In the East, hospitable hosts treat guests to an amazingly tasty appetizer made from green beans - tursha. Spicy pickling with its unusual taste has gained popularity among both adults and children. That is why tursha is prepared for the winter using a variety of preservation recipes, based on existing preferences and tastes. The vegetables that make up the delicious dish are fermented, and the process of preparing the snack itself is not complicated and is accessible to every housewife.
The oriental dish of green beans, prepared both everyday and as a spicy preparation for the winter, contains useful components that are so necessary for the human body. In countries such as Armenia, Azerbaijan, Iran, Turkey, bean snacks are prepared according to the characteristics of a particular cuisine. For example, a classic recipe from Armenia consists of pickled vegetables with spices and garlic, but without adding vinegar. In general, the taste of tursha is compared to eggplant in the so-called marinade filling.
Many housewives also complement the bean dish with vegetable ingredients, which add piquancy and originality to the dish.
What ingredients will you need?
In the process of creating tursha, you can experiment - add carrots and pumpkin to the dish, as well as tomatoes, zucchini, peppers and cabbage, leaving only one component unchanged - green beans - fresh or frozen.
Another bean dish can be supplemented with cilantro, basil, garlic, and seasoned with spices. Use water and salt to prepare the starter itself.
Methods of preparing for the winter
A wide variety of ingredients are used to prepare this oriental dish. However, the requirement for preparing any turshi recipe is still short-term processing of vegetables in boiling water and their fermentation with a spicy dressing.
In Armenian
In the Caucasus, the turshe appetizer, along with eggplants, tomatoes and cucumbers, is also prepared with the addition of a large amount of herbs and all kinds of spices. However, according to the Armenian recipe, vinegar is not added to green beans, which is why the appetizer is not so spicy and even slightly sweet in taste.
Ingredients:
- tomatoes – 1 kilogram;
- peppers (sweet), eggplants – 1 kilogram each;
- bean pods – 1 kilogram;
- garlic head;
- hot pepper – 1 pod;
- parsley, celery - half a bunch;
- salt – 1 tablespoon (full);
- water – 1 liter.
Method of preparation: rinse young beans under water, cut off the ends of the pods and blanch them until tender. Place the sweet pepper in boiling water for literally half a minute, and then cut it into slices. Chop the tomatoes into cubes. Cut the blue ones into slices and keep in boiling water for 10 minutes, then chop into cubes.
Chop the garlic and add finely chopped hot pepper. Place vegetables in a deep container in layers - eggplants, beans, bell peppers, tomatoes, sprinkle each layer with a pre-prepared spicy garlic component and chopped herbs.
Pour cooled brine over all components. Press the lid on the vegetables and set the pressure. After 5 days of fermentation, drain off the excess liquid and sterilize the appetizer (for 20 minutes). Pack the preparation into jars and roll them under the lids.
In Korean
Ingredients:
- beans in pods – 0.5 kilograms;
- blue ones - 1 kilogram;
- carrots – 0.5 kilograms;
- tomatoes – 0.5 kilograms;
- turnip (onion) – 3 pieces;
- cucumbers – 4 pieces;
- parsnip and parsley roots - 2 pieces each;
- dill - not for everyone;
- laurel;
- spices, salt;
- garlic head;
- chilli pepper - to taste;
- butter – 0.5 kilograms.
The technology for cooking bean asparagus in Korean describes step by step the sequence of laying vegetables:
- Remove the stems from ripe eggplants.
- Boil vegetables in the form of carrots, beans and blue beans for 20 minutes, followed by placing pressure on the eggplants to drain excess liquid.
- Chop tomatoes and cucumbers into cubes, chop onions. Mix all vegetable ingredients, add chopped hot peppers, parsnips, and parsley. Pass all ingredients through a meat grinder.
- Place the blue ones on the bottom of a deep saucepan, and on top - the prepared hot seasoning, and so on in layers until the container is completely filled.
- Pour chilled brine (consisting of water, salt, bay leaves and allspice) over the laid out vegetables, set pressure and leave for fermentation for a week.
