TOP-8 Tomatoes in Armenian style

Prepared by: Marina Zolotseva

06/08/2017 Preparation time: 1 day. 14 hours 0 minutes

Save

I cooked)

Estimate

Do you want to pamper yourself and your family with spicy and aromatic tomatoes? Then take a closer look at this fairly simple and quite interesting recipe. The snack turns out really amazing!

How to cook tomatoes in Armenian style

Prepare the tomatoes, it’s good if they are dense, you can even take brown tomatoes.

Tear off the stems of the tomatoes, wash and dry the tomatoes, and remove the place where the stem grows. Make a deep cut in each tomato.

Peel the garlic, wash all the prepared greens. Garlic can be grated on a coarse grater or finely chopped with a knife. Also cut clean greens as finely as possible. Place all prepared ingredients in a bowl and stir.

Fill the prepared tomatoes with a mixture of herbs and garlic.

Boil water on the stove and dissolve salt in it, then cool the brine completely. Pour brine over the tomatoes, cover with a plate and place a small weight.

Leave the tomatoes for 2-3 days, maybe 4. After a while, take a sample from the gorgeous, delicious tomatoes, you will definitely like it!

Bon appetit!

Armenian cuisine is one of the most ancient in the world. Her dishes are spicy and have a lot of seasonings. Therefore, Armenian tomatoes for the winter differ significantly in taste from ordinary pickled tomatoes. There are many recipes for preparing these tomatoes.

How to cook “Armenian lightly salted tomatoes with garlic”

1. First of all, bring the water to a boil, completely dissolve the salt in it and leave the brine to cool. Wash and dry the tomatoes.

2. For the filling, chop the garlic and herbs. In this case it is parsley. Combine them in a small bowl and stir.

3. You can make 2 cuts on top of the tomatoes or carefully cut off their “cap”. Place the garlic and herbs filling inside.

4. Place the tomatoes in a deep bowl and fill them with cold brine.

5. Place a small weight on top so that the tomatoes are completely covered with brine. Leave them in a cool place for a couple of days.

6. This is such a beauty! You can help yourself. Bon appetit!

Features of cooking tomatoes in Armenian style

green tomatoes are often used for pickling.

and they are additionally seasoned with such additional ingredients as:

carrot;
garlic;
bell pepper and much more.

A distinctive feature of Armenian-style tomatoes is that practically no vinegar is used in pickling, and the vegetables themselves are pickled stuffed.

Regardless of the recipe chosen, general cooking principles

such tomatoes are as follows:

It is recommended to choose green vegetables, or those that have a minimum of juice and thick skin; they should not be allowed to have dents;
If you seal tomatoes in 0.5 liter jars for the winter, they need to be cut into pieces. For stuffing, their upper part is cut off, the pulp is removed with a spoon and placed in a special green mince of vegetables and herbs;
For pickling, it is better to take hot onions. Herbs allowed are dill, cilantro, basil or parsley;
vegetables need to be washed, peels, skin and seeds, as well as stalks removed. They are cut according to the recipe or used whole;
do not forget to sterilize jars for closing tomatoes for the winter, and also boil the lids.

The secret of cooking green tomatoes in Armenian style for the winter

The main secret of the recipe is spices and brine/marinade. There is a big difference between them. Marinade is water with the addition of vinegar and spices. Brine is a solution of salt. Spices, salt, and sugar can be added to the marinade. They are never added to the brine.

The proportions in which spices will be added to a container with green tomatoes or with which the fruits are stuffed play a decisive role. The more spice you need, the more you add:

garlic;
chili pepper;
black pepper;
vinegar.

For sweetness, sugar is added to the marinade, but then the amount of spicy ingredients is reduced. Armenian tomatoes are rarely made non-spicy, as in this case their essence is lost.

There is a method of cooking with oil, but then the green tomatoes will turn out different, and the appetizer will have a completely different taste. This dish has little in common with Armenian green tomatoes - only that unripe tomatoes are used.

Important! Tomatoes are harvested not only in the fall, by removing the remains from the bushes. In summer, it is permissible to remove unripe fruits for harvesting, without allowing them all to ripen. During the autumn harvest, unripe fruits affected by late blight must be selected and thrown away.

Stuffed spicy tomatoes in Armenian style

This recipe will appeal to those who prefer a healthy diet because it does not include vinegar.

. The ingredients for the dish are:

The method for preparing this dish is as follows:

Finely chop the greens, garlic and pepper for the filling, mix everything;
Cut the tomatoes lengthwise and put the filling into the cut;
cook the marinade based on water, salt and bay leaf and cool it;
Stuff tomatoes with green mixture;
put them in jars;
fill to the top with brine;
Place a weight at the top.

The tomatoes will be ready in about 4 days.

Spicy green tomatoes in Armenian style with pepper and garlic for the winter

The savory preparation can be served to the table within a few days. You can adjust the spiciness of stuffed tomatoes yourself by increasing or decreasing the amount of hot additives.

Read also: General information and cultivation of the French grape variety of tomatoes

Ingredients:

3 kg of green tomatoes;
3 pods of hot pepper;
3 large heads of garlic;
1 bunch of parsley;
2 bay leaves;
6 peppercorns;
1 liter of water;
3 tbsp granulated sugar;
1 tbsp salt;
6 tbsp 9% table vinegar.

Preparation

First, finely chop the parsley. Chop the hot pepper, peel the garlic and mix with herbs. We pass these products through a meat grinder. If you want a spicier dish, do not remove the seeds from the pepper.

Place a couple of dill umbrellas, 2 sprigs of dill and peppercorns at the bottom of a sterile jar.

Try to pickle tomatoes of the same size. We make cuts on the fruits almost to the end, as shown in the photo below. Fill them with the prepared mixture of garlic, pepper and parsley.

Fill the jar and pour boiling water. Cover the container with a lid and leave for 20 minutes.

At the next stage, pour the liquid into a saucepan, add sugar, salt and vinegar. Place on the stove and bring to a boil.

