TOP 10 step-by-step recipes for canning turshi for the winter, with and without sterilization

TOP 10 step-by-step recipes for canning turshi for the winter, with and without sterilization

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In eastern countries, an asparagus bean appetizer called torsha is served on the table. Spicy salting has an amazing taste, it is liked by both adults and children. The vegetables that are included in its composition are not pickled, but fermented, they go well with each other. Eastern women prepare a snack either from one beans, or add tomatoes, peppers, eggplants to it. Different peoples have their own preservation recipes, you can ferment the turshu for the winter yourself, the culinary process is not particularly difficult. The ingredients are not a problem.

Features of the dish of carcasses

There are a lot of useful ingredients in a spicy legume snack. Usually they are cooked to be eaten straight away, but flat green beans are also suitable for rolling up for the winter. The torsch tastes a bit like marinated eggplants. Residents of Armenia and Azerbaijan, Iran and Turkey cannot imagine a dining table without this dish. When it appeared in Transcaucasia and Adygea, hardly anyone knows. Whether the merchants brought the recipe for the snacks, or whether the tursha got into their territory during the constant wars, no one can tell now.

A feature of the classic Armenian dish is that vegetables are fermented without using vinegar, but only with spices, salt, garlic..

The hostess adds various vegetable products to the asparagus beans, thanks to which the tursha acquires an original and rich taste.

What ingredients are needed

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. For the sourdough, you need salt and water.

Harvesting methods for the winter

Different ingredients are selected for the turshi. Such dishes are found in the cuisines of Asian and European nations. Some people prefer an appetizer with eggplant, others stop at a combination of beans and peppers. Everyone can combine the vegetables that they like best for harvesting. But in all recipes they are blanched and fermented.

In armenian

Caucasian housewives put a lot of herbs and spices, eggplants and tomatoes, cucumbers and celery into the turshu. But no dish is complete without young asparagus beans.

Armenian tursha is less spicy, has a sweetish taste, since the pickle is made without vinegar. To prepare it, take a kilogram:

  • tomatoes;
  • pepper;
  • eggplant;
  • green pods.

Beans for an appetizer are suitable only for young beans, in which there are no hard veins. They wash it, remove the ends, blanch it. Bell peppers are dipped in hot water for literally 30 seconds, then cut into strips. The blue ones are cut along the fruit, boiled in boiling water for about 10 minutes, cooled, crushed into small cubes.

Garlic is passed through a grater, mixed with hot pepper. Lay vegetables in a saucepan. Eggplants are placed at the bottom, followed by the rest of the products, each row is sprinkled with a spicy mass made from garlic. Tourshey appetizer is poured with cold brine. Oppression is placed on top. In order for the dish to be stored all winter, the contents of the pan are tightly placed in a glass jar, sterilized for 20 minutes.

In korean

Unlike Armenian turshi, this cooking option contains wine vinegar. To use the recipe, take the following ingredients:

  • bean pods - 500 g;
  • sunflower oil - 2.5 cups;
  • eggplant - 1 kg;
  • carrots and tomatoes - 8-10 pieces each;
  • 4 cucumbers and 3 onions;
  • garlic and spices;
  • bitter pepper.

For those who do not know in what sequence the ingredients are prepared, the recipe describes everything step by step:

  1. Ripe eggplants are washed, freed from the stalks.
  2. Vegetables are boiled for 20 minutes, cooled. A load is placed on them so that the liquid comes out.
  3. Cut tomatoes and cucumbers into cubes, chop the onions. All components are mixed, hot pepper is added, rolled through a meat grinder.
  4. Eggplants are placed on the bottom of the pan, on top - the seasoning, which is obtained by rubbing the rhizome of parsnips and parsley with garlic.
  5. Lay out the rest of the vegetables.

Pour 100 g of salt, allspice and bay leaf into a 1.5-liter container with water. The solution is boiled, cooled, poured into a saucepan with ingredients, which is covered with a towel, and the load is placed. For a week, vegetables should be fermented in brine, 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 turshi recipe

In the bases and markets of Antalya and Marmaris, on the streets of Istanbul and Kemer, cups with vegetables in brine are sold. Not every foreigner who comes to Turkey buys such a product, but after trying it, orders more. Locals eat turshu with fried fish.

For the dish to succeed, it is important to properly prepare the pickle, which is drunk after the vegetables are eaten. An excellent appetizer is obtained without green beans, Turkish women use a recipe according to which they take a kilogram of carrots, tomatoes, cucumbers, cabbage. For such a number of main ingredients you will need:

  • vinegar - ½ cup;
  • onions - 5 pieces;
  • dill;
  • sugar - 40 g;
  • salt - 2.5 tablespoons;
  • garlic.

The vegetables are thoroughly washed. The cucumbers are cut into 2 halves, but first they are soaked for 3 or 4 hours in cool water. Peeled carrots are crushed into rings. Cabbage is divided into 8 parts. All prepared ingredients must be placed in a sterile jar, and tomatoes must be placed on top. Tomatoes will let juice if you pierce them near the stalk.

Vegetables are covered with boiling water, after 15 minutes this water is poured into a saucepan, salt, spices, sugar are poured.

Add 2 tablespoons of vinegar, a hot marinade to the jars with the blank, roll them up with tin lids and wrap them up, turning the containers upside down.

