Homemade pickle (tursu)

Ingredients

• cucumber
• cabbage
• tomato
• gherkin
• red cabbace
• green pepper
• beet
• unripe melon
• 20-25 cloves garlic
• 200 g vinegar
• 1 tea glass mineral salt (around 70 g
• water (fill the can)

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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.