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.
Features of the carcass dish
The spicy legume snack contains a lot of useful components. It is usually prepared to be consumed immediately, but is flat green beans 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.
The peculiarity 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. 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 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.
