Armenian-style lightly salted tomatoes with garlic. Armenian tomatoes

16.10.2019

Traditionally, Armenian-style pot-bellied vegetables can be preserved without using vinegar, while tomatoes are stuffed with greens and garlic filling. However, the recipe is "overgrown" with many variations: conventions are not always followed, but the preparation turns out to be no less tasty.

Choosing tomatoes ...

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

The form. Give preference to plum or bullet tomatoes. The fruits of these varieties are covered with a dense skin, contain a lot of pulp, but little juice.
Colour. Most often, green tomatoes that begin to turn brown are canned. This is due to the fact that under the influence of the press and hot brine, the fruits are deformed: the strongest and strongest vegetables are needed.

Brown tomatoes are best, but green, pink, and even red tomatoes can also be used.

... and other components

Traditionally, harvesting is done with herbs (parsley, cilantro, basil, dill), but there are also original recipes, assuming the use of:

bell pepper;
cabbage;
carrots;
onions.

Salt should be used plain, not iodized. It's great if you can get some spring water.

3 ways to preserve

The task of conservation is to increase the acidity level so that pathogenic microorganisms cannot develop and the stored products do not deteriorate. Armenian-style tomatoes for the winter can be cooked in three ways.

Pickling. Due to the functioning of beneficial microorganisms, lactic acid is formed, which is undesirable for bacteria.
Salting. Lactic acid is formed, and salt takes on the role of a factor destructive for pathogenic microorganisms.
Pickling. The essence of the method is in the introduction of a ready-made acid. In the case of Armenian tomatoes, 9% vinegar is used.

The specificity of each method is shown in the table below.

Table - Features of conservation methods

Preservation type	pros	Minuses
Pickling	- Health safety; - preservation of the taste of products (a little salt is added)	- relatively low shelf life
Salting	- Environmental friendliness; - the taste and aroma of the dish is revealed	- A long fermentation process is required; - not suitable for those who do not like salty
Pickling	- There is no long fermentation process; - you can use a small amount of salt; - stored for a long time	- Makes the taste of the dish more "flat"; - not suitable for people with digestive system problems; - additional sterilization of workpieces is required

For Armenian-style tomatoes, pickling is most preferred. It is by this method that the workpiece is traditionally made.

Methodological subtleties

Preservation process, besides following step by step recipes, involves the correct preparation of products and sterilization of cans and blanks. How to do it?

How to prepare food

Rinse vegetables, herbs and herbs thoroughly.
Free the onion and garlic from the husk, pepper from the seeds and stalks.

How to sterilize jars and lids

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

Sterilization of cans and lids is an obligatory stage in the preparation of tomatoes in Armenian. If this is not done, the tomatoes will deteriorate very quickly. When using fermentation and salting, when the preparation is made in a saucepan, the vessel must be thoroughly rinsed and poured over with boiling water.

How to sterilize workpieces

Place a cloth on the bottom of a large saucepan.
Cover the jars with the blank with lids (but do not tighten) and place in a bowl.
Pour water into a saucepan so that it reaches the "shoulders" of the cans.
After boiling, keep the containers on a steam bath.

The exposure time in a water bath depends on the volume of the jar. The following table will help you figure it out.

Table - Sterilization time of workpieces

Sterilization of the blanks is only needed when pickling.

Armenian tomatoes: 5 recipes

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

Classic

Peculiarities. The Armenian salted tomato recipe involves a small amount of ingredients. Despite this, the taste of the preparation is multifaceted: spicy and pungent notes are set off by a light 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 - a twig;
bay leaf - two pieces.

Technology

Finely chop greens, peppers, garlic. Connect the components.
Divide the tomatoes in half with a longitudinal cut: put the spice mixture between the halves.
Stir salt in water, add laurel, boil, remove from heat, cool.
Arrange the stuffed tomatoes in the jars.
Pour brine over the vegetables.
Arrange two wooden sticks in a crisscross pattern and immerse the tomatoes in each jar with this design.
Three days later, the salty green tomatoes in Armenian will be ready. Store the workpiece in the refrigerator.

Lightly salted

Peculiarities. This option lightly salted tomatoes in Armenian 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 of the tomatoes and set the caps aside - they will still be required.
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”.
Put the fruits in a salting container.
Dissolve salt in cold water, settle, filter through gauze folded in several layers.
Pour brine over the tomatoes, put 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 is in a special way of stuffing tomatoes. To make the dish less spicy, you can not cut the hot pepper, but put it whole on the bottom of the jar.