- After the allotted time has passed, drain the excess liquid, add oil and put it in a dark and cool place for infusion for 40 days.
After the specified period, the spicy and savory snack will be ready.
Turkish turshi recipe
The original snack, according to this recipe, can be made without the most important component - beans.
Ingredients:
- tomatoes – 1 kilogram;
- carrots, cucumbers - one kilogram;
- cabbage – 1 kilogram;
- vinegar - a quarter glass;
- onion (turnip) – 5 pieces;
- dill - to taste;
- sugar – 1.5 tablespoons;
- salt – 2 tablespoons;
- garlic head.
Method of preparation: rinse vegetables under water. Cut the cucumbers, previously soaked in water, in half. Chop the peeled carrots into round pieces. Using a knife, divide the cabbage into quarters.
Place all ingredients in glass jars and place tomatoes, pierced at the stems, on top. Fill the container with vegetables with water, and after 10 minutes pour the liquid into a saucepan to prepare a filling of salt, spices and granulated sugar. Pour vinegar (about 2 tablespoons), hot filling into the jars with the snack and roll up the lids.
Adyghe way of cooking
Ingredients:
- bean pods;
- carrot;
- garlic head;
- hot pepper is not for everyone.
For filling:
- water – 1.5 liters;
- non-iodized extra salt – 0.5 cups.
Method of preparation: rinse the beans and blanch them in boiling water for no more than 5 minutes. Peel the carrots and grate them. Chop the garlic cloves, chop the hot pepper without seeds into rings. Fill a deep container with beans, carrots, garlic and pepper, and lay asparagus beans on the top layer. Pour the prepared brine into all the components and place pressure on top for three days. After a while, pack the finished snack into jars and put it in the refrigerator.
In tomato
Ingredients:
- tomatoes – 700 grams;
- bean asparagus – 1 kilogram;
- non-iodized extra salt – 1 teaspoon;
- sugar – 50 grams.
Method of preparation: wash the bean pods, without the so-called tails, for 5 minutes in boiling water and place in glass jars. Grind the tomatoes in a meat grinder, season the resulting juice with sugar and boil lightly. Pour boiling tomato into the pods in jars and sterilize for about 50 minutes. After the jar, roll up the lids and store in a cool place.
In oil
Ingredients:
- beans in pods – 1 kilogram;
- olive oil – 200 milliliters;
- tomatoes - 2 fruits;
- sugar – 2 teaspoons;
- salt - to taste;
- garlic - to taste.
Method of preparation: lightly fry the green pods, chopped garlic and onion in a hot frying pan. Add tomatoes, salt, and sugar to the blush-covered vegetables. Simmer the vegetables for about half an hour.
Divide the vegetable mixture into jars and, after sterilizing them, roll them under the lids.
With eggplants
Tursha will acquire even greater originality and piquancy with vegetables such as eggplants prepared for the winter.
Ingredients:
- blue ones - 1 kilogram;
- hot pepper – 3 fruits;
- salt – 2 tablespoons;
- garlic heads – 3 pieces;
- dill, parsley, celery - to taste;
- water;
- some raisins.
Method of preparation: boil the blue ones without the stalk until the vegetables are soft. Drain the liquid and place pressure on the eggplants. Cut the hot pepper without seeds into so-called ribbons, and chop the garlic with a knife.
Divide the blue ones into halves, and then cover with cooked vegetables and laurel. Close the fruits together and tie them with threads or celery stalks. Place the blue ones in a deep container in layers, mixed with herbs, and pour a marinade based on water and salt on top.
Leave the tursha with the addition of raisins under pressure for several days. Then remove the blue ones from the liquid, which must then be strained and boiled. Pack the fruits in glass containers, pour boiling brine over them and sterilize the snack for 20 minutes.
Without sterilization
According to this recipe, you can close the spicy snack for the winter without sterilization.
