Homemade pickle (tursu)
Ingredients
1
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Preparation
- Wash your vegetables and fruits , put in can after garlic,vinegar, mineral salt, and the last fill all the can with water, if the water is good, fresh ;it is better.
- Also one of the important point is salt, it should be mineral salt which is thick ,and amount of it for 5 lt can 70 g is enough, if you add too much salt.
- Your "tursu" will be so salty and you may not able to eat and if you add less salt ,the tursu can be spoiled.
- After you add all ingredients ,close the can cover very well.. It shouldnt touch to air. At least 15 days DONT OPEN it.
- Keep it cool and dry place, also keep it away from sunshine. after 15 days open it and serve with your dinner.
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