Ingredients:

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

Technology

Dissolve salt in water, add laurel, boil, cool.
Wrap the greens in a cabbage leaf and chop finely.
Chop the pepper and garlic, mix with herbs.
Cut each tomato in a crisscross pattern, without cutting to the base about 1 cm.
Chop each tomato with the prepared mixture.
Put the workpiece in a saucepan or deep bowl, pour in brine, and weight with a press.
Insist 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 a snack in a large enamel saucepan. Stuffed tomatoes with vegetable filling will decorate the festive table.

Ingredients:

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

Technology

Chop the cabbage, mix with a little salt and crush lightly.
Finely chop the greens, chop the carrots on a coarse grater, chop the Bulgarian pepper into small cubes, mix.
Cut off the tops from the tomatoes, take out the pulp with a spoon, grate the vegetable with sugar and salt from the inside.
Stuff the tomatoes with vegetable mass.
Put horseradish root and hot pepper on the bottom of a large saucepan. Then lay out 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, cool.
Finely chop the tomato pulp, mix with the garlic and pour the brine into the mass.
Pour the tomatoes with the resulting solution and keep under pressure for a day.
Then put it cool (preferably in the refrigerator) for four days.

Pickled

Peculiarities. The recipe is suitable for those who want to make tomatoes in Armenian fast food... The ingredients are laid out in layers, which saves time. You can use whole cherry tomatoes instead of chopped tomatoes.

Ingredients:

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

Technology

Cut the tomatoes into halves, divide the onion into half rings, chop the herbs and pepper.
Put the 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 it boil 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.

Tricks of the "experienced"

Housewives with experience in canning tomatoes use several tricks. For example, so that vegetables do not deform during conservation, each fruit can be pierced with a needle or a 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 to be beautiful, unusual and tasty.
How to speed up the process. To make the preparation faster, you can grind the herbs and garlic with a blender, food processor, or meat grinder. This is especially true when preserving a large volume of tomatoes.
What to do with the "surplus"? From the tomatoes left after conservation, you can quickly prepare a nutritious lunch - an Armenian omelette. Remove the skin from the tomatoes, cut into large pieces and sauté for vegetable oil... Pour the beaten eggs and salt into the pan, stir a little and close the pan. When the omelet is cooked through, add a few slices of suluguni cheese, chopped parsley and basil. Let the eggs stand in a skillet under the lid for two to three minutes.

Even a novice hostess will cook tomatoes in Armenian. Having chosen a recipe, you can adjust it taking into account your own taste preferences: an accidentally added spice can become a secret ingredient that gives the workpiece a unique taste. For example, you can put a sprig of rosemary. And what will become the "highlight" of your tomatoes?

Reviews: "My grandmother did them and taught me"

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

In our family, tomatoes have always been stuffed with herbs and garlic, plus hot pepper Little. Leave to ferment. Unusually delicious snack... My grandmother made them and taught me how to do it. It is good to add thinly cut Bulgarian pepper (to the mixture of greens) to such tomatoes. Greens - not only dill, you can also parsley, and 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, http: // kuking. net / 1_646.htm

My grandmother (her kingdom is heavenly) made green tomatoes in Armenian (so she called). This is when a tomato is not cut completely in the middle and a circle (cut) of chili pepper, a cut of garlic and a cut (circle, stick) of horseradish are put into it like a shell. Then put the stuffed tomatoes in a jar and salt with a simple brine. I will have a snack with vodka and any strong and not sweet drinks in cold weather.
POLE, http: // forum. homedistiller. ru / index. php? topic = 102333.20

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

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

Red salted tomatoes

This blank is preserved in a special way. In order to cook 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 vegetables hard varieties so that they retain their shape in the brine. Wash the vegetables, remove the tails and cut out some of the core. Do not throw away the fruit hats, you will need them later.

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

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

Green tomatoes

This recipe is used by many housewives. Green tomatoes in Armenian with garlic are great for a festive table. They are prepared as an appetizer that turns out to be delicious and original.

For their preparation, take half a kilogram green tomatoes... Peel 1 hot pepper and 2 heads of garlic (30 g). Pass them through a meat grinder. A bunch of cilantro must be very finely chopped.

Cut the fruits as you like (in half or quarters). Sprinkle them with pepper, garlic and herbs. Mix gently.

Now you can put them in jars along with herbs and garlic. If you like more spicy dishes, then you can add red hot peppers.