Adyghe cooking method

Although the inhabitants of the northwestern part of the Caucasus consume more beef, lamb, poultry than plant foods, they also do not refuse turshi. Adyghe housewives know how to cook this dish very tasty using only carrots and asparagus beans, seasoning vegetables with hot pepper and garlic. For the marinade, take 1.5 liters of water and half a glass of salt.

To prepare a turshu yourself, you need:

  1. Blanch the pods for 5-6 minutes.
  2. Grind the carrots.
  3. Cut the garlic into cubes, hot pepper into rings.

Vegetables, except for the pods, must be sent to the pan, put the beans on top.

All ingredients are poured with boiling brine, then the load is placed. A few days later, the tursha is transferred to banks. Adyghe women, like Armenian women, do not use vinegar when preparing such a snack.

In tomato

Tomatoes are added to various dishes, serve as one of the main ingredients in salads, borscht, pickles, sauces. Many housewives put a tomato in the turshu. It adds spice and acidity to the snack, and replaces the preservative such as vinegar. Using the simplest recipe, take:

  • salt - 15 grams;
  • tomatoes - 700 g;
  • asparagus beans - 1 kg;
  • sugar - 3 tsp

First you need to rinse the pods, remove the ends in them, cut into pieces. After that, 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. Pour sugar into the resulting juice and boil a little. The pods are seasoned with hot tomato and put on the fire for sterilization. After 45 minutes, the cans are rolled up.

In oil

Beans can not only be fermented or pickled. Some housewives roast vegetables, and the tursha takes on a completely different taste. You will need a glass of olive or sunflower oil per kilogram of pods. 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 billet is fried in a pan until the tomatoes are juiced. All ingredients are stewed in oil over low heat for another 30 minutes, after which they are laid out in jars. If the snack is intended for long-term storage, they resort to sterilization.

With eggplant

Each plant product that is added to the turshu 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;
  • bitter pepper - 3 pods;
  • salt - 60 g;
  • garlic - 3 heads.

In blue ones 15-16 cm long, you need to remove the stalk, boil it so that they turn out soft. After draining the water, the vegetables are put under oppression. Hot peppers must be peeled from seeds, cut into strips, 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 stalks of celery, transferred to the pan in layers, each sprinkled with parsley and dill. Eggplants are poured with marinade, for the preparation of which a liter of water and 60 g of salt are taken. Turshu is left under pressure for 4 days, raisins are added.

To roll up a snack for the winter, the blue ones are taken out of the liquid, the marinade is filtered and boiled. The fruits need to be put in jars, filled with hot brine and sterilized for about 20 minutes.

Eggplant turša turns out to be spicy and appetizing, has a pleasant spicy aroma, is used as an appetizer, an independent dish or a side dish.

Without sterilization

There are many recipes that can be used to preserve the maximum vitamins and amino acids present in vegetables. Tursha can be closed for the winter, dispensing with sterilization. The main thing is to properly prepare the marinade. As ingredients for it you need to take:

  • water - 1.5 l;
  • salt - 150 g;
  • sugar - a glass;
  • sunflower oil - 500 ml;
  • garlic - 3 heads;
  • vinegar - 0.5 liters;
  • a bunch of parsley.

Four kilograms of beans and half of the bell pepper are peeled and boiled for 30 minutes, herbs are added, transferred to jars and poured with hot brine. Having rolled up the lids, the turshu is taken to the basement or stored in the refrigerator.


Green flat beans are used in many oriental dishes that can be covered for the winter. Caucasian women cook a solution of water and salt and prepare turshu. The pods are cut and blanched, sweet and hot peppers, garlic, celery are added. Vegetables are poured with marinade for a day, after which they are taken out to the cellar. Salting is sometimes covered with a film, then the beans are washed before use. For a kilogram of pods they take:

  • pepper - 1 kg;
  • garlic - a head;
  • salt - 100 g;
  • celery is a bunch.

Marinated tursha has an unusual taste, goes well with meat. The dish can be seasoned with any spices.


A fragrant and healthy snack is obtained when vegetables are salted without vinegar. For its preparation, 2 tablespoons of pepper, garlic and salt are taken per liter of water. Beans and carrots are boiled for 5 minutes, cooled and placed in a barrel, bucket or jar, shifted with spices and poured with cold brine. Vegetables are fermented in a few days. If you put the turshu in a cool place, you can use it for 4 months.


Green beans, which are found in both European and Asian cuisine, are low in calories and are therefore used in a variety of diets. There are many options for preparing snacks and dishes from this product. Some housewives salt it with garlic and herbs:

  1. The tips of the pods are cut off.
  2. Place the beans in boiling water and blanch for 5 minutes.
  3. Pour 2 liters of water into a saucepan and add 3 tablespoons of salt.
  4. Chopped garlic and hot pepper are added.
  5. The pods are covered with the cooled solution.
  6. They put oppression, after a day the brine is drained.

To prepare a snack, you need 1.5 kg of beans. It turns out crispy and aromatic.

Storage methods

To prevent pickles and snacks from spoiling, you must observe the temperature regime. In a sealed package 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, basement.

Pickled appetizer should be consumed within 9 months, upon opening the package - within 3 days. Sauerkraut without vinegar cannot be kept in the refrigerator for more than 4 months.

Watch the video: Canning Flour! (September 2022).


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