Ingredients:
- bean pods – 4 kilograms;
- pepper (sweet) – 2 kilograms;
- garlic heads – 3 pieces;
- parsley - a bunch;
- water – 1.5 liters;
- vinegar - 0.5 liters;
- sugar – 200 milligrams;
- non-iodized extra salt – ¾ cup.
Method of preparation: peeled beans and bell peppers must be boiled for half an hour with the addition of herbs. Pack the vegetables prepared in this way into jars and pour boiling brine over them. Roll up glass containers with lids and store them in a dark and cool place.
Pickled
Ingredients:
- bean pods – 1 kilogram;
- pepper (sweet – 1 kilogram);
- hot capsicum - to taste;
- garlic head;
- celery - a bunch;
- salt – 0.5 cups;
- water.
Method of preparation: blanch the bean pods with the addition of sweet and bitter peppers, garlic, and celery. Season the vegetable preparation with marinade and set aside for 24 hours to infuse.
Important! Immediately before eating, the film that appears on top of the vegetables should be removed or simply rinsed.
Pickled
Ingredients:
- green beans;
- carrot;
- peppers;
- garlic;
- salt;
- water.
Method of preparation: a wonderfully tasty snack can be prepared by taking 2 tablespoons of pepper, salt and garlic per liter of liquid.
Boil bean pods and carrots in boiling water for several minutes, then cool and place in containers mixed with spices, pouring cooled brine on top. Then the workpiece must be put in a cool place for several days to ensure that the vegetables are fermented.
Pickling
Ingredients:
- green bean pods - 1.5 kilograms;
- hot pepper - according to taste;
- garlic - to taste;
- salt – 3 tablespoons;
- water – 2 liters.
Method of preparation: cut green beans on both sides and place in boiling water to cook for about 5 minutes. Pour liquid into a deep container, add salt, finely chopped garlic and hot pepper.
Drain the water from the beans prepared in the above manner, and instead pour in the pre-cooled brine. Place a bend on top of the workpiece. After 24 hours, drain the liquid and prepare to eat the most delicious asparagus preparation.
Storage methods
To preserve the tursha prepared according to a particular recipe, it is imperative to adhere to the required temperature regime.
A hermetically sealed green bean snack after sterilization can be stored at a temperature of no more than 25. Vegetables subject to fermentation do not lose their beneficial qualities and do not spoil at temperatures from 0 to 4. Optimal places for storing vegetable snacks can be glassed-in loggias and cellars , storage rooms.
In eastern countries, they serve a snack made from green beans, which is called tursha. Spicy pickling has an amazing taste and is liked by both adults and children. The vegetables included in its composition are not pickled, but fermented, and combine perfectly with each other. Eastern women prepare a snack either from beans alone, or add tomatoes, peppers, and eggplants to it. Different nations have their own recipes for preservation; you can ferment tursha for the winter yourself; the culinary process is not particularly complicated. Finding the ingredients is not a problem.
The spicy legume snack contains a lot of useful components. Usually they are prepared to be consumed immediately, but flat green beans are also suitable for rolling up for the winter. Tursha tastes a little like marinated eggplant. Residents of Armenia and Azerbaijan, Iran and Turkey cannot imagine a dinner table without this dish. It’s unlikely that anyone knows when it appeared in Transcaucasia and Adygea. Whether traders brought the recipe for the snack, or whether tursha came to their territory during constant wars, no one can say now.
A feature of the classic Armenian dish is that vegetables are fermented without the use of vinegar, but only with spices, salt, and garlic.
Housewives add various plant products to green beans, which gives the tursha an original and rich taste.
What ingredients will 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, and basil. Sourdough requires salt and water.
Methods of preparing for the winter
Various ingredients are selected for tursha. Such dishes are found in the cuisines of Asian and European peoples. Some prefer an appetizer with eggplant, while others opt for a combination of beans and pepper. Everyone can combine the vegetables they like best for preparation. But in all recipes they are blanched and fermented.
In Armenian
Caucasian housewives put a lot of herbs and spices in the tursha, eggplants and tomatoes, cucumbers and celery. But no version of the dish is complete without young green beans.
