1 . Stage
So, the most common components of tushi are asparagus beans and eggplant (a little boiled). But in addition, you can use tomatoes, cauliflower, bell peppers, zucchini, you can also use regular cabbage. The amount of each ingredient does not play a role, you can take each vegetable by 1 kg, for example, or some smaller, it does not matter. For this recipe we should choose asparagus beans which don't form fibers when ripened along the pod; usually they are recommended flat asparagus beans, but I liked the round ones too. It should be washed, cut off both ends, cut into 3-4 cm pieces if you want, boil in water or steam (for a short time, 5 minutes, not into mush).
2 . Stage
Grate carrots on a coarse grater, if desired, fry in oil. You can also use raw.
3 . Stage
Chop the herbs (I have cilantro, you can take parsley, dill, combinations), finely chop or crush the garlic, and finely chop the hot pepper, removing the seeds of course. Mix this "seasoning" in a bowl.
4 . Stage
Now take a glass or enamel bowl and put in layers of beans-carrots-greens with garlic and peppers. For this amount of products you get 2-3 layers.
5 . Stage
Next, prepare the brine: dissolve salt in water, add a bay leaf and allspice if desired. Pour our splendor with the brine, put a load on it (a small one, 0.5 kg is enough), leave it at room temperature for 1 day, and then put it in the fridge for 5 days.
6 . Stage
After 6 days it is ready to eat. You can eat it immediately, pouring vegetable oil and sprinkling chopped onions, or you can drain the brine, put it in a sterilized jar and pasteurize (0.5 l cans - 25 minutes, 1 l - 35 minutes). It is convenient to use a multicooker for this. After pasteurization, roll up; store without cold, in the refrigerator is worth several months.
7 . Stage