Pour hot brine into a jar of stuffed tomatoes and screw on the metal lid.

After 3-4 days you can try the pickled spicy snack. Bon appetit!

Recipe for lightly salted tomatoes in Armenian

This recipe requires less salt and does not contain hot pepper. Prepare the following ingredients:

red tomatoes – 1.5 kg;
garlic – 1 head;
parsley - a bunch;
celery - optional;
salt – 15 g;
water – 1 l.

Remove the center and stems from the tomatoes, then chop the garlic and herbs

as small as possible. Mix them together with the tomato core and stuff the tomatoes with this mixture.

Instant Armenian green tomatoes in a pan or bucket without sterilization

If you want to marinate tomatoes not only for the winter, but also put some of them on the table in a few days, then use the following cooking method.

Ingredients:

1.5 kg of green tomatoes;
2 pods of hot pepper;
1 head of garlic;
125 g salt;
1 sprig each of parsley, cilantro and basil;
Bay leaf.

Read also: Freezing mushrooms for the winter at home

Preparation

To make the filling, chop the garlic and pepper. If you want a more savory dish, you do not need to remove the seeds. Mix with chopped herbs;
Wash the tomatoes and dry them with a paper towel. We make deep cuts;

To prevent the skin of the fruit from cracking, make several holes in them with a toothpick or fork.

Stuff the tomatoes and place them compactly in a pan or enamel bucket;
To prepare the brine, place a container of water on the stove, add bay leaf and salt. Bring to a boil;
Pour the marinade over the tomatoes and leave under pressure for three days.

After this, you can distribute some of the fruits into clean jars and fill them with brine. And leave some for tonight's dinner.

Recipe for pickled tomatoes in Armenian

This recipe is unique in that the ratio of ingredients

you choose at your own discretion. You will be able to try tomatoes in a week. You will need:

Pickled tomatoes are prepared as follows:

take a jar, put pepper, garlic, horseradish and herbs on the bottom;
then it is filled with lightly salted tomatoes;
prepare a brine based on sugar and salt, let it cool;
Fill the jars with brine and close the lids.

Store them in a cool place; you can try the tomatoes after at least a month.

Tomatoes with onions in Armenian style

This recipe will appeal to those who love hot and spicy taste.

. And even the presence of vinegar in it will not affect the taste of tomatoes. Vegetables and seasonings are added in arbitrary quantities.

Take onions, tomatoes, parsley, vegetable oil, a little vinegar, a liter of water, salt, sugar, black peppercorns, bay leaf and garlic.

The preparation of the dish is as follows:

take dense, firm tomatoes, cut in half or into quarters if they are very large;
cut the onion into thick rings or half rings;
leave the greens whole or tear them into large pieces;
Place onions, herbs and tomatoes in pre-sterilized jars one by one, then repeat the sequence;
Bring water with sugar and salt to a boil, add vinegar, pepper and bay leaf;
let it cool and fill the contents of the jars with brine.

Armenian stuffed green tomatoes

This original recipe for green stuffed tomatoes in Armenian style will appeal to lovers of hot, spicy, sour-sweet dishes. A mint note will give tomatoes a special charm. The amount of ingredients is taken by eye. You cannot use a meat grinder to prepare the filling. This pickling can be stored at room temperature for at least a year.

Ingredients:

Dense, low-juice tomatoes;

Greens: tarragon, cilantro, parsley, mint, celery;

Hot peppers;

For the marinade: a liter of water, one tablespoon each of sugar, vinegar, salt.

Cooking method:

Prepare minced meat from finely chopped herbs, garlic, pepper.

Cut off the tops of the tomatoes.

Carefully scoop out the pulp.

Chop the centers of the tomatoes and mix with the minced meat.

Stuff the tomatoes, cover with lids and place tightly in sterilized jars.

Cook the marinade and pour it into jars while boiling.

Cork.

Tomato recipe “Vegetable Paradise” in Armenian

This recipe is very original, these tomatoes go well with boiled potatoes

. The marinade will be very tasty and tender. The ingredients for cooking are as follows:

To prepare this dish, shred the cabbage thinly.

, then add salt and remember. Cut the pepper into small slices, chop the greens, grate the carrots on a coarse grater. Then mix all the vegetables and herbs, chop the garlic.

Cut off the tops of the tomatoes and remove the cores. Rub them inside with salt and sugar, stuff with vegetables. Place horseradish at the bottom of the pan, and then tomatoes, greens and chopped garlic on top. Repeat layers in this order until the top of the container.

Make a brine from a liter of water and 2 large spoons of salt. Finely chop the tomato cores, mix with garlic, add brine and stir. Pour the marinade over the tomatoes and marinate for 24 hours. Then place the container in the refrigerator and leave for 4 days.

Armenian spicy tomatoes (brown)

This recipe for Armenian brown tomatoes does not require vinegar or sugar.

, they will appeal to those who are on a diet. The ingredients are:

brown tomatoes – 2 kg;
hot chili pepper – 2 pieces;
garlic - large head;
Bay leaf;
parsley, basil and cilantro;
water – 5 l;
salt – 1 glass.

Prepare green minced meat based on herbs, pepper and garlic; cut the tomatoes deeply, but not completely. Place the filling inside the tomatoes, place them tightly in a deep container. Then prepare a brine of water and salt, let it cool, then pour it over the tomatoes and place the load.

You can try tomatoes after three days.

Armenian-style tomatoes: spicy and spicy stuffed tomatoes

Armenian cuisine is one of the oldest in the world. Her dishes are piquant, spicy, they contain a lot of salt and seasonings: pepper, garlic, cumin, spicy herbs. Therefore, tomatoes salted for the winter in Armenian style are significantly different from the tomatoes we are used to, salted according to Russian recipes.

There are different methods for preparing spicy, fragrant, pungent tomatoes: they are salted, pickled, fermented, and lightly salted. Additional ingredients are usually herbs, but there are recipes with bell peppers, carrots, garlic, and onions. Vegetables can be pickled whole, cut into pieces or stuffed.

