Tursha (cooking in vacuum)

And lightly salted cucumbers? And tomatoes? Well this is lovely!

I will do it, Gal But first - turshu

Tomatoes gobbled up aaaa, but not eaten! Very tasty, my husband is delighted.

[Tatyana]

Tatyana, I am very glad that I liked the tomatoes. I am theirs too devour I eat without stopping.

[gala10, Checkmark!]

gala10, Checkmark! Happy victory to you, dear! A super recipe! True, I don't have a vacuum cleaner. But I know how to cook turshu. And therefore I think your recipe is easier and more interesting! I am sure this award is not your last one. After all, you are a wonderful cook and a wonderful hostess! And a true friend!

[Irina]

Irina, Thank you! I am very pleased!

Initially, tursha is an Armenian pickle made from specially designed asparagus beans (with shoulder blades).

More. I walked around all the points where freezing is sold - I have not found green beans anywhere. But you need to make a turshu. In general, I blinded her from what was - eggplant, tomatoes, white cabbage and cauliflower, carrots, cucumbers, peppers. In order for there to be something green, I added dill and parsley. Everything is already in a vacuum. The greens were not quite evenly distributed, but I didn't shake them harder: I was afraid to wet the edge of the bag

Gal, you say you can eat tomorrow?

Check mark! I did it in a hurry, by sight, I digested a little eggplant, I just vacuumized everything before going out! I'll insert the photo later (on the tablet), or when I will do it exactly according to the recipe, so that it will be beautiful!
This is delicious! This is "our" recipe! And he will live with us forever! Thank you very much!!

can you eat tomorrow?

Well, yes, I opened it a day later. What was not eaten right away, I put it in a jar and filled it with the resulting solution (about 1/3 of the jar). And since then we still eat up.

This is "our" recipe!

I am very glad that the recipe came to court!

[gala10]

gala10, Galyunya !!!!
Congratulations on the Victory Day, Urya Tarsichi !!!!!

[Ksyusha]

Ksyusha, Thank you!

Galya, - congratulations !!!!!

Here's what happened! Thanks a lot again!
Onions, if put, which is not a recipe, need to be cut thinner. Made from what was. Then I added some dill, since there was no house.

Checkmark, congratulations on a well-deserved victory! The recipe is great, but I don't have a packer, but I have a vacuum container, how do you think you can take the risk?

I took it away with joy to bookmarks! There is a vacuum sealer, the simplest one. I will definitely do it!

And I did it now. True, without fvsol

How did I miss such a recipe? I love simple and clean dishes !!!
Tomorrow in the vegetable shop, not all the ingredients are available now.

Checkmark, with the victory of you!

[MariV]

MariV, Gaby, kirch, lega, thank you very much! I am very, very pleased!

I don't have a packer, but I have a vacuum container, how do you think you can take the risk?

I would definitely risk it! First, try to make a small portion, so that if something happens, it will not be offensive.

[Rada-dms]

Rada-dms, it turned out beautifully! The bow is really big. I like that the vegetables do not change their color using the vacuum method.

[gala10]

gala10Gal, that's what I did. Cucumbers are a little too salty, I haven't tried tomatoes yet. The rest of the salt is fine. Delicious. I walk, eat up a little

[Ludmila]

Ludmila, thanks for the report!

Delicious. I walk, eat up a little

Yes, that's right, you won't calm down until there is nothing left. It’s such food.

[gala10]

gala10, you were given a medal, but I overslept ?.

late, sorry

CONGRATULATIONS!
Hurrah!

[AlenKa]

AlenKa, Thank you!

I also took a sample from my turshi today. I oversalted it a little, because my total weight was about 2 kg, and I thumped three tablespoons of salt (too much for my taste). But despite this, it turned out sooo tasty! I especially liked the cauliflower and, oddly enough, the carrot - which I hesitated to put.
Checkmark, thanks again for the recipe! As we finish this portion, I vacuum the next one - already of a smaller volume and with beans

[Olga]

Olga, thanks for the report. The amount of salt should generally be adjusted to suit your taste.