Armenian tursha is less spicy and has a sweetish taste, since the brine is made without vinegar. To prepare it, take a kilogram:
- tomatoes;
- pepper;
- eggplant;
- green pods.
Only young beans that do not have hard veins are suitable for snacking. It is washed, ends removed, and blanched. Bell peppers are immersed 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, and crushed into small cubes.
Garlic is passed through a grater and mixed with hot pepper. Lay vegetables in the pan in layers. Eggplants are placed at the bottom, followed by the rest of the products, each row is sprinkled with a spicy mass made from garlic. Turche appetizer is filled with cold brine. Oppression is placed on top. To keep the dish throughout the winter, the contents of the pan are placed tightly in a glass jar and sterilized for 20 minutes.
In Korean
Unlike Armenian tursha, this version of preparation contains wine vinegar. To use the recipe, take the following ingredients:
- bean pods – 500 g;
- sunflower oil – 2.5 cups;
- eggplants – 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 order the ingredients are prepared, the recipe describes everything step by step:
- Ripe eggplants are washed and removed from the stalks.
- Boil vegetables for 20 minutes, cool. A weight is placed on them so that the liquid comes out.
- Tomatoes and cucumbers are cut into cubes, the onions are chopped. All components are mixed, hot pepper minced through a meat grinder is added.
- Eggplants are placed at the bottom of the pan, and seasoning is placed on top, which is obtained by grating the rhizome of parsnip and parsley with garlic.
- Arrange the remaining vegetables.
Pour 100 g of salt, allspice and bay leaf into a 1.5-liter container of water. The solution is boiled, cooled, poured into a pan with ingredients, which is covered with a towel, and a weight is placed. Vegetables should be fermented in brine for a week, after which sunflower oil is added to them. The appetizer turns out to be spicy and sour, used as a main 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 of 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 be successful, it is important to properly prepare the brine, which is drunk after eating the vegetables. An excellent snack can be made without green beans; Turkish women use a recipe according to which they take a kilogram of carrots, tomatoes, cucumbers, and cabbage. For this amount of main 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 chopped into rings. Cabbage is divided into 8 parts. All prepared ingredients must be placed in a sterile jar, with tomatoes placed 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 pan, salt, spices, and sugar are added.
Add 2 tablespoons of vinegar and hot marinade to the jars with the preparation, roll up with tin lids and wrap, turning the containers upside down.
Adyghe way of cooking
Although residents of the northwestern part of the Caucasus consume more beef, lamb, and poultry than plant foods, they do not refuse tursha. Adyghe housewives know how to cook this dish very tasty, using only carrots and green beans, seasoning the vegetables with hot pepper and garlic. For the marinade, take 1.5 liters of water and half a glass of salt.
To prepare tursha yourself, you need:
- Blanch the pods for 5–6 minutes.
- Grind the carrots on a grater.
- Cut the garlic into cubes, hot pepper into rings.
Vegetables, except pods, should be placed in a pan, and beans should be placed on top.
All ingredients are poured with boiling brine, then a weight is placed. After a few days, the tursha is transferred to jars. Adyghe women, like Armenians, do not use vinegar when preparing such a snack.
In tomato
Tomatoes are added to various dishes and serve as one of the main ingredients in salads, borscht, pickles, and sauces. Many housewives put tomato in the tursha. It adds piquancy and acidity to the snack and replaces a preservative such as vinegar. Using the simplest recipe, take:
- salt – 15 grams;
- tomatoes – 700 g;
- green beans – 1 kg;
- sugar – 3 tsp.
First you need to wash the pods, remove the ends, and cut them into pieces. After this, 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. Hot tomato is added to the pods, which are placed on the fire for sterilization. After 45 minutes, the jars are rolled up.
In oil
Beans can not only be fermented or pickled. Some housewives fry vegetables, and the tursha takes on a completely different taste. For a kilogram of pods you will need a glass of olive or sunflower oil. Finely chopped garlic, onions and beans are stewed in it.