Both red ripe and brown or green fruits are suitable for pickling tomatoes in Armenian style.

The peculiarity of Armenian pickling is that vinegar is used very rarely, and in the vast majority of cases, tomatoes are not pickled whole, but stuffed.

For small half-liter jars, tomatoes should be cut into pieces (green vegetables are good cut into circles).

When stuffing, the top “lid” (part of the stalk) is cut off, the pulp is scooped out with a spoon and used to prepare green minced herbs and vegetables. It is better to take hot onions to achieve a sharper taste.

Herbs include basil, cilantro, parsley or dill. It is not necessary to follow the recipe exactly: Armenian tomatoes love a creative approach.

Preparing vegetables involves washing and removing husks, peels, seeds, and stalks. Vegetables are cut according to the recipe or used whole.

A prerequisite for successful pickling is sterilizing the jars by steaming or in the oven. The processing time must be strictly observed, otherwise the tomatoes will spoil.

Don't forget the lids! Metal ones should be boiled for several minutes, nylon ones should be doused with boiling water.

You need to sterilize glass jars filled with tomatoes in a saucepan with boiling water: half-liter jars for ten minutes, liter jars for fifteen minutes.

You can enjoy the sharp, spicy taste of Armenian-style quick tomatoes in just four days. The recipe will appeal to supporters of proper nutrition, because you don’t have to use vinegar.

If two hot peppers seem like too much, you can take one or even half.

Ingredients: • one and a half kilograms of ripe tomatoes; • two pods of hot pepper; • large head of garlic; • a bunch of cilantro and parsley; • sprig of basil; • 2.5 liters of clean water; • two bay leaves;

• half a glass of salt.

Method of preparation: For the filling, finely chop hot peppers, herbs, garlic, mix. Cut the tomatoes lengthwise: you will need to place the filling in the cut. Cook the marinade from water, salt and bay leaves. Cool.

Stuff the tomatoes with the green mixture. Place tightly in a pickling container. Fill the tomatoes completely with brine. Place a weight on top. If tomatoes are pickled in a jar, drown them with wooden sticks placed crosswise.

The sample can be taken after four days.

Tomatoes can be placed in jars and filled with brine, but they will have to be stored in the cold.

A variation of the previous recipe with less salt and no hot pepper. Armenian tomatoes stuffed with herbs and garlic can be tasted very quickly.

Ingredients: • one and a half kilograms of red tomatoes; • large head of garlic; • a bunch of parsley; • celery greens (if you like); • 15 grams of salt; • liter of water;

• two tablespoons of salt (30 grams).

Method of preparation: Cut out the core of the tomatoes, set aside the stems. Chop the greens and garlic very finely. Mix tomato cores, herbs and garlic to form green mince. Stuff the tomatoes with minced meat.

Place the tomatoes tightly in the pickling container so that they do not turn over after pouring the brine.

To make brine, add salt to a liter of water and boil. Pour the cooled brine over the tomatoes. Install the load.

Take the sample after three to four days.

The beauty of this recipe is the free ratio of these ingredients. This option is suitable for experienced housewives. The unusual taste of Armenian pickled tomatoes can be appreciated after a month.

Ingredients: • tomatoes (how much will fit into a three-liter container); • six cloves of garlic; • dill umbrella; • a small horseradish root (or 3-4 cm of thick root); • basil, cilantro (as much as you want); • hot pepper (optional); • one and a half liters of water; • 30 grams of sugar;

• 60 grams of salt.

Method of preparation: Place garlic, horseradish, herbs, pepper on the bottom of the jar. Fill a jar with firm, low-juicy tomatoes. Boil brine from water, salt, sugar. Cool. Pour the cooled sweet-salty brine into the jars of tomatoes. Close the jar with a nylon lid and put it in a cool place. The tomatoes will be completely ready after one month.

They can be stored in brine for no longer than four months.

The sharp, spicy taste of Armenian tomatoes with a lot of onions will pleasantly surprise you. Vinegar will add additional sharpness, and the amount can be changed to suit your own taste. The taste is very pleasant, sweetish, the vinegar pungency is not noticeable. The amount of vegetables and seasonings is arbitrary.

Ingredients: • tomatoes; • onion; • dill; • parsley; • vegetable oil; • table vinegar (9%) one tablespoon; • liter of water; • tablespoon salt; • sugar two tablespoons; • black peppercorns; • Bay leaf;

• garlic.

We invite you to familiarize yourself with Dowel nail for concrete installation

Method of preparation: Cut firm, dense tomatoes into halves, large fruits into quarters. Cut the onion into thick rings or (if the onion is large) half rings. Leave the greens whole or chop them coarsely. Sterilize jars. Place onions, herbs, and a layer of tomatoes at the bottom of the jar.

Repeat layers of onions, herbs, tomatoes until the neck of the jar. The top layer is tomatoes. Boil water with salt, sugar, after boiling, pour in vinegar, throw in pepper and bay leaf. Cool. Pour marinade over tomatoes. Sterilize filled jars in boiling water, covering with lids. The jars should stand in boiling water up to their necks.

You need to place them on a wooden circle, a towel or fabric folded in several layers.

Remove the jars from the boiling water, pour a spoonful of vegetable oil under the lid, and roll up.

A quick, original version of Armenian tomatoes with vegetables has a magical taste. These tomatoes will go very well with boiled potatoes. The juicy, thick marinade turns out tender, moderately spicy and very tasty.

Ingredients: • two kilograms of tomatoes; • a small head of cabbage; • four bell peppers; • two large carrots; • one hot pepper; • large head of garlic; • dill, celery, cilantro (to taste); • liter of water; • salt; • sugar;

• horseradish leaf.

Method of preparation: Finely chop the cabbage. Salt the cabbage and mash it with your hands. Cut the pepper into small slices. Finely chop the greens. Grate the carrots on a coarse grater. Mix cabbage with carrots, peppers, and herbs. Chop the garlic.

