Oct 16

Preparing Turšija for the Winter

Preparing Turšija for the Winter

Turšija or turshi is the origin of the preparation of pickled vegetables or fruits or a combination of vegetables and fruits with the addition of aromatic herbs or fruits and herbs that encourage fermentation. Peppers, cucumbers, green tomatoes, carrots, cauliflower are most often used for pickles. The vegetables are placed in large sterile glass jars and covered with a solution of water and salt. For some types of vegetables, a little essence is added. In rural households, pickles are prepared in wooden barrels. Follow recipe.

Ingredients:

Topping for Vegetables:

1 liter of alcoholic vinegar (9%)
4 liters of water
150 g of salt
200 g of sugar
1/2 bag, 5 g Potassium metabisulphite/ 10 g guardian of wine
1 bag preservative/ 10 g
Vegetables of your choice: cauliflower, cabbage, cucumbers, peppers, carrots, green tomatoes
Barells

Preparation:

Clean the vegetables, wash them, cut the cabbage into thick slices, carrots into pieces, peppers into halves, leave the cucumbers and tomatoes whole.
For the dressing, first mix the water, sugar, salt, grape juice and preservative with a wooden spoon until it dissolves, then add the vinegar.
In a deep plastic container or bucket, arrange the vegetables, a row of cabbage, a row of tomatoes, peppers, cucumbers, cauliflower, carrots, and put one parsley root in the middle. Continue layer by layer of vegetables until the end and then pour the dressing.
Place a plastic grid and press with something heavy so that all the vegetables float in the water.
Close well and leave in a cool and dark place.
You will need a double measure of topping for about 10 kg of vegetables.
If you arrange in glass jars, then there must be new tiles and sterile jars first, see the procedure here.
When compressing vegetables into larger 5-liter jars, you can add peppercorns, a sprig of fennel and pour the dressing with the help of a ladle.
Put a transparent screen foil and close well with a cap to prevent air from entering.
Store in a dark and cool place, pantry, basement.

Enjoy!

NOTE:

The vegetables are not cooked or cut, so there is no need to cook the dressing, just mix well.
Leave the jars to pickle for a few months.

Recipe for the Traditional old-fashioned pickle:

Ingredients:

Preparation Traditional way:

Put 1 liter of water to boil and let it cool a little, then add all the ingredients except vinegar and the rest of the water.
When it all melts nicely, pour the remaining water and vinegar.
Wait for it to cool, then pour over the arranged vegetables.
Place a plastic barrel press over the pickle, and over it a weight that will ensure that all the vegetables are well submerged.
Previously, a well-washed stone was placed, but a larger, washed, filled bottle will do the job.
Pickles are best prepared and stored in a cold pantry or cellar.

NOTE:

Homemade Pickle without Preservatives - recipe

The healthiest way to prepare winter pickles is pickles without preservatives.
Vegetables are not exposed to high temperatures, so all minerals and vitamins remain in them. Natural preservatives used for healthy pickles are salt, sugar, and vinegar. Choose the vegetables of your choice: bell peppers, cucumbers, green tomatoes, carrots, cauliflower, small onions etc.

Ingredients:

Preparation:

Prepare spices: salt, sugar, peppercorns, bay leaves, horseradish, a handful, or two of cherry leaves, wine vinegar.
The amount of vegetables is determined by the size of the barrel.
Vegetables must be completely healthy.
It should be left to stand for several days, diluted, in a dry place and then washed well.
Arrange the vegetables as desired, and between the rows add a celery leaf and a cleaned horseradish root, until the barrel is full.
After that, a lot of salt should be added: a 50-liter barrel contains a kilogram and a half of salt.
When you have arranged the vegetables, pour over the old-fashioned broth, a pickle dressing that is made as follows: boil a washed cherry leaf (2 handfuls) in 3 liters of water, then add a liter and a half of pure wine vinegar, mix everything well and pour over the vegetables when it cools down.
Place a cross made of healthy cham wood or a plastic presser on the surface and a clean, large stone over it to create pressure, which will extract water from the vegetables and speed up the fermentation.
Then pour it over the pickle, and repeat it two more times.
You will enjoy pickles prepared this way until late spring.