After a few minutes, add 2 large tomatoes and 2 tsp to the browned vegetables. sugar, a little salt. The workpiece is fried in a frying pan until the tomatoes release their juice. All ingredients are simmered in oil over low heat for another 30 minutes, after which they are put into jars. If the snack is intended for long-term storage, resort to sterilization.
With eggplants
Each plant product that is added to the tursha gives it originality and its own smell. Those who love spicy pickles should prepare a vegetable snack for the winter using the following ingredients:
- eggplants – 10 pieces;
- hot pepper – 3 pods;
- salt – 60 g;
- garlic - 3 heads.
In the blue ones, 15–16 cm long, you need to remove the stalk and boil them so that they turn out soft. After draining the water, the vegetables are placed under pressure. Hot peppers must be peeled, cut into strips, and chopped garlic.
The 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 into a pan in layers, each sprinkled with parsley and dill. Eggplants are poured with marinade, for the preparation of which you take a liter of water and 60 g of salt. The tursha is left under pressure for 4 days, raisins are added.
To prepare a snack for the winter, the blue ones are removed from the liquid, the marinade is filtered and boiled. The fruits need to be placed in jars, filled with hot brine and sterilized for about 20 minutes.
Eggplant tursha turns out to be spicy and appetizing, has a pleasant spicy aroma, and is used as an appetizer, an independent dish or a side dish.
Without sterilization
There are many culinary recipes, using which you can preserve the maximum of vitamins and amino acids present in vegetables. Tursha can be closed for the winter without sterilization. The main thing is to prepare the marinade correctly. The ingredients for it you need to take:
- water – 1.5 l;
- salt – 150 g;
- sugar - glass;
- sunflower oil – 500 ml;
- garlic – 3 heads;
- vinegar - 0.5 liters;
- a bunch of parsley.
Four kilograms of beans and half a bell pepper are peeled and boiled for 30 minutes, greens are added, transferred to jars and filled with hot brine. Having rolled up the lids, the tursha is taken to the basement or stored in the refrigerator.
Pickled
Green flat beans are used in many oriental dishes that can be covered for the winter. Caucasian women boil a solution of water and salt and prepare tursha. The pods are trimmed and blanched, sweet and bitter peppers, garlic, and celery are added. Vegetables are poured with marinade for a day, after which they are taken to the cellar. The salting is sometimes covered with a film, then the beans are washed before use. For a kilogram of pods take:
- pepper – 1 kg;
- garlic - a head;
- salt – 100 g;
- celery - a bunch.
Tursha in marinade has an unusual taste and goes well with meat. The dish can be seasoned with any spices.
Pickled
A flavorful and healthy snack is obtained when vegetables are salted without vinegar. To prepare it, take 2 tablespoons of pepper, garlic and salt per liter of water. Beans and carrots are boiled for 5 minutes, cooled and placed in a barrel, bucket or jar, topped with spices and filled with cold brine. Vegetables ferment within a few days. If you put tursha in a cool place, you can use it for 4 months.
Pickles
Green 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:
- The ends of the pods are cut off.
- Place the beans in boiling water and blanch for 5 minutes.
- Pour 2 liters of water into the pan and add 3 tablespoons of salt.
- Add chopped garlic and hot pepper.
- Cover the pods with the cooled solution.
- They put pressure on it, and after a day the brine is drained.
To prepare the snack you need 1.5 kg of beans. It turns out crispy and flavorful.
Storage methods
To prevent pickles and snacks from spoiling, it is necessary to observe the temperature regime. In sealed packaging after sterilization, tursha is stored at 20°C, pickled vegetables - at 0–4. It is better to place the blanks on the balcony, in the cellar, or basement.
The pickled snack should be consumed within 9 months, or 3 days after opening the package. Pickled tursha without vinegar cannot be kept in the refrigerator for more than 4 months.
Pan – 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 piece)
Garlic – 50 g (3 goals)
Hot pepper – 35 g (1 piece)
Cabbage – 0.9 kg (1/2 head)
Boiled water – 2 l
Salt - 100 g
As I promised, I am publishing this recipe...