Cut off the “caps” of the tomatoes and select the cores. Rub the tomatoes with salt and sugar, stuff with minced vegetables. Place a horseradish leaf on the bottom of the pan, then break up the tomatoes. Cover the tomatoes with herbs and distribute the chopped garlic. Repeat layers up to the top of the pan.

Boil the brine from a liter of water and two tablespoons of salt. Finely chop the cut out tomato cores, mix with chopped garlic, pour in the brine and mix well. Pour the marinade over the tomatoes without waiting for it to cool. Put pressure on it and marinate for a day.

Move the container with tomatoes into the refrigerator compartment.

You can try the finished product after four days.

Pickling brown tomatoes in Armenian style is very simple. No vinegar or sugar: you can occasionally treat yourself to an amazingly tasty dish even if you’re on a diet.

Ingredients: • two kilograms of brown tomatoes; • two pods of hot chili pepper; • large head of garlic; • Bay leaf; • a bunch of cilantro, basil, parsley: • five liters of water;

• a glass of salt.

Method of preparation: Prepare green minced meat from finely chopped herbs, garlic and pepper. Cut the tomatoes deeply, but not all the way. Place the filling inside the tomatoes. Place the stuffed fruits tightly in a deep saucepan. Prepare a brine from water and salt. Pour the cooled brine over the tomatoes and install the weight.

You can eat ready-made tomatoes after three days.

Ingredients: • dense, low-juicy tomatoes; • greens: tarragon, cilantro, parsley, mint, celery; • hot peppers; • garlic;

• for the marinade: a liter of water, one tablespoon each of sugar, vinegar, salt.

Method of preparation: Prepare minced meat from finely chopped herbs, garlic, pepper. Cut off the tops of the tomatoes. Carefully scoop out the pulp. Chop the centers of the tomatoes and mix with the minced meat. Stuff the tomatoes, cover with lids and place tightly in sterilized jars. Cook the marinade and pour it into jars while boiling.

Cork.

This very spicy canned snack will delight lovers of spicy food. Green tomatoes, aromatic garlic and hot pepper – simple and tasty. Vinegar allows you to keep jars of tomatoes not in the cold, but at normal room temperature.

Ingredients: • half a kilo of green tomatoes with a slight brown coating; • 30 grams of peeled garlic; • one chili pepper; • a bunch of cilantro; • liter of water; • spoon of salt;

• spoon of vinegar.

Method of preparation: Cut green tomatoes into halves or quarters (depending on size). Finely chop vigorous, not limp greens or tear them with your hands. Pass hot chili and peeled garlic through a meat grinder. Mix tomatoes, herbs, chopped hot pepper and aromatic garlic.

Place tomatoes, vegetables and herbs in sterilized jars.

Cook the marinade. Carefully pour the boiling marinade over the tomatoes. Cover the jars with lids scalded with boiling water and sterilize for 10-15 minutes. Seal the jars and cool upside down. Tomatoes in Armenian - tricks and useful tips

Green tomatoes in Armenian style

Armenian stuffed green tomatoes will appeal to those who love spicy, hot and sweet and sour dishes

. They can be prepared for the winter, because they are stored at room temperature for a year. The ingredients for the dish are:

To begin, make minced meat based on pepper, garlic and finely chopped herbs, cut off the tops of the tomatoes, carefully remove their pulp, cut the cores and mix with the minced meat.

Stuff the vegetables, cover with the cores, and place in jars. Make the marinade and pour it into jars while boiling and close them.

There is another recipe for green tomatoes in Armenian style, which will be spicier

. Prepare the ingredients:

green tomatoes with a brown coating;
peeled garlic – 30 g;
chilli;
cilantro - a bunch;
water – 1 l;
a spoonful of salt and vinegar.

Cut the tomatoes into halves or quarters. Then finely chop or tear the greens. Mince garlic and chili

. Mix herbs, garlic, peppers and tomatoes, put it in jars.

Make the marinade, pour boiling vegetables over it, cover the jars with lids and sterilize for 15 minutes. Seal them and cool them upside down.

When salting tomatoes in Armenian style, it is recommended to choose vegetables of the same size so that they are salted evenly. If you are using green tomatoes, allow them to soften and absorb their juice. Ideal option – light brownness

. You can pickle tomatoes of different colors - green, brown or pink, this will give the dish a special taste and shade.

To prevent vegetables from cracking, they need to be pierced at the stem with a toothpick or fork.

The final taste of pickling is influenced by a large number of factors:

water;
this or that amount of garlic, salt, herbs;
degree of maturity of tomatoes.

As you can see, there are a large number of recipes for cooking tomatoes in Armenian style. They can be prepared using different ingredients, and the tomatoes themselves can have different ripeness

. Choose what you like best, and you can start preparing fragrant tomatoes for the winter.

Traditionally, preservation of “pot-bellied” vegetables in the Armenian style occurs without the use of vinegar, and the tomatoes are stuffed with herbs and garlic. However, the recipe has become overgrown with many variations: the conventions are not always followed, but the preparation turns out no less tasty.

Recipes for green tomatoes in Armenian

The simplest way is to marinate whole tomatoes, to which spices and marinade are added. The preparations are preserved for the winter, then it is necessary to additionally treat the jars with boiling water or steam.

Containers filled with preparations are placed to be sterilized in a water bath. To do this, place a piece of cloth on the bottom of the pan, place jars on top and fill it with water. The pan is set to boil, and the jars are kept in boiling water for 15 - 30 minutes, depending on their volume.

Simple recipe

A tasty snack is prepared for the winter in a fairly simple and quick way, for which unripe tomatoes, marinade and two types of seasonings are used.

Green tomatoes are prepared according to the simplest recipe:

Simple stuffed tomatoes

You can marinate stuffed tomatoes in a fairly simple way. A mixture of herbs, garlic and chili pepper is used as a filler.