Gal, I came with a report and questions. Thank you for such a wonderful vacuum bag pickling idea.
Here is my report - in a bag after salting and on a platter after opening (I tried to lay out all the components).

Everything swelled - eggplant, zucchini, flat beans, two types of cabbage, pepper (thick red), carrots, cucumbers, tomatoes, herbs, garlic. I liked almost everything. I didn’t read the WHOLE topic, so I didn’t read about the fact that all vegetables should be put in whole. As a result, I cut it into large pieces (eggplant, zucchini and pepper) and did not regret it - everything turned out great. Next time I'll cut the carrots again, although it was also delicious. The only thing that didn't impress in any way was the tomatoes. I took the small ones on purpose, but the skin was thick, they were not salted at all. Maybe it's better to chop them or cut them a little at the stalk so that the salt can get inside? And about the rate of salt - a regular table spoon with or without a slide? I rolled with a slide, I was afraid that there would be too much salt, but given that I had more than two kg of vegetables, and 3 tbsp of salt. l. with a slide, it seems to suit me for salt. True, shaking such a quantity in the package did not work very well. Maybe it is better to pour salt over everything in advance, even before folding it into a bag, so that it is evenly distributed?

[Galina]

Galina, thanks for the report!

I took the small ones on purpose, but the skin was thick, they were not salted at all. Maybe it's better to chop them or cut them a little at the stalk so that the salt can get inside?

You can and prick, why not? Of course, it depends on what kind of tomatoes.

Maybe it is better to pour salt over everything in advance, even before folding it into a bag, so that it is evenly distributed?

A good idea! Especially with lots of vegetables.

And about the rate of salt - a regular table spoon with or without a slide?

I had no slide. In general, the amount of salt must be determined empirically, everyone has different tastes.

The only thing that didn't impress in any way was the tomatoes. I took the small ones on purpose, but the skin was thick, they were not salted at all.

And I have not tried tomatoes yet - they are still floating in a saucepan with drained brine and the remaining vegetables. I had large ones, so I wait for them to be salted more.

Maybe it's better to chop them or cut them a little at the stalk so that the salt can get inside?

I also thought about it, but then I didn't do that - I was afraid that the vacuum would draw out a lot of juice and pulp from them.

Girls, and I like tomatoes the most from the whole composition of the turshi. They are local, small and strong, from the suburban economy.

And I liked the tomatoes the most, but after a few days. After opening the package, I cut them and put them in the brine. Now I want to do separately

I haven't done this turshu yet, because the tomatoes lured me a lot. OOOOO Very tasty, but I keep them for 5-6 days only then I eat and pierce them with a toothpick before salting.

The only thing that didn't impress in any way was the tomatoes. I took the small ones on purpose, but the skin was thick, they were not salted at all. Maybe it's better to chop them or cut them a little at the stalk so that the salt can get inside?

I quote myself to write a sequel.
She pulled out all the tomatoes from the opened bag, cut them with a cross at the stalk and put them back in the bag with pickles.I never put vegetables out of the bag anywhere, I just fold the edge and close it with a clothespin, I like keeping it on the refrigerator door so much, because there is always not enough space in the refrigerator itself.
So tomatoes in a couple of days became really the most delicious of the whole set of vegetables. Next time I will immediately damage the skin of the tomato.

Checkmark, congratulations on being late And tell me, you don’t need to cut a carrot - after all, you don’t need to bite off a whole carrot? We disassemble the flower for inflorescences. And it tastes far from pickles? For some reason I don't like lightly salted. And the word "barrel" for some reason orients me to the taste of salty. And you don't need currant leaves?

Anya, thank you! I put the carrots whole. She has an extraordinary taste. Currant leaves, as far as I know, are not placed in the turshu. In general, all vegetables in a turche have their own taste.

Anya, thank you! I put the carrots whole. She has an extraordinary taste. Currant leaves, as far as I know, are not placed in the turshu. In general, all vegetables in a turche have their own taste.

But closer to sauerkraut or not? As I understand it, I like the taste of lactic acid fermentation: salted mushrooms, cucumbers, sauerkraut. Here, it seems to me, this should not be. Everyone squeaks with taste, but no one can really describe it
And they don't put the zucchini there?