Prepare the brine separately: pour 0.5 liters of water, 400 ml of vinegar into a container and add about 75 g of salt (5 tablespoons). When this brine boils, pour over the tomatoes. Now sterilize the vegetable jars for 20 minutes. Roll up, flip, wrap up complete cooling... Put away in a cool place. Now you can wait for the cold days and enjoy a jar of delicious green tomatoes.

Armenian marinated tomatoes for the winter

The amount of ingredients is calculated for 1.5 kg of tomatoes. First you need to prepare the filling. Take two red hot peppers and a whole head of garlic. They need to be chopped very finely. Prepare herbs: parsley and cilantro, one bunch, 1 sprig of basil for piquancy. Chop the greens, too. Make a cut along the tomato where you want the filling to fit.

For the marinade, put 2.5 liters of water on the fire, putting two leaves of lavrushka and half a glass of salt in it. Let the water boil. Now remove it from the heat until it cools completely. Put the tomatoes tightly in a container, cover with brine. The fruit should be completely covered with liquid. Place a load on them. After 4 days, the vegetables are ready to eat.

Armenians put red pepper in many dishes. However, this does not mean that it is necessary in the recipe. It all depends on your preferences and taste. If you like hot snacks, two peppers are the best. For slightly spicy vegetables, one is enough.

Armenian sauerkraut

This recipe does not provide for a specific quantitative composition. Everything is done to taste. You can try making one jar first. If you like it, cook it as you wish. Garlic - 5-6 cloves - place on the bottom of the jar. Dill is also needed there (several branches with umbrellas). Take just one horseradish root for the firmness of the vegetables, quite a bit of basil and cilantro.

Place the prepared ripe but firm tomatoes in a jar on top of the garlic and herbs. For spiciness, it is advisable to put a pod of chopped red pepper.

For the brine, take 1.5 liters of water, put salt (30 g) and sugar (60 g) in it. Now bring this mixture to a boil. Pour the cooled brine over the tomatoes. Cover the top with mustard plaster, close the jar with a plastic lid and put in the cold. After a month, you can eat pickled tomatoes. Vegetables can stand in this brine for 3-4 months.

The taste of vegetables depends on the size, spice, and even the cut. Therefore, try to put vegetables and herbs of the same size in one jar. The taste of the finished product depends on this.

Green tomatoes need to be able to choose the right one. They must ripen a little in order to get a harvest for the winter. Do not pick green tomatoes at the very beginning. They should have a brown tint.

To prevent the tomatoes from cracking during pickling or pickling, you need to carefully pierce them with a toothpick or fork. Then they will last longer and retain their attractive appearance.

It is better to make various preparations for the winter. Therefore, cook tomatoes not only green, but also pink, red. Each vegetable will give its own specific flavor. Your sunset will not only be delicious, but also beautiful.

It is imperative to sterilize the jars. Then they will stand for a long time. If the prescription requires you to sterilize filled jars, be sure to stick to the timing. If you boil the container less, most likely, the vegetables will deteriorate and will not reach the cold weather.

Conclusion

Tomatoes are healthy and delicious vegetables... However, they are finicky when harvesting. But if you adhere to the recipe, control the time correctly, then you will get very tasty vegetables.

Cook tomatoes in Armenian for the winter and remember that each batch will be special not only in color, but also in taste. So don't be surprised if you end up with different-tasting snacks using the same recipe.

Being part of one of the world's oldest cultures, Armenian culinary art is distinguished by a variety of spices and seasonings, which gives authentic dishes and preparations special spicy taste.

The classic method involves the minimum amount of used spices and the complete absence of vinegar. For the preparation you will need the following:

head of garlic;
two red peppers;
Bay leaf,
on a sprig of basil, cilantro, parsley;
one and a half kilograms of green tomatoes;
salt 125 grams.

Instead of green, we can use slightly brown, so we we will add spicy originality to the taste.

Crush the garlic in a press or finely grate it to make a puree. Remove seeds from red pepper, chop finely into cubes. Mix the chopped until smooth and remove the tails from the washed and dried tomatoes. We cut each vegetable from the side of the tail, leaving a centimeter and a half to the edge. Stuff the tomatoes, place them tightly in an enamel pan.

In another saucepan, boil water with salt and bay leaves. Let us wait three minutes and set aside the brine. Fill the tomatoes with the cooled brine so that it covers them completely. Press with a circle or a plate, set the oppression and put it in the cold, away from the light. After four days, the appetizer will be ready.

With hot pepper

Spicy green tomatoes stuffed in Armenian style, with a sweet and sour taste, can be stored for a whole year even at room temperature. To prepare them for the winter, take the following ingredients:

cilantro, mint, parsley, celery, tarragon;
strong green or brownish tomatoes;
hot pepper pod;
garlic.

