For lovers of spicy food: bean tursha for the winter - your guests will appreciate it!

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Prepared by: Natali

09/10/2020 Preparation time: 2 days. 9 hours 0 minutes

Tursha is prepared from green beans and complemented with other vegetables. The marinade for tursha is prepared without vinegar, and spices, hot pepper and garlic, are always added. Tursha can be prepared for the winter.

Classic tursha

Even a traditional recipe can be given a twist if you rely on your preferences. Try varying the amount of salt and pepper to get new flavors from this unusual snack.

Ingredients:

• 2 kg. green beans;
• 700 gr. tomatoes;
• 2 heads of garlic;
• 1 tsp salt;
• 1 pod of hot pepper;
• for brine: 1 tbsp. salt per liter of water.

Preparation:

1. Wash the beans and remove the stems.
2. Place in boiling water for a few minutes.
3. Squeeze out the water and sprinkle salt on top.
4. Scald the tomatoes and remove the skin. Pass them through a meat grinder along with pepper and garlic. Squeeze out the juice. You should be left with a thick paste.
5. Prepare the brine and dilute the resulting paste with it.
6. Place the beans in the bottom of the pan. Press it tightly and fill it with brine.
7. Calculate the amount of brine so that it completely covers the beans.
8. Press down the dish with a weight and leave for 5 days.

Pasta with green beans and tomatoes

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Ingredients

• 250 g penne;
• salt - to taste;
• 3 tablespoons olive oil;
• 2 cloves of garlic;
• 200 g green beans;
• ground black pepper - to taste;
• 150 g cherry tomatoes;
• 1 lemon;
• a few sprigs of basil.

Preparation

Boil penne in salted water according to package instructions. Drain in a colander, reserving the pasta cooking water.

Heat 2 tablespoons of oil in a frying pan. Add finely chopped garlic, fry for 30 seconds and add beans. Season with pepper and salt and cook over low heat for 5-7 minutes, stirring occasionally.

Place the penne in the pan and stir. Add the halved tomatoes, a little pasta water, 1 tablespoon oil, finely grated lemon zest and the juice of half a lemon.

Stir the ingredients and cook for another 2-3 minutes. Before serving, sprinkle the pasta with chopped basil.

Bean tursha with carrots

Carrots will give the dish an unusual color and make the snack more appetizing. Its sweetish taste goes well with the spicy brine.

Ingredients:

• 3 kg. green beans;
• 1 kg. carrots;
• 2 heads of garlic;
• 3 laurel leaves;
• 1 pod of hot pepper;
• 2 tsp black pepper;
• 4 tbsp salt.

Preparation:

1. Cook the beans - rinse and remove any hard parts.
2. Boil it for two minutes.
3. Grate the carrots.
4. Pass the garlic through a press, mix with finely chopped hot pepper.
5. Place the beans at the bottom of the container. Sprinkle salt on top.
6. Add garlic mixture. Sprinkle with black pepper.
7. Chop the bay leaf. Place carrots on top.
8. Fill with water until it completely covers the last layer.
9. Press down with a weight. Leave for 3-5 days.

Preservation storage rules

Sterilized preserves are stored well if the preparations were made according to all the rules. Supplies should not be placed near batteries, exposed to frost or direct sunlight. Any dark, cool place is suitable for twisting: be it a pantry in an apartment or an underground floor in a country house.

You should eat prepared pickled vegetables within two years. In this case, the jars are immediately thrown away if the lids are swollen, the brine becomes cloudy, or the vegetables change color. Ideally, do not make more preparations than you plan to consume during the winter, renewing supplies every season.

Everyone chooses recipes for pickles stored for the winter to their own taste; there are many traditional and original options for zucchini. Properly carried out conservation will delight you with summer memories throughout the cold season.

Bean tursha with vegetables

Prepare a real assortment of vegetables by adding vegetables other than beans to the pickling. The resulting dish can be served with any side dish.

