So, the most common ingredients torshi are green beans and eggplant (slightly boiled). But you can also use tomatoes, cauliflower, bell pepper, zucchini, can and regular cabbage. The amount of each ingredient is not important, you can take each vegetable 1 kg, for example, or some less, it doesn't matter. The beans for this recipe it is necessary to take asparagus, which, when ripe, forms a fiber along the pod; recommend usually flat green beans, but my round had in mind. It should be washed, cut off both the tip, if desired, be cut into pieces of 3-4 cm, boiled in water or steamed (long, 5 minutes, no mess).

Carrots grate on a coarse grater, if desired, fry in butter. You can use raw.

Greens (mine is cilantro, use parsley, dill, combination) chopped, garlic finely chop or crush the pepper to chop finely, of course, removing the seeds. Mix the "seasoning" in a bowl.

Now take a glass or enamel bowl and put layers of beans-carrots-greens with garlic and pepper. For this quantity of products obtained 2-3 layers.

Next, prepare the brine: dissolve in water salt, optional add Bay leaf, allspice. Fill our the splendor of the brine, press down with cargo (small, 0.5 kg is enough), 1 day leave at room temperature, and then removed for 5 days in the refrigerator.

Via required 6 days tursha ready. You can eat immediately, pouring vegetable oil and sprinkled with chopped onions, and you can drain the brine, lay it in a sterilized jar and pasteurized (cans 0.5 liter - 25 min, 1 l - 35 min.). It is convenient to use the slow cooker. After pasteurization, to roll up; to store cold did not try, in the cooler months.

Nice!