Step-by-step recipes for preparing canned tursha for the winter

In the East, hospitable hosts treat guests to a surprisingly delicious asparagus bean appetizer called tursha. This piquant pickle, with its unique flavor, has gained popularity among both adults and children. This is why tursha is prepared for the winter using a variety of canning recipes, tailored to individual preferences and tastes. The vegetables used in this mouth-watering dish are fermented, and the preparation process itself is simple and accessible to any home cook.

Features of the dish tursha

This Eastern dish of green beans, prepared both daily and as a spicy winter preserve, contains beneficial components that are essential for the human body.In countries such as Armenia, Azerbaijan, Iran, and Turkey, this bean snack is prepared according to the specific cuisines of their region. For example, the classic Armenian recipe features pickled vegetables with spices and garlic, but without the addition of vinegar. Generally, the taste of turshu is comparable to that of eggplant in a so-called marinade.

Many housewives also complement the bean dish with plant ingredients, which add piquancy and originality to the dish.

What ingredients will you need?

When making turshi, you can experiment by adding carrots and pumpkin, as well as tomatoes, zucchini, peppers, and cabbage, leaving only one component unchanged—green beans—fresh or frozen.

You can also add cilantro, basil, garlic, and spices to the bean dish. The water and salt can be used to prepare the starter itself.

Methods of preparation for winter

A wide variety of ingredients are used to prepare this Eastern dish. However, any turshi recipe requires briefly boiling the vegetables and then fermenting them with a spicy dressing.

In Armenian

In the Caucasus, tursheva, a snack made with eggplant, tomatoes, and cucumbers, is also prepared with a generous amount of greens and all sorts of spices. However, the Armenian recipe for green beans does not add vinegar, resulting in a less spicy and even slightly sweet taste.

Ingredients:

• tomatoes – 1 kilogram;
• peppers (sweet), eggplants - 1 kilogram each;
• bean pods – 1 kilogram;
• head of garlic;
• hot pepper – 1 pod;
• parsley, celery - half a bunch;
• salt – 1 tablespoon (full);
• water – 1 liter.

Preparation: Rinse young beans under running water, trim the ends, and blanch until tender. Drop the bell peppers into boiling water for just half a minute, then cut into wedges. Dice the tomatoes. Slice the eggplant and soak in boiling water for 10 minutes, then dice.

Chop the garlic and add finely chopped hot pepper. Layer the vegetables—eggplant, beans, bell pepper, tomatoes—in a deep bowl, sprinkling each layer with the prepared garlic sauce and chopped herbs.

Pour the cooled brine over all the ingredients. Press the lid down and apply weight. After 5 days of fermentation, drain off any excess liquid and sterilize the pickle for 20 minutes. Place the mixture in jars and seal with lids.

In Korean

Ingredients:

• green beans – 0.5 kilograms;
• eggplants – 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 - an acquired taste;
• laurel;
• spices, salt;
• head of garlic;
• hot peppers – to taste;
• butter – 0.5 kilograms.

The Korean-style cooking method for asparagus beans describes the exact order of adding the vegetables step by step:

1. Remove the stems from the ripe eggplants.
2. Vegetables such as carrots, beans and eggplants are boiled for 20 minutes, then a weight is placed on the eggplants to drain off excess liquid.
3. Dice the tomatoes and cucumbers, and chop the onion. Mix all the vegetable ingredients together, adding the chopped hot pepper, parsnips, and parsley. Grind all the ingredients in a meat grinder.
4. Place the eggplants on the bottom of a deep saucepan, and then add the prepared hot seasoning on top, and continue in layers until the container is completely filled.
5. Pour the cooled brine (consisting of water, salt, bay leaf and allspice) over the laid out vegetables, apply pressure and leave for a week to ferment.
6. After the allotted time has passed, drain off the excess liquid, add oil and put it in a dark, cool place for 40 days to infuse.

After the specified time, the spicy and piquant appetizer will be ready.

Turkish Turshi Recipe

This original appetizer, according to this recipe, can be made without the most important ingredient – ​​beans.

Ingredients:

• tomatoes – 1 kilogram;
• carrots, cucumbers - a kilogram each;
• cabbage - 1 kilogram;
• vinegar – a quarter cup;
• onions (turnips) – 5 pieces;
• dill – to taste;
• sugar – 1.5 tablespoons;
• salt – 2 tablespoons;
• head of garlic.

Preparation: Rinse the vegetables under running water. Pre-soak the cucumbers and cut them in half. Peel the carrots and shred them into rounds. Use a knife to cut the cabbage into quarters.