Ingredients:

• 1 kg. green beans;
• 1 kg. tomatoes;
• 1 kg. bell pepper;
• 1 kg. eggplant;
• 1 head of garlic;
• 1 pod of hot pepper;
• a bunch of parsley;
• salt.

Preparation:

1. Rinse all vegetables.
2. Boil the beans for 2 minutes.
3. Cut whole eggplants in the middle, not going all the way through. Boil for 10 minutes. Remove the skin from the vegetables and chop the fruit itself into small cubes.
4. Cut the tomatoes into cubes.
5. Also cut the pepper into cubes and fry in a frying pan.
6. Pass the garlic through a press, add finely chopped hot pepper and chopped parsley.
7. Prepare the brine: dilute 1 tablespoon of salt per liter of water.
8. Place vegetables in the pan in layers: beans, eggplants, tomatoes, bell peppers. After the eggplant layer, add the garlic mixture.
9. Pour in the brine – it should cover all the vegetables.
10. Leave under load for 3-5 days.

How to cook pickled beans

To prepare pickled beans, it is important to use young pods. Then they will turn out very tender and juicy.

Compound:

• beans – 1 kg;
• dill greens - a bunch;
• table vinegar (9%) – 50 ml;
• sugar – 50 g;
• salt – 15 g;
• water – 500 ml.

Preparation:

1. We wash the vegetables with water.
2. Cut the beans into pieces. Place them in boiling water and cook for 5 minutes. Place the beans in a colander.
3. Peel the garlic.
4. Place vegetables in jars. Pour boiling water over them.
5. Drain the water from the cans into a saucepan. Place the container on the stove. Put sugar, salt, vinegar in it.
6. Pour the marinade into jars and roll up their lids.

More deliciousness:

6 incredibly delicious bean soup recipes for the winter

Place the snack upside down and cover it with a blanket. We put the cooled jars in the cellar.

Tursha with cabbage

This dish allows you to add any vegetables. Try adding white cabbage - you can cut it into large slices or finely chop it into strips. In any case, you will get a spicy oriental appetizer for your favorite dishes.

Ingredients:

• 1 kg. green beans;
• 1 kg. eggplant;
• 1 kg. cabbage;
• 1 kg. tomatoes;
• 1 kg. carrots;
• 1 kg. bell pepper;
• 2 garlic heads;
• 1 pod of hot pepper;
• a bunch of cilantro;
• salt.

Solyanka

Fans of salty preserves should pay attention to this recipe. Ingredients:

Ingredients:

• Beans in pods – 1.4 kg;
• cabbage – 1.8 kg;
• carrots – 1.8kg;
• tomato sauce – 2 tbsp. spoons;
• onion – 900 g;
• salt, bay leaf, black pepper - optional.

Cooking steps:

1. We wash the beans and remove the veins;
2. pour water into a large container, put it on the stove and add salt;
3. pour the beans into the boiling brine and boil for 5 minutes;
4. dry and lightly fry;
5. peel and wash the carrots;
6. cut it into rings and simmer;
7. we chop the cabbage and also stew it;
8. peel the onion, finely chop and fry (add the sauce at the end);
9. pour all the ingredients into the pan and simmer for 10 minutes;
10. add bay leaf, salt and pepper;
11. put the composition into sterile jars;
12. sterilize for half an hour and seal.

Green tomato tursha

Green tomatoes are great for pickling. They do not lose density and are well soaked in brine. It is better to choose small fruits - they are denser and more convenient to eat.

Ingredients:

• 1 kg. green beans;
• 1 kg. green tomatoes;
• 1 kg. cauliflower;
• 1 kg. carrots;
• 1 head of garlic;
• 1 pod of hot pepper;
• a bunch of cilantro;
• salt.