The spicy snack recipe consists of the following steps:

Stuffing with carrots and peppers

This unusual appetizer is made from unripe tomatoes, which are stuffed with a vegetable mixture. Stuffed vegetables not only have a spicy taste, but also an attractive appearance.

Armenian green tomatoes for the winter are obtained using the following technology:

Lightly salted appetizer

Lightly salted green tomatoes are an appetizer that includes herbs, hot peppers and garlic. The recipe for green tomatoes is as follows:

Salad with garlic and pepper

Armenian green tomatoes can be deliciously preserved as a salad. In this way, tomatoes are prepared for the winter according to the following recipe:

Green adjika

An unusual spicy adjika is prepared from unripe tomatoes with the addition of eggplant, various types of pepper and quince.

How to prepare adjika in Armenian is indicated by the following procedure:

Choosing tomatoes...

Armenian canned brown and green tomatoes will turn out delicious if you choose the right main ingredient. You should not use spoiled fruits and tomatoes for harvesting, the skin of which has dents and cracks. It is important to pay attention to two more points.

Form. Give preference to plum or bullet shaped tomatoes. The fruits of these varieties are covered with thick skin and contain a lot of pulp, but little juice.
Color. Most often, green tomatoes that begin to turn brown are preserved. This is due to the fact that under the influence of the press and hot brine the fruits are deformed: the most durable and strong vegetables are needed.

Brown tomatoes are best suited, but you can also make the preparation from green, pink and even red tomatoes.

Description of preparation:

I hasten to share with you this cool option on how to cook lightly salted tomatoes in Armenian style with garlic.
Right away I want to show that this recipe is wonderful for both red and green tomatoes. In just 1.5-2 days you will enjoy an amazingly tasty snack. And for those who like more intense salting, I recommend leaving the tomatoes in the brine for 3-4 days. Be sure to try the recipe at home! Purpose: For lunch / For dinner / Inexpensive Main ingredient: Vegetables / Tomato / Garlic Dish: Preparations / Appetizers / Pickling Geography of cuisine: Armenian / Caucasian

Methodological subtleties

The preservation process, in addition to following step-by-step recipes, involves proper preparation of products and sterilization of jars and preparations. How to do it?

How to prepare food

Rinse vegetables, herbs and herbs thoroughly.
Remove peels from onions and garlic, and remove seeds and stems from peppers.

How to sterilize jars and lids

Wash containers and lids with baking soda and laundry soap.
Sterilize jars in any way (in the oven, multicooker, microwave, steam bath);
Boil the lids for 10-15 minutes or pour boiling water over them.

Sterilization of jars and lids is a mandatory stage in preparing tomatoes in Armenian style. If this is not done, the tomatoes will spoil very quickly. When using fermentation and pickling, when the preparation is made in a saucepan, the vessel must be thoroughly rinsed and doused with boiling water.

How to sterilize workpieces

Place a cloth napkin on the bottom of a large pan.
Cover the jars with the preparation with lids (but do not screw them on) and place them in the container.
Pour water into the pan so that it reaches the “shoulders” of the cans.
After boiling, keep the containers in a steam bath.

The holding time in the water bath depends on the volume of the jar. The following table will help you figure this out.

Table - Sterilization time of workpieces

Sterilization of workpieces is only necessary when marinating.

Armenian tomatoes: 5 recipes

There are many options for how to cook tomatoes for the winter in Armenian style, which differ in the cooking technique and the set of ingredients used.

Classic

Peculiarities. The recipe for Armenian salted tomatoes requires a small amount of ingredients. Despite this, the taste of the preparation is multifaceted: spicy and pungent notes are offset by a slight bitterness.

Ingredients:

tomatoes - 1.5 kg;
water - 2.5 l;
salt - 125 g;
garlic - head;
hot pepper - two pods (or less, to taste);
parsley and cilantro - a bunch;
basil - sprig;
bay leaf - two pieces.

Technology

Finely chop the greens, pepper, garlic. Connect the components.
Divide the tomatoes in half lengthwise: place the spicy mixture between the halves.
Stir salt in water, add laurel, boil, remove from heat, cool.
Place the stuffed tomatoes into jars.
Pour brine over vegetables.
Place two wooden sticks crosswise and press the tomatoes into each jar using this design.
After three days, Armenian-style salted green tomatoes will be ready. Store the preparation in the refrigerator.

Lightly salted

Peculiarities. This version of lightly salted Armenian tomatoes with garlic will appeal to those who do not like too salty preparations.

Ingredients:

tomatoes - 1 kg;
water - 1 l;
garlic - head;
salt - a large spoon;
parsley and celery to taste.

Technology

Cut off the top part of the tomatoes and put the “caps” aside - they will be needed later.
Using a spoon, remove the pulp from the fruit, chop finely and mix with chopped herbs and garlic.
Fill the tomato “pots” with the prepared mixture and cover with “hats”.
Place the fruits in a pickling container.
Dissolve salt in cold water, set aside, filter through several layers of gauze.
Pour brine over the tomatoes, place a large plate on top and press down with pressure.
Keep in a cool place for three days.

Original

Peculiarities. The specificity of the method lies in the special way of stuffing tomatoes. To make the dish less spicy, you can not cut the hot pepper, but place it whole on the bottom of the jar.

Ingredients:

tomatoes - 1.5 kg;
salt - 110 g;
garlic - seven cloves;
hot pepper - pod;
cilantro and parsley - ten branches each;
basil - five sprigs;
cabbage leaf

Technology

Dilute salt in water, add laurel, boil, cool.
Wrap the greens in a cabbage leaf and chop finely.
Chop pepper and garlic and mix with herbs.
Cut each tomato crosswise, leaving about 1 cm short of the base.
Chop each tomato with the prepared mixture.
Place the workpiece in a saucepan or deep bowl, pour in brine, and weigh down with a press.
Leave for three to four days.

With bell pepper and cabbage

Peculiarities. Tomatoes pickled with vegetables can be served as a complete meal. It is more convenient to prepare the appetizer in a large enamel pan. Stuffed tomatoes with vegetable filling will decorate the holiday table.