For the marinade, prepare water, sugar, salt, vinegar.

Cut off the tomatoes and set aside the tops, take out the seeds and part of the pulp. Make a filling from finely chopped herbs, pepper, tomato pulp and garlic. Stuff the vegetables with it, cover them with tops and place them tightly in jars with screw lids.

Banks will be installed on a wooden board or towel to avoid bursting. Boil the marinade and immediately fill the tomatoes to the top, seal them. Let's cool down.

Spicy tomatoes

Take green-brown tomatoes, a peeled head of garlic, a whole chilli pod, a bunch of cilantro, a spoonful of salt, and the same amount of vinegar. Let's prepare a liter of water.

We cut the tomatoes into two or four parts, depending on the size. Finely chop the garlic, pepper, herbs and cilantro stalks. Mix and distribute to the jars. Cook the marinade, pour it into jars, cover with lids and sterilize for a quarter of an hour. We seal, turn the lids down and wait for complete cooling.

In vinegar marinade

Per kilogram of tomatoes you need 60 grams of garlic, 2 hot peppers, 2 bunches of greens. For the marinade, take in a glass of water two-thirds of a glass of vinegar and salt 2 tablespoons with top. Remove the seeds from the peppers and, together with peeled garlic and herbs, break through with a blender or turn in a meat grinder.

Depending on the size, cut the tomatoes in half or into quarters, transferring them with a spicy garlic mass, distribute them among the jars. Boil the marinade, pour into the jars, sterilize for a quarter of an hour. We seal, put the lids down. After cooling, we transfer away from light and heat.

With herbs and garlic

To prepare this soft-tasting piece, you need the following ingredients:

head of garlic;
litere of water;
red-brown tomatoes - 1.5 kg;
a bunch of parsley, celery or cilantro;
salt 15 g

We remove the stalks of the tomatoes, take out and chop the core. Chop or use a blender to chop the garlic and herbs. Mix together with the tomato pulp and fill the tomatoes with the resulting mixture. Let's put the vegetables in non-metallic (or enameled) dishes.

Pour the tomatoes with boiling brine, cover with a wooden circle or a ceramic plate, set the oppression and set aside for six days.

Stuffed tomatoes without vinegar

Let's prepare the following ingredients:

basil branch;
water 2.5 l.;
hot pepper - at least 2 pcs.;
red-brown strong tomatoes - 2 kg;
large head of garlic;
bay leaf - at least 2 pcs.;
a bunch of parsley and cilantro;
half a glass of salt.

Mix finely chopped herbs, peppers and garlic cloves. Cut the tomatoes in the middle lengthwise, put in the middle spicy filling and distribute to the banks, pressing tightly against each other. Let's cook marinade from water, bay leaf and salt. Let it cool and pour over the prepared tomatoes. We put loads on top (for example, water bottles) and wait five days for readiness.

With horseradish and herbs

In this recipe no vinegar, horseradish gives a special spicy taste to tomatoes. We will prepare products for cooking, the ratio of which will be set to taste:

basil;
hot pepper;
cilantro;
horseradish root and greens;
red and brown tomatoes;
large cloves of garlic;
Dill.

For 0.5 liters of water for the marinade, take two tablespoons of sugar, four tablespoons of salt. Take a wide-necked jar, wooden or ceramic keg. Put spicy herbs, horseradish and garlic at the bottom. Above place the tomatoes tightly... Boil and cool the marinade, pour the tomatoes to the very top. We close the containers with lids and remove them away from heat and light for a month.

In vegetable oil with onions

The vegetable oil will soften the brightness of the vinegar. There are no strict rules for bookmarking. Let's prepare the following components for work:

black peppercorns,
Bay leaf,
litere of water,
parsley,
dense tomatoes,
vegetable oil,
onion,
sugar,
salt,
table vinegar,
garlic.

Cut the tomatoes in half or quarters, or leave them whole, according to their size. Cut the onion into thick half rings or rings. Tear the greens in large pieces or leave it as it is.

Put in layers prepared in advance onion rings, greens, tomatoes. So we will repeat to the very top. Boil a brine made from water, vinegar, black pepper, sugar, bay leaf and salt. When it cools down, we pour it into jars and cover it around, press it down with a load. Tomatoes will be ready no earlier than a week.

