 halves and prepared vegetables and bay leaf 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 s alt are taken. Tursha is left under oppression for 4 days, raisins are added.

To roll up a snack for the winter, the little blue ones are taken out of 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 is spicy and appetizing, has a pleasant spicy aroma, is used as an appetizer, an independent dish or a side dish.

No sterilization

There are many culinary recipes, using which, you can save the 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;
• s alt - 150 g;
• sugar - 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 that can be closed for the winter. Caucasian women boil a solution of water and s alt 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.S alting is sometimes covered with a film, then the beans are washed before use. Per kilogram of pods take:

• pepper - 1 kg;
• garlic - head;
• s alt - 100 g;
• celery - bunch.

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

Sauerkraut

A fragrant and he althy snack is obtained when vegetables are s alted without vinegar. For its preparation, 2 tablespoons of pepper, garlic and s alt 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 the tursha is put in a cool place, it can be consumed for 4 months.

S altings

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 s alt it with garlic and herbs:

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

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

Methods of storage

To prevent pickles and snacks from spoiling, 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.

Marinated snack 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.

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