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"Tursha" - a mysterious name, but in essence it's just pickled vegetables... but so delicious!!! Somewhere I read that "turshu" in the Turkic languages means simply "pickle". The recipe, of course, not "for today", but I really want to share it in advance - you know, as usual with preservation happen - the recipes are published when it is too late to preserve have to save up for next year... This recipe was told by my friend (a professional cook) her colleague from the Kuban. As our Dnepropetrovsk "pretty close" and "all know each other", then this recipe came to me... Someone said to me that Tatar nationality "dabbles" in this dish...
Ingredients for Tursha
- Red sweet pepper - 300 g
- Green beans - 400 g
- Eggplant - 800 g
- Tomato - 800 g
- Cilantro - 150 g
- Dill - 150 g
- Carrots - 200 g
- Garlic - 50 g
- Peppers red hot chilli - 35 g
- Cabbage - 900 g
- Water - 2 l
- Salt - 100 g
Step by step instruction of cooking Tursha
Greens and garlic...
Carrots and hot peppers...
Gently stir and pour in the brine...
Put the oppression.
Every day, morning and evening, remove oppression and pierce this mass in 3-4 places to left the air. On the third day there is a small gray plaque – gently remove with a spoon. On the 4th and 5th days of "RAID" more and more, and it is necessary to remove it before every taking off the yoke...
On the 6th day drain the brine and put the vegetables in a 3 liter bottle. Lightly tamp.
Of this amount, it turns out the 3 liter Bank and the "bowl" on trial.
Bottle pour filtered through a triple gauze with brine and put into the fridge...
Turshu mix with thinly sliced red onion, dressed with fragrant homemade sunflower butter and enjoy!