Ingredients:

tomatoes - 2 kg;
water - 1 l;
bell pepper - four pieces;
cabbage - head of cabbage;
carrots - two pieces;
garlic - head;
hot pepper - pod;
horseradish root, cilantro, celery, dill - to taste;
sugar and salt.

Technology

Chop the cabbage, mix with a little salt and lightly mash.
Finely chop the greens, chop the carrots on a coarse grater, cut the bell pepper into small cubes, mix.
Cut off the tops of the tomatoes, scoop out the pulp with a spoon, and rub the inside of the vegetable with sugar and salt.
Stuff the tomatoes with vegetable mixture.
Place horseradish root and hot pepper on the bottom of a large saucepan. Then add a layer of tomatoes, herbs and chopped garlic. Repeat the sequence and continue until the vessel is full.
Stir a tablespoon of salt in a liter of water, boil, and cool.
Finely chop the tomato pulp, mix with garlic and pour the brine into the mixture.
Pour the resulting solution over the tomatoes and keep under pressure for a day.
Then put it in a cool place (preferably in the refrigerator) for four days.

Pickled

Peculiarities. The recipe is suitable for those who want to make instant Armenian tomatoes. The ingredients are laid out in layers, which significantly saves time. Instead of chopped tomatoes, you can use whole cherry tomatoes.

Ingredients:

tomatoes - 3 kg;
water - 1 l;
onion - 1 kg;
garlic - head;
parsley, basil and dill - a bunch each;
vinegar 9%, salt - a large spoon;
sugar - two large spoons;
vegetable oil - a large spoon for each jar;
hot pepper to taste.

Technology

Cut the tomatoes into halves, divide the onion into half rings, chop the greens and pepper.
Place ingredients in jars in layers: tomatoes, garlic, herbs and peppers, onions. Repeat the sequence until the container is full.
Stir sugar and salt in boiling water, let simmer for a couple of minutes, remove from heat, add vinegar.
Pour boiling brine into jars.
Sterilize the workpieces, add a tablespoon of oil heated in a frying pan to each container.
Roll up.

Armenian green tomatoes for the winter - the most delicious cooking recipes

A big hello to all subscribers and readers of my culinary blog! You already know that I make a lot of preparations for the winter, and every year I try to find something new and interesting. I once tried an unusual appetizer with one of my friends (she is Armenian by origin) – green tomatoes in Armenian style.

What I liked about this idea was the opportunity to use tomatoes that, due to weather conditions, did not have time to ripen. Now you don’t have to throw them away - you won’t regret preparing a delicious snack. Once you master the basic recipe, you can improvise: add more spices, salt, use different toppings and spices.

The classic version of the recipe from my Armenian friend uses a regular marinade without spices. The preservation is ensured by vinegar, and hot peppers and garlic add spiciness to the tomatoes. Everyone without exception likes this snack – it’s been tested!

Products for 2 cans, 1 liter volume:

1 kg green tomatoes;
1 carrot;
1 pod of hot pepper;
1 head of garlic;
700 ml water;
2 tbsp. Sahara;
3 tbsp. vinegar 9%;
1 tbsp. salt.

1. Place coarsely chopped carrots, pepper slices and garlic cloves into a blender bowl. For flavor, you can also add 2 pcs. bell pepper. Grind until you obtain a homogeneous paste. If you don't have a blender, pass the ingredients through a meat grinder.

2. Make a cross cut in each tomato without cutting all the way through. The slices should spread slightly to accommodate the vegetable mass for stuffing.

3. Place the filling into the cut, lightly pressing inward with a spoon. Place the tomatoes immediately in sterilized jars.

4. Mix water, sugar and salt in a saucepan and put on fire. As soon as the liquid boils, pour in the vinegar, let it boil again and remove from the stove.

5. Pour marinade over the tomatoes up to the carvings. Cover the necks with lids and place the jars in a saucepan with water. Sterilize on the stove for 10 minutes after the water in the pan boils.

6. Roll up the jars with lids and place them in the cellar for storage.

You don't have to wait until winter to enjoy this savory, spicy snack. The tomatoes, of course, won’t be salted overnight, but after 4-6 days you can start tasting

I also like to salt tomatoes, stuffing them with garlic and herbs. A great addition to oven-baked or regular fried potatoes.

In this recipe, salted tomatoes acquire a special and memorable taste thanks to fresh parsley and dill. And if you experiment with seasonings, you will get a unique snack for your feast. The mustard in the marinade will prevent the vegetables from becoming moldy, so you can store the roll right in your apartment.

Necessary products for a 3-liter jar:

1.8 kg of green tomatoes;
3 heads of garlic (about 100 g);
2 sweet peppers;
1 horseradish root;
1 bunch of greens (parsley, dill);
1 tbsp. dry mustard;
1.5 liters of water;
50 g of salt per liter of water;
50 g sugar per liter of water.

1. Cut the stems from the parsley and dill sprigs and place them in the bottom of the canning container. Finely chop the remaining greens.

2. Peeled garlic and seedless peppers through a meat grinder. Mix the chopped greens with the garlic mass - the filling for the tomatoes is ready.

3. Dissolve salt and sugar in cold water, add mustard powder and mix well. This is a brine for seaming.

4. Cut each tomato crosswise, without cutting all the way through. Stuff the tomatoes by placing the garlic mixture into the cut.

5. Place the first batch of tomatoes on the bottom of the jar, stick horseradish root cut into long pieces on the sides. Continue laying, tightly filling the jar to the top. Pour the remaining juice from the filling over the top and fill with brine.

6. Cover the jar with a lid and store in a cool place. Pickled tomatoes do not require sterilization, but they reach readiness within 1 month.

For this recipe, it is recommended to use small tomatoes of the same size so that they are salted evenly. If you come across slightly yellowish or pink fruits, place them in the top layer - they will ferment faster than green ones. The spicy appetizer goes well with boiled or fried potatoes, hot meat and poultry dishes. For example, a baked chicken chop in the oven.