Preparation:

1. Wash all vegetables, remove stems.
2. Boil the beans for 2 minutes. Squeeze out the liquid.
3. Grate the carrots.
4. Depending on the size, cut the tomatoes in half or into 4 parts.
5. Boil the cabbage for 3 minutes. Disassemble into inflorescences.
6. Pass the garlic through a press, mix with chopped cilantro and chopped hot pepper.
7. Prepare the brine - dilute 1 tbsp. salt per liter of water. If more water is needed, increase the proportions.
8. Place beans on the bottom of the pan, and tomatoes on it. Coat the layer with garlic mixture.
9. Place cauliflower and carrots on top. Coat the layers with garlic and pepper again.
10. Pour the brine over the vegetables until they are completely covered.
11. Place the tursha under oppression for 3-5 days.

Tursha in Korean. Tursha - recipe from Baba Sasha

I heard this recipe for tursha in the Caucasus mountains when I met an amazing old woman. She lived in Adygea, was very cheerful and active. Looking at her, I sincerely admired her ability to travel, sleep under the stars and go to the mountains. At her age! She looked about 80 years old...

But this is not the most surprising thing. Baba Sasha (as she called herself), having taken a course towards recovery, had so little doubt in the end that she sincerely intended to meet her soul mate in the coming years and give birth to a child...

Moreover, despite the seemingly non-standard situation, falling under her aura of living energy, you yourself begin to believe in it!

Now, remembering this enthusiasm and inexhaustible optimism of the cheerful old lady, I always smile, remembering our meeting.

Grandma Sasha also shared her favorite recipes with me. She switched to a healthy diet long ago and became famous as the “black sheep” in her village. But, precisely thanks to him, and her attitude, she outdid all her peers, who were already barely able to move under the weight of illness and old age.

“Help yourself to the flatbreads, kids,” our new friend sipped on the fragrant pastries.

- Oh, thanks! What did you bake them from?

— I haven’t bought bread for a long time. Sometimes I bake rye flatbreads with bran.

— Are they fried?

“No, what are you talking about,” she waved her hand, “I don’t fry, I just bake in a dry frying pan without oil.”

- How come they don’t burn?

- I have one secret - I lubricate the frying pan with wax before doing this. I especially love eating “turshu” with such flatbreads.

Seeing the surprise on our faces, she asked:

- Don’t you know what “tursha” is?

- Nooo! – we shook our heads together.

- What are you talking about, this is just delicious!!! - exclaimed the old woman.

“From now on, more details :),” I sat down next to her.

- Tursha is very popular here in the Krasnodar region, what are you! Probably every housewife has her own recipe. This is so delicious!

- What is it made from? – I couldn’t wait to hear the recipe. Various vegetables will be used to prepare it: cabbage, eggplant, peppers, green beans. My neighbor likes to add whatever she has in the house, even green tomatoes, cauliflower and zucchini pieces. In my opinion, the more varied the tursha, the tastier it is. It is good because it is prepared without a drop of vinegar, that is, the pickling process occurs by fermenting vegetables.

Salt must be added to the tursha (no matter what it is prepared from) in strict proportions - 2 tbsp. per liter of water, garlic and hot pepper.

I simplified this process a little and invented my own recipe for making tursha.

—Have you ever fermented cabbage yourself? – she asked, narrowing her eyes.

- Of course, Baba Sasha! – I laughed.

- Then it will be clear to you. Take cabbage, chop and salt it, as for pickling. You can chop a carrot to go with it. Add garlic, red and black pepper for spiciness to your liking. Yes, and don’t forget about the greens. I like celery, parsley, dill, cilantro. I’ll add whatever I find in the garden. Now rub everything thoroughly with your hands and stuff the vegetables.

- Which?

— First of all, eggplants. First you need to cut them with a book and boil for 5 minutes. and hold it under

oppression to make the glass bitter. Then put the filling in the middle and close them with a book. At the bottom of our tub (bucket, pan) we place large cabbage leaves as the first layer, and stuffed eggplants as the second. Sprinkle everything with our prepared cabbage and herbs. The third layer is peppers stuffed with cabbage. Some people pre-boil it for a couple of minutes (this, of course, tastes better, but you can also leave it raw.). Sprinkle with cabbage again. Next is a layer of green beans. You can also cook it a little first until cooked. But raw foodists may not do this either.