Spicy brown tomatoes

No sugar is used in this recipe. Ingredients:

basil, cilantro and parsley;
brown tomatoes - 1 kg;
water - 2.5 l.;
hot chili pepper - 1 pc.;
large head of garlic;
Bay leaf;
half a glass of salt.

We make minced meat from finely chopped herbs, pepper and garlic. Cut the tomatoes crosswise into three quarters. We put the filling in the cuts. Place the tomatoes tightly in a deep, wide-necked non-metallic container. Let's cook salt water brine with bay leaves. After waiting for it to cool, fill in the workpiece, cover it with a circle and press down with a load. For three to four days, we remove the salting in a dry, cool, dark place.

With bell peppers and carrots

This is a recipe practically independent dish, which will complement well any potato dish, goes well with risotto, pasta and decorates meat dishes.

Let's prepare the following ingredients:

1 kg of multi-colored tomatoes;
2 carrots;
2 pcs. sweet peppers or paprika;
a handful of garlic cloves;
cilantro, leaves and horseradish root, celery, dill;
a small head of cabbage;
half a liter of water;
salt and sugar;
pod hot pepper.

Finely chop the cabbage, add a little salt and remember until the juice is released. Chop the peppers, carrots, a third of the garlic and horseradish root into slices of a suitable thickness. Grind a third of the greens. Mix in a homogeneous filling. Cut the tomatoes crosswise and fill them. Lay in layers in a wide-necked container: horseradish root and leaves, tomatoes, herbs, sprinkle with garlic. Let's repeat the styling all the way to the top.

Let's cook a marinade from salt water. When it cools down, pour the tomatoes under the “throat” and put it away for four days in a dark, cold place.

Attention, only TODAY!

Armenian cuisine is famous for its savory dishes, which are prepared with the addition of various seasonings and spices. One of the popular snacks for the winter is green tomatoes, which differ from Russian blanks.

If your tomatoes haven't fully ripened before the temperature drops, then don't worry. They can be preserved for the winter in a special way. A spicy appetizer that will appeal to all family members.

In order for the dish to be stored for a long time, it is necessary to use only high-quality products. Tomatoes must be firm enough. Also, do not forget to sterilize the cans for a couple, in microwave oven or in the oven.

Today, you can find many ways to prepare an Armenian snack. In the article, we will consider the most delicious recipes for pickling tomatoes.

A savory preparation can be served on the table after a few days. You can adjust the pungency of stuffed tomatoes yourself by increasing or decreasing the amount of hot additives.

Ingredients:

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

Preparation

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

At the bottom of a sterile jar, we send a couple of dill umbrellas, 2 dill sprigs and peppercorns.

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

We fill the jar and fill it with 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. We put on the stove and bring to a boil.

Pour a jar of stuffed tomatoes with hot brine and tighten with a metal lid.

After 3-4 days you can taste the marinated spicy food... Bon Appetit!

Armenian green tomatoes with celery without vinegar (the most delicious recipe)

There is one more interesting option cooking. We will use celery in it, but we will not add vinegar. Such a preparation turns out to be not only spicy, but also very tasty. Therefore, be sure to use this procurement method.

Ingredients:

1 kg of green tomatoes;
50 g hot pepper;
1 bunch of green celery
50 g of garlic;
1 liter of water;
2 tablespoons table salt.

Preparation

We sort out the tomatoes and rinse well with cold water. Then we make deep cuts, but not completely, so that the fruit retains its integrity.

To prepare the filling, grind the garlic, hot pepper, and celery leaves. Mix everything thoroughly.

Now we stuff the tomatoes with the prepared vegetable mixture.

Banks are pre-sterilized. For clarity, in the recipe we will marinate tomatoes in a bowl. Put several celery stalks on the bottom of the container, and then compactly distribute the stuffed fruits.

To prepare the marinade, add edible salt to a pot of water. Bring the liquid to a boil.

Fill the container with stuffed tomatoes with hot brine.

We close the lids, and after the workpiece has cooled down, we put it in a cool place. It will take about 10 days for the fruits to marinate well.

Green Armenian tomatoes for the winter in slices: the best recipe

If you do not want to harvest whole tomatoes with a filling, then use the following recipe. Here the fruits are cut into small pieces. See the cooking technology in the video:

You can experiment a little with spices and herbs. The appetizer goes well with fish and meat dishes... Therefore, in winter, you can diversify your usual diet.

Instant Armenian green tomatoes in a saucepan or bucket without sterilization

If you want to marinate tomatoes not only for the winter, but also put some on the table after a few days, then use the following recipe for the preparation method.

Ingredients:

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

Preparation

Grind the garlic and pepper to