“Tursha” is an original name, but in essence it’s just pickled vegetables... but so tasty!!! This recipe was told to my friend (a professional chef) by her colleague from Kuban. Since our Dnepropetrovsk, despite its million-strong population, is “quite small” and “everyone knows each other,” this recipe reached me too... Someone told me that the Tatar nationality “indulges” in a similar dish...
So, let's start with Blessings:
Wash the vegetables, dry them, boil the eggplants for 2...3 minutes, cut them as shown in the photo and place them in a pan in layers...
We crush and compact well...
Mix thoroughly and fill with brine (50 g of salt per 1 liter of cold boiled water).
We put a little pressure... Every day, in the morning and evening, we remove the pressure and pierce this mass in 3-4 places so that the air escapes. Somewhere on the third day a small gray coating appears - carefully remove it with a spoon. On the 4th and 5th days there is more and more “plaque”, and it must be removed before each removal of the oppression. On the 6th day, drain the brine and transfer the vegetables into a 3-liter bottle. Lightly tamp. This quantity makes a 3-liter jar and a “bowl” for testing.
Fill the bottle with brine, strained through triple gauze and put it in the refrigerator.
Mix the remaining tursha with thinly sliced purple onions, season with fragrant homemade olive oil and enjoy!!!
I ate this when visiting Moldova. I looked at this recipe twice, and all these vegetables were in that dish too. But they call it, I remember exactly “Bochka”. The only thing in this “Bochka” was that the vegetables were cut into large pieces, the sweet peppers into two halves, and the cabbage was cut 2-3 centimeters into such wide pieces (ribbons). Then everything is the same as in your recipe. On Tuesday or Wednesday my sister from Moldova is coming to visit me, I will clarify this recipe and, if possible, if I have at least a couple of photos, I will share it. And this dish is very tasty, they sweep it off the table. It was served to us from the cellar three or more times, we just sat, had dinner, chatted, drank cool rose wine from the cellar, hominy with cracklings, sheep cheese and this delicious “Tursha” or “Bochka”. -------------- So, “turshu” - among Tajiks, Tatars and some nationalities means (omitting some details) “salted”, “pickling”. etc....
But the Moldovans apparently decided not to bother with the name and decided to make it simpler: since all this is fermented in a barrel, then we’ll call it “Barrel”...
Regarding large pieces: I agree with salting in a barrel! But I had a “homemade” version, and in this case it is better to chop into smaller pieces than in a barrel... firstly, it will be salted faster, and 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 there in huge barrels.
Tursha in Armenian is a spicy appetizer made from green beans. In general, the word “tursha” is translated as pickle, but usually this dish still means pickled green beans of a certain variety with wide and flat pods. The taste of tursha is sourish-spicy, and the smell is very appetizing. The cooking process is extremely simple, try it, you won’t regret it!
Compound
- 500 g green beans
- 300 g sweet pepper
- 1-2 hot peppers
- 1 carrot
- 1 head of garlic
Preparation
Wash the bean pods, trim the tails, remove the veins, if any (the proper beans for tursha have no veins). Break the beans into 3-4 pieces, place in boiling water and blanch for 3-5 minutes. Cut the bitter pepper into rings, peel the garlic, crush each clove with a wide knife, cut the sweet pepper into large slices or rings, grate the carrots on a coarse grater.
Prepare 2 tablespoons of brine per 1 liter of water.
Place vegetables in layers in a suitable container, sprinkling the layers with garlic and hot pepper.
Pour slightly warm brine, put under pressure and leave in a warm room for 3-4 days.
As soon as the brine becomes cloudy, remove the pressure and the appetizer is ready. When serving, you can lightly pour the tursha with vegetable oil (it turns out very tasty with mustard).
Note
You can put any vegetables in the tursha: green tomatoes, eggplants (they must first be boiled for 5-7 minutes in salted water), pieces of zucchini, regular and cauliflower cabbage. To my taste, the more ingredients, the tastier. Tursha is stored in a cold place (cellar or refrigerator) for 3-4 months. You can also roll it up with tin lids. To roll the tursha, place it in jars, sterilize for 30 minutes, and roll it up.