And again cabbage.

If desired, the layers can be repeated.

We put everything under pressure for 3-4 days.

Every day we pierce it with a wooden stick, as when sauerkraut. And then we transfer it to a jar (pan) and put it in the refrigerator.

We eat it every day and praise Baba Sasha for the recipe! – the old lady laughed merrily with a wink.

- Great! We will praise you so much! ;))) — while finishing the flatbread, my friends and I echoed her positive attitude.

An even more delicious version of tursha.

Stuffed eggplant tursha

This recipe differs in the way the ingredients are laid out - all the vegetables are finely chopped and stuffed into the eggplants. You can cut the salted eggplants into small pieces or serve them whole.

Ingredients:

• 2 kg. eggplant;
• 1 kg. green beans;
• a bunch of cilantro;
• a bunch of dill;
• 1 garlic head;
• 1 pod of hot pepper;
• salt.

Reviews

“I’ve tried many varieties of green beans, I like “Golden Saxa” - it has no fiber - and “Bluehilda” from the curly beans. Although until recently I only valued bush forms. But seeing how the legume crop beautifully decorates the fence, I began to sow liana-like hybrids. And in order to enjoy the delicious fruits longer, I freeze the pods.”

“I decided to try to grow asparagus beans of the Butter King variety. I was pleased with the result. I sowed dry seeds and did not waste time on soaking. Germination rate – 100%. The harvest was good, and the taste of the fruit was excellent.”

Growing green beans is not difficult. The main thing is to choose a zoned variety, taking into account the climatic characteristics of the cultivation region.

Beans are a valuable source of protein, vitamins and microelements. When choosing a variety for planting, first of all, the method of consuming the future harvest is taken into account - only grains or green pods. In addition, it is important to take into account the type of plant - bush or climbing. Some varieties of beans are intended for growing in a greenhouse, others - in open ground. The taste, size and color of the beans are also taken into account.

In this article on our farm website we will provide you with the best varieties of beans with photos and names. The description of the varieties will contain the most significant characteristics when choosing. We will help you choose a worthy variety of beans for yourself, based on the experience of experienced gardeners.

Bean tursha with eggplant

When preparing tursha, you can give free rein to your imagination, because the main thing is to let the vegetables salt. And you can lay and cut them in any interpretation. Plus, you can use any combination of products.

Ingredients:

• 2 kg. green beans;
• 2 kg. eggplant;
• 1 garlic head;
• 1 pod of hot pepper;
• salt.

Preparation:

1. Boil the beans for 3 minutes. Squeeze out the liquid.
2. Cut the eggplants lengthwise and boil them too. This should take you no more than 10 minutes.
3. Cut the eggplant into cubes and the beans in half.
4. Make a brine: dilute 100 grams of salt in 2 liters of water.
5. Chop hot pepper and combine it with squeezed garlic.
6. Place the vegetable mixture on the bottom of the dish. Place garlic mass on top. Fill with brine.
7. Leave for 3-5 days.

If you want to cook tursha for the winter, then make it according to any of the suggested recipes. And after salting, place the dish in sterilized jars and screw on the lids.

Green beans in navy style

fanfon/Depositphotos.com

Ingredients

• 2 onions;
• 3 tablespoons vegetable oil;
• 300 g minced meat;
• 2 tablespoons soy sauce;
• seasoning for meat or other favorite seasoning - to taste;
• several sprigs of any greenery - optional;
• 400 g green beans;
• salt - to taste.

Preparation

Cut the onion into small cubes. Fry it in a frying pan with heated oil until golden brown. Add the minced meat and cook, stirring, for about 5 minutes over high heat.

Combine soy sauce, seasoning and, if desired, chopped herbs with the meat. Then add green beans, stir and cover with a lid.

Reduce heat and stir-fry until beans are soft. Salt the dish if necessary.