Tursha to the table in the winter

Description

Recipes for this spicy snack, there are many, it is prepared in Turkey and in Armenia, the Caucasus, and Azerbaijan is an option. Too many, and I among them, were just this bunch of vegetables, cook it for many years. The ingredients can vary, but a common one - the vegetables are boiled or blanchinus, and then ripen in a natural way. In the present turshu never add vinegar! I suggest you make my version directly to the table and for winter.

Ingredients

Green beans

0.8 kg
Eggplant

1 kg
Pepper

0.8 kg
Tomato

1 kg
Garlic

24 tooth
Peppers red hot chilli

1 piece
Cilantro

1 coup
Salt

1.5 Tbsp
Water

1.5 l

Cooking

The first step boil 1.5 liters of water, adding 1.5 tbsp of salt, brine, leave to cool. The green beans wash and sift through, then we break off tips and break it into pieces of 3-5 cm is Not recommended to cut with a knife, so you will violate the integrity of the beans. For tursi pods just break.

Dip the slices of green beans in boiling water with salt (the second pan), cook at low boil until tender. About salt added to the boiling water as much as you usually add when cooking rice or pasta. Cooked beans, immerse in cold water for a few minutes, then drain the water.

Separately in salted water, boil the slices of eggplant. If the eggplants are small and not thick enough to cut into slices thick 1 cm.

Bell pepper remove seeds and cut into large pieces. Blanch in a separate bowl for 1 minute, then immerse in cold water to cool. Drain the water.

Peeled garlic and hot peppers to grind the easy way, I was milled in a blender. Cilantro to sort, wash and slice. If you don't like cilantro, you can replace it with parsley.

When all the ingredients are prepared, you can begin to layout the snacks in a bowl. You can take a pan, glass or ceramic, if enamel, without enamel chipping. The first layer of the stacked eggplant. From the top - beans, sprinkling each layer with cilantro (parsley) and pepper-garlic mixture.

Then a layer of sliced into slices of tomatoes, greens and pepper-garlic mixture.

The last layer is a bell pepper.

On top pour the cooled brine, put small bends in a dish and cover it. Turshu aged for 4-6 days at room temperature. Starting with 4 days a taste, if a snack squashies, you can remove it in the refrigerator or spread out along the banks.

Now on winter harvesting. Fermented turshu drain, the brine bring to a boil, the vegetables spread out along the banks, pour brine, cover with a lid and put on sterilization, 0.7 l jar for 20 minutes. Then roll up covers. If you close kapron lids, then store in the refrigerator, about 2 months.

Comments and reviews

Leave a comment or a recipe review