Bon appetit!
Bean tursha is a popular dish in the Caucasus. The passion for tursha is also widespread among Armenians. Every Armenian family has a couple of jars of delicious pickles among its winter treats.
Literally translated into Russian, the word “tursha” means “salting” or “salting.” Tursha is usually prepared for the winter. It can also be prepared for a family dinner.
The main ingredient for making tursha is green beans. Housewives are happy to add other vegetables: eggplants, bell peppers, tomatoes and carrots.
Thanks to such vitamin diversity, bean tursha can be considered a healthy dish.
Classic tursha of their beans
When peeling beans, do not forget to remove the tails and long “hairs”. These parts are not pleasant to the taste. Green beans love to attract dust. It should be washed well in water.
Cooking time - 1 hour 45 minutes.
Ingredients:
- 600 gr. green beans;
- 4 cloves of garlic;
- 1 bunch of dill;
- 1 bunch of cilantro;
- salt, pepper - to taste.
Preparation:
- Peel and rinse the beans.
- Fill a small saucepan with water. Add salt and pepper and bring to a boil. Throw beans into the pan. Cook for about 7 minutes.
- Place the beans in a deep container. Sprinkle with finely chopped herbs and chopped garlic.
- Let the dish sit for 1 hour. Serve with fried or baked meat. Bon appetit!
Armenian tursha of beans with tomatoes for the winter
Armenians simply love twists with bean tursha. And all because it is incredibly delicious! Tomatoes harmonize perfectly with beans and give the dish a touch of pleasant sourness.
Cooking time - 1 hour.
Ingredients:
- 800 gr. green beans;
- 500 gr. tomatoes;
- 4 cloves of garlic;
- 2 bunches of cilantro;
- 100 gr. onions;
- 200 ml vinegar;
- salt, pepper - to taste.
Preparation:
- Peel and wash the bean pods.
- Cook the beans for about 5 minutes in a saucepan of water seasoned with salt and pepper.
- Cut the onions into rings. Grind the garlic in a garlic press.
- Chop the cilantro very finely.
- Chop the tomatoes into small pieces.
- Prepare sterilized jars. Distribute the beans among them. Add tomatoes, onions, garlic and herbs to each. Add vinegar. Roll up the jars tightly and put them in a cool place.
Bean tursha with eggplants in a frying pan
Green beans and eggplants are a hearty and healthy “duet”. This dish is perfect for vegetarian cuisine.
Cooking time - 1 hour.
Ingredients:
- 300 gr. green beans;
- 500 gr. eggplant;
- 70 gr. onions;
- 1 tablespoon of tomato paste;
- 1 bunch of parsley;
- 3 tablespoons vegetable oil;
- salt, pepper - to taste.
Preparation:
- Wash and peel all vegetables thoroughly.
- Break the green beans into cubes.
- Cut the eggplants into thin strips and let stand in cold water for 15 minutes.
- Cut the onions into cubes and fry them in a frying pan.
- Send eggplants and beans there too. Sprinkle with salt and pepper.
- After 10 minutes, add tomato paste and stir the vegetables. Simmer until done.
- Place the tursha on a large plate and sprinkle with chopped parsley.
Bean tursha with carrots and bell peppers for the winter
To prepare such tursha, you can choose either green or red bell peppers. It all depends on your own preferences. Carrots for tursha should be cut into thin strips. It is recommended to use a grater to prepare Korean carrots.
Preparation:
- Wash all vegetables for tursha and prepare accordingly. Don't forget to remove the cores from the bell peppers, and remove the hairs and tails from the beans.
- Cut the peppers and carrots into thin strips.
- Chop the garlic and herbs.
- Fill a saucepan with water and add vegetables, garlic and herbs. Salt, pepper, add vinegar. Cook in boiling water for 10 minutes.
- After this, strain the vegetables and place them in jars. Then pour the brine from the pan. Roll up and refrigerate.
Bon appetit!