And they don't put the zucchini there?

Anya, I put in both the eggplant and the zucchini. Me and my eaters liked the turshi zucchini more than the eggplant. Carrots and other relatively large vegetables can be sliced ​​in salted form, or raw. If I process carrots with a whole steam, then next time I will keep them for a few minutes longer. Probably also depends on the size of the carrot.

Everyone squeaks with taste, but no one can really describe it

But closer to sauerkraut or not?

No, there is no pickled taste, the bacteria do not have time to ferment there. In fact, you get just salted vegetables. The taste doesn't mix and that's good! For some reason, white cabbage took the most salt from me, all other vegetables can be called LOW-salted. I don’t know what others did, but I did it like that.
It's great instead of salad - I picked up all the vegetables a little bit and a great addition to the side dish and meat is ready !!!

I can't imagine how this taste can be described ... We must try.

For some reason, white cabbage took the most salt from me

And I have beans. Probably also depends on the type of vegetables. And my tomatoes are salted without any pricking.

there is no pickled taste, bacteria do not have time to ferment there.

For 1 day - understandable. And the original version, which is made without a vacuum apparatus, in a natural way, also does not have a sour taste? And then what is meant by "barrel"? I confused everyone with my questions. But I have already bought vegetables, I will do it.

But I have already bought vegetables, I will do it.

And it is right! What to think? You have to jump!

And the original version, which is made without a vacuum apparatus, in a natural way, also does not have a sour taste?

Anh, I would not say that the taste is sour. He's kind of ... In general, after the evacuator, it is close enough to the original. And try to open it not in a day, but in 4-5 days. It turns out tastier.

turšovy

Yeah, yeah, if you try, then you will understand what you mean ...

Foolishly put the uncooled cooked vegetables in the bag. The bag was evacuated, but the vacuum immediately dissipated. When you try again, the brine is drawn into the vacuum tank. I had to turn it over to get it out. And what to do now? I'll probably try to put it in another bag and try again.

[Anna1957]

Anna1957, hang the new sachet slightly from the table .. the liquid will not overflow

[Anna1957]

Anna1957, hang the new sachet slightly from the table .. the liquid will not overflow

I was hanging it already, though not a new one, but the first time I tried it. Are there any more radical methods? Maybe cover the vegetables with a paper towel?

[Anna]

Anna, there must in principle be clean internal surfaces ...
and a bigger bag, I think .... I always put wet food into a large bag, clamp it with a packer and hang it from the table completely ... then I vacuum it ...
the experience was unsuccessful, now I look closely to make it clean and dry)))

[Anna]

Anna, there must in principle be clean internal surfaces ...
and a bigger bag, I think .... I always put wet food into a large bag, clamp it with a packer and hang it from the table completely ... then I vacuum it ...
the experience was unsuccessful, now I look closely to make it clean and dry)))

How much should there be between the product and the edge of the bag? I just do it once, I don't feel it yet.

[Anna]

Anna, I do to make it free ... how to say in Russian ?. if the package is too small for me, then the edges that should be sealed are clamped very badly / inconveniently ... they twist ... it was more free ... somewhere about 10 cm of freedom, taking into account the seam, I need ...

[Anna]

Anna, I do to make it free ... how to say in Russian ?. if the package is too small for me, then the edges that should be sealed are clamped very badly / inconveniently ... they twist ... and the product is almost close to the packer ... so nothing works for me ... I need to it was more free ... somewhere about 10 cm of freedom, taking into account the seam, I need ...

, is now roughly clear.

[dry]

Are there any more radical methods?

Anya, put the packer on wet mode. Dry with a paper towel dry the top edge of the bag by about 10cm. When it is evacuated, make sure that moisture does not reach the soldering point. If this happens, shut down the packer and start over.
My moisture also went into the seam and the bag was not completely sealed, but only grabbed at one point. She cut off the top edge of the bag by about 1 cm (so that this hole would not get into the seam), wiped off the edge and everything was perfectly vacuumized in the "wet" mode.