For this appetizer, not only completely green, but also slightly pinkish tomatoes of the same degree of ripeness are suitable. They will not be cooked in a jar, but in a pan under pressure - this will prevent the vegetables from floating and will help them salt faster.

List of ingredients:

2 kg of unripe tomatoes;
1 bunch of parsley;
1 bunch of dill;
600 g bell pepper;
150 g garlic;
300 g juicy carrots;
3.5 tbsp. salt;
1.5 liters of drinking water.

1. Peel the garlic and grind it with a blender (or you can pass it through a press or meat grinder). Grind the bell pepper and peeled carrots in the same way.

2. Chop the greens into smaller pieces, combine with pepper, garlic and carrots. Add 0.5 tbsp. salt and stir - this is the filling for the snack.

3. Wash the tomatoes thoroughly under running water and make cuts in the center of each.

4. Using a teaspoon, scoop out some of the seeds and pulp to accommodate more filling. Stuff the tomatoes with the prepared vegetable mixture and place in a saucepan for pickling.

5. Dissolve the remaining 3 tablespoons in cold water. salt. Pour the resulting brine over the tomatoes and place pressure on top. This could be a large flat plate, a heavy dish, or a massive cutting board. Make sure all tomatoes are completely covered with brine.

Keep the workpiece at room temperature for 7 days. Then store in a cool place for long-term storage - they can last all winter. These Armenians are served whole with any main course or used to make salads. Cut the workpiece into small slices, add pickled onion rings and a little vegetable oil - very tasty!

Celery greens themselves have a very spicy, subdued bitter taste. Therefore, it is most often used in dishes without additional spices. Like in this recipe, where only garlic and pepper are added to the filling - solely for spiciness.

What products you will need:

1 kg of green tomatoes;
1 large bunch of celery greens;
50 g chilli pepper;
50-70 g garlic;
1 liter of water;
2 tbsp. salt.

We invite you to familiarize yourself with Horseradish appetizer with tomatoes for the winter

1. Wash the tomatoes, make 1 or 2 longitudinal cuts in each, without cutting all the way to the top.

2. Finely chop the garlic. Chop the celery greens without the stems - the entire stems will be included in the marinade.

3. Chop the hot pepper to your liking. If you like very spicy snacks, chop them into smaller pieces along with the seeds. If you prefer a milder taste, remove the seeds and chop the pods larger.

4. Mix garlic with herbs and pepper. Stuff the tomatoes with the spicy mixture and press lightly to keep them in shape.

5. Place celery stalks at the bottom of the container in which you will marinate the appetizer, and place all the tomatoes on top.

6. Add salt to a pan of water and bring to a boil. Pour boiling brine over the prepared fruits and apply slight pressure.

Wait for the workpiece to cool completely and place it in a cool, dark place. Small tomatoes will have time to salt in a week, larger ones will need about 10 days.

Finally, a little advice: use “slivka” or “pulka” tomatoes for pickling. Thanks to their thick skin and small amount of juice, they retain their shape well and look appetizing on the table. If you liked this collection of recipes, please like and don't forget to subscribe so you don't miss a new article. See you soon!

Tomato is a tasty and healthy vegetable. It is eaten not only in the summer, but also stored for the winter. Tomatoes are made lightly salted, pickled, pickled, etc. It all depends on the person’s preferences. In this article we will look at how to cook tomatoes in Armenian style. The recipe, despite the general name, provides for a lot of variations.

Every housewife wants to please her family with preparations for the winter. Armenian tomatoes are somewhat different in their piquant taste from traditional canned goods. Any dish in winter will delight you and give you a summer mood.

This preparation is preserved in a special way. In order to prepare lightly salted tomatoes in Armenian style with garlic, you will need the following ingredients:

Ripe tomatoes – 1 kg 200 g.
Salt – 15 g.
Garlic – 1 head (large).
Parsley – 1 bunch (small).
Celery - to taste.

It is advisable to take hard vegetables so that they retain their shape in brine. Wash the vegetables, remove the stems and cut out some of the core. Don’t throw away the fruit caps; you will need them later.

Wash the greens with garlic, dry and chop very finely. Mix all this in one container. The result is a filling. Place it in the fruit instead of the core. Now you can cover them with a hat. Place them in a container. Place vegetables tightly so that they do not turn over.

Now you can make the brine: take 1 liter of cold water, put 30 g of salt there (2 tablespoons without a slide). This brine is poured over the vegetables. Then they must be salted for 3 days. You can place a container with a weight on top of the tomatoes. They will absorb salt better. After 3 days, the tomatoes are ready to eat.

Green tomatoes

This recipe is used by many housewives. Armenian green tomatoes with garlic are perfect for the holiday table. They are prepared as a snack, which turns out tasty and original.

To prepare them, take half a kilogram of green tomatoes. Peel 1 hot pepper and two heads of garlic (30 g). Pass them through a meat grinder. A bunch of cilantro must be cut very finely.

Cut the fruits the way you like (halves or quarters). Sprinkle them with pepper, garlic and herbs. Stir gently.

Tricks of the “experienced”

Experienced housewives use several tricks when canning tomatoes. For example, to prevent vegetables from becoming deformed during preservation, each fruit can be pierced with a needle or toothpick at the base. Here are three more tips.

How to make a blank original. Put green, brown and pink vegetables in one jar with tomatoes, then the preparation will turn out beautiful, unusual and tasty.
How to speed up the process. To make the preparation faster, you can chop the herbs and garlic with a blender, food processor or meat grinder. This is especially true when canning large volumes of tomatoes.
What to do with the "surplus"? From the tomatoes left over after canning, you can quickly prepare a nutritious lunch - an Armenian omelet. Remove the skins from the tomatoes, cut into large pieces and sauté in vegetable oil. Pour the beaten eggs and salt into the frying pan, stir a little and close the frying pan. When the omelette is fried, add a few pieces of suluguni cheese, chopped parsley and basil. Let the scrambled eggs sit in the pan, covered, for two to three minutes.

