Turshia ... or fermented vegetables

Introduction

It's a way to keep vegetables eatable for a long long time no matter what the atmospheric condtions are. Morever, the vitamin content is kept the same and the taste is just great!

Materials

I. Green tomatoes
   Green peppers
   Small green hot peppers
   Carrots
   Garlic
   Bay leaf
   Black pepper
   Oregano
   Dill
   Salt
   Honey
   Apple vinegar
   Water

II. Cauliflower
    Carrots
    Green peppers
    Small hot green peppers
    Cucumbers
    Garlic
    Lemon
    Salt
    Sugar
    Honey
    Vinegar
    Parsley
    Bay leaf
    Black pepper
    Water

Procedure

1. Wash and cut the vegetables
2. Put vinegar that covers 1-2 cm of the bottom of the container where you are going to make the turshia
3. Put several full spoons of salt and two-three spoons of sugar (for a 5 l. container)
4. Add 1-2 spoons of honey
5. Add the vegetables
6. Fill with water till all the vegetable are covered by liquid.
7. Add the spices
8. Close the containers tightly and incubate for several week at a relatively sunny place.

Results

Discussion

Of course you may choose different combinations of vegetables and spices ... the result is always good. Anyone who would bring pork steaks and high quality rakia (Slivenska perla, Troyanska slivova, Burgas63 preferably) is welcome in 1-2 months to try the turshia together with me!

Bon Appétit!