Place all ingredients in glass jars, topped with tomatoes, pierced at the stems. Pour water over the jars with the vegetables, and after 10 minutes, drain the liquid into a saucepan for the marinade, which consists of salt, spices, and granulated sugar. Pour vinegar (about 2 tablespoons) into the jars, then pour the hot marinade over them, and seal with lids.

Adyghe cooking method

Ingredients:

• bean pods;
• carrot;
• head of garlic;
• hot pepper - an acquired taste.

For filling:

• water – 1.5 liters;
• non-iodized extra salt – 0.5 cups.

Directions: Rinse the beans and blanch them in boiling water for no more than 5 minutes. Peel and grate the carrots. Chop the garlic cloves and slice the seedless hot pepper into rings. Fill a deep container with the beans, carrots, garlic, and pepper, then top with the asparagus. Pour the prepared brine over all the ingredients and place a weight on top for three days. After this time, package the finished snack into jars and refrigerate.

In tomato

Ingredients:

• tomatoes – 700 grams;
• bean asparagus – 1 kilogram;
• non-iodized extra salt – 1 teaspoon;
• sugar – 50 grams.

Directions: Wash the stemless green beans, boil them in boiling water for 5 minutes, and then place them in glass jars. Grind the tomatoes in a meat grinder, season the resulting juice with sugar, and simmer gently. Pour the boiling tomato mixture over the green beans in the jars and sterilize for about 50 minutes. Then, seal the jars with lids and store in a cool place.

In oil

Ingredients:

• green beans – 1 kilogram;
• olive oil – 200 milliliters;
• tomatoes – 2 fruits;
• sugar – 2 teaspoons;
• salt – to taste;
• garlic – to taste.

Directions: Lightly fry green onions, chopped garlic, and onion in a frying pan over high heat. Once the vegetables are golden brown, add tomatoes, salt, and sugar. Simmer for about half an hour.

Place the vegetable mixture into jars, sterilize, and seal with lids.

With eggplants

Tursha will acquire even greater originality and piquancy with vegetables such as eggplants prepared for the winter.

Ingredients:

• eggplants – 1 kilogram;
• hot pepper – 3 fruits;
• salt – 2 tablespoons;
• garlic heads – 3 pieces;
• dill, parsley, celery – to taste;
• water;
• some raisins.

Preparation: Boil the eggplants, stems removed, until tender. Drain the liquid and place a weight on the eggplants. Cut the seeded hot peppers into strips and finely chop the garlic.

Halve the eggplants and then cover with the prepared vegetables and bay leaf. Tie the eggplants together and tie with string or celery stalks. Place the eggplants in a deep container, layered, interspersed with herbs, and pour the water-salt marinade over them.

Leave the raisins and the tushka under a weight for a few days. Then remove the eggplants from the liquid, strain the liquid, and boil it. Place the berries in glass containers, pour boiling brine over them, and sterilize for 20 minutes.

Without sterilization

According to this recipe, you can preserve this 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.

Directions: Boil peeled beans and bell peppers for half an hour, adding herbs. Place the prepared vegetables in jars and pour boiling brine over them. Seal the glass jars with lids and store in a cool, dark place.

Pickled

Ingredients:

• bean pods – 1 kilogram;
• pepper (sweet – 1 kilogram);
• hot chili pepper – to taste;
• head of garlic;
• celery - bunch;
• salt – 0.5 cups;
• water.

Preparation: Blanch the green beans with sweet and hot peppers, garlic, and celery. Season the marinade and set aside for 24 hours to marinate.

Important! Immediately before eating, remove the film that appears on the vegetables or simply rinse the prepared vegetables.

Pickled

Ingredients:

• green bean pods;
• 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 the green beans and carrots for a few minutes in boiling water, then cool and place in containers with the spices, pouring the cooled brine over them. Then, store the mixture in a cool place for a few days to ensure the vegetables ferment.

Pickling

Ingredients:

• green bean pods – 1.5 kilograms;
• hot pepper - to taste;
• garlic – to taste;
• salt – 3 spoons;
• water – 2 liters.

Preparation: Trim the green beans on both ends and place them in boiling water to cook for about 5 minutes. Pour the liquid into a deep bowl, add salt, finely chopped garlic, and hot pepper.

Drain the beans prepared as described above and replace them with the pre-cooled brine. Place a weight on top of the beans. After 24 hours, drain the liquid and enjoy your delicious asparagus preserve.

Storage methods

To preserve the turshi prepared according to a particular recipe, it is imperative to adhere to the required temperature regime.

Hermetically sealed green bean snacks can be stored at temperatures no higher than 25°C after sterilization. Fermented vegetables retain their nutritional value and do not spoil at temperatures between 0°C and 4°C.The optimal places for storing vegetable snacks can be glazed loggias, cellars, and pantries.