Armenian green bean tursha

Step-by-step preparation

Cooking time: 5 day

1. STEP 1

   

   How to make tursha from beans? For this you will need green beans. The quantity of ingredients is indicated approximately, for example, you can use more tomatoes. Some housewives make tursha without tomatoes at all. The main principle here is the cooking principle.

2. STEP 2

   

   The first step is to boil the beans. Cook it for 5 minutes in boiling water. Then drain it in a colander and let the water drain thoroughly. You can place the beans on paper towels to dry completely. Wash the tomatoes and hot peppers, cut off the stems and cut into large pieces.

3. STEP 3

   

   Prepare the brine. It is better to do this in advance, as it needs to cool down. Dissolve two tablespoons of salt in a liter of water. It is better to dissolve in boiling water, then the brine needs to be cooled. The brine should be cold.

4. STEP 4

   

   But many do not do the next stage, so you can skip it. I usually remove hard threaded fibers from beans and tear off the tail. Many take all this from raw beans, but, believe me, it is much easier for the boiled one.

5. STEP 5

   

   Now let's prepare the tomato dressing. Chop tomatoes, hot peppers and garlic. There is no need to grind it for puree, it requires the presence of pieces. Therefore, only a meat grinder with a large grid or a chopper, but not a blender. Add a little salt to the dressing to taste to make it tasty.

6. STEP 6

   

   Next, place the beans in a pan (or wherever is more convenient for you) in layers, alternating with the dressing - a layer of beans, then a layer of dressing. Excess dressing (if any remains) can be used as adjika.

7. STEP 7

   

   The top layer should be beans! Do not add dressing.

8. STEP 8

   

   Carefully pour brine over the tursha so that it completely covers the beans, taking into account that there will still be pressure. Place an inverted plate on top and apply pressure. Leave the Armenian tursha to ferment for five days! The fermentation time depends on how warm it is.

9. STEP 9

   

   The finished tursha can be closed for the winter. Place the tursha in sterilized jars and fill with pre-drained boiling brine. Roll up the jars with lids and wrap them in a warm blanket until they cool completely.

Comments on the recipe

Natalia M

14.11.2023

4.7

This was my first time preparing such a dish; in fact, I haven’t cooked much from fresh green beans yet) I didn’t even know how this product would behave when fermented. I decided to ferment it not for the winter, but just to try it in a container. Boil the beans and cool. I also boiled the brine and cooled it. I didn’t have any hot pepper, so I replaced it with the same red hot pepper powder. Questions arose with fermentation) It was not clear what these beans should look like at the end of the fermentation. The recipe says five days, but my kitchen is quite warm. In general, I fermented the pods for three days, then I tried them and the beans turned out to be sour. So I decided to put it in the refrigerator for a couple of days. During the tasting, my husband and I almost ate half of this container) The snack turned out to be very cool. Unusual for us. The taste is sour and spicy. It looks like sauerkraut and green tomatoes at the same time. The main thing is that it is very tasty! A great fall snack. Thanks for the new taste for me)