Even a novice housewife can cook tomatoes in Armenian style. Having chosen a recipe, you can adjust it to suit your own taste preferences: a randomly added spice can become a secret ingredient that gives the preparation a unique taste. For example, you can add a sprig of rosemary. What will be the highlight of your tomatoes?

Reviews: “My grandmother made them and taught me”

I only put celery, garlic and pepper and fill it with the same brine. Although I know that there is also such a combination of greens: celery, parsley, savory, basil, dill. Sprigs of dried dill are placed on top and under pressure so that they do not float up.
Barbariska, https://hlebopechka. ru/index. php? option=com_smf&Itemid=126&topic=141704.0

In our family, tomatoes were always stuffed with herbs and garlic, plus a little hot pepper. They left it to ferment. An incredibly tasty snack. My grandmother made them and taught me how to do it. It’s good to add thinly chopped bell pepper (to the green mixture) to these tomatoes. Greens - not only dill, you can also have parsley, a little mint, celery, whatever you like. I know that in Georgia, housewives also made similar pickles, so it is incorrect to call them Armenian.
Svetlana, https://kuking. net/1_646.htm

My grandmother (may she rest in heaven) made green tomatoes the Armenian way (that’s what she called them). This is when a tomato is not cut completely in the middle and a circle (cut) of chili pepper, a slice of garlic and a slice (circle, stick) of horseradish are put into it like in a shell. Next, put the stuffed tomatoes in a jar and add simple brine. Have a snack with vodka and any strong and non-sweetened drinks in the cold.
POLE, https://forum. homedistiller ru/index. php? topic=102333.20

Delicious green tomatoes for the winter from an Armenian woman are an ancient snack for those who like something spicy. They can be prepared in various ways, but the common essence is that they contain a lot of seasonings and hot spices. Tomatoes in their own juice in Armenian style will be a highlight on the holiday table, and are perfect for any side dish during a home dinner. Marinated or salted tomatoes also have a bright pungent taste and excellent aroma.

This appetizer can be prepared by anyone, even a novice cook. You just need to master a few cooking rules so as not to make mistakes, and tomatoes will turn out to be one of the most delicious dishes.

Cooking requirements

There are many recipes for Armenian tomatoes in the world, but the cooking features are almost the same. To learn how to cook them, you need to learn a number of important requirements.

The appetizer contains a combination of garlic and green tomatoes, so that the taste is perfect, it is important not to overdo it with seasonings and herbs.
Vegetables are taken firm, smooth, without stains, rot or holes.
All products picked from the garden are washed thoroughly, the stalks are cut off, and the greens are sorted from yellowed leaves.
You can make tomatoes without sterilization, but then add vinegar, but it’s important not to overdo it, otherwise it will taste too sour.
The pickles contain cilantro, hot onions, garlic, dill, basil, and parsley.
The canned snack becomes spicier if you add red hot pepper.
The uniqueness of a snack can sometimes lie in the tomato itself, in its variety. It is better to use varieties that contain little juice and a lot of pulp.
The tomatoes in this appetizer are green. This will be piquant and original, although sometimes red ones are also used.
To preserve the beneficial substances of vegetables, garlic and herbs, you can pour slightly cooled marinade over the products.

The jars must be washed with hot water, scalded with boiling water, and dried on a dry cloth.

It is always worth buying new lids for pickling vegetables; they are also sterilized. After the appetizer is poured with the prepared brine, screw the lid tightly and turn the jar down. You need to leave it until it cools in a cool, dark place, and then put it in the basement or refrigerator.

Necessary ingredients for the classic recipe

The essence of preparing Armenian tomatoes for the winter in jars is the same. Spicy spices and herbs are added there for piquancy. Some cooks try to diversify recipes with new additives and cooking steps.

For a simple recipe for Armenian pickling, tomatoes are used in moderation with vinegar and seasonings. Jars must be sterilized and well washed. Selected green tomatoes are also washed thoroughly with cold water.

In addition to tomatoes, the recipe includes:

Several heads of garlic to taste;
One or two hot red peppers;
Parsley, dill, basil, cilantro, garlic and onion;
130 grams of salt;
Table vinegar is ordinary;
Bay leaf;
Carrot.

A large jar of tomatoes takes a little more than a kilogram. If few other vegetables are used, then more tomatoes are used. This appetizer is made either from whole vegetables or cut them and stuffed with garlic sauce.

This delicious appetizer is marinated in the usual way. Fill the entire space of the jar with vegetables and herbs, and then boil the brine. It is better to fill jars to the brim with ready-made brine to prevent fungi and bacteria from multiplying.

Armenian green tomatoes for the winter

green tomatoes - 2 kg;
bell pepper - 0.3 kg;
carrots - 0.2 kg;
fresh herbs - 100 g;
salt - 50 g;
table vinegar (9 percent) - 40 ml;
garlic - 10 cloves;
hot capsicum - 1 pc.;
horseradish root (optional) - to taste;
water - 1 l.

Cooking method:

Grind carrots, both types of peppers, garlic and herbs to a puree in any convenient way, mix. If using horseradish, chop it together with the other ingredients.
Stuff the tomatoes with the resulting mixture, cutting them deeply.
Fill the prepared jars with tomatoes.
Boil water and dissolve salt in it. Add vinegar and wait until it boils again.
Pour the marinade over the vegetables. Sterilize the workpiece in a water bath. Sterilization time depends on the volume of the jars: each liter requires 20 minutes.
Close the jars with metal lids, turn them over, and wrap them up.

After cooling, the cans of snacks can be moved to the pantry or any other place where you usually store supplies for the winter.

Armenian tomatoes are a savory snack. It is often made from green or brown tomatoes without added sugar. Tomatoes are stuffed with a mixture of herbs, peppers, garlic and other vegetables, which makes them spicy. This preparation is worth making for the winter for those who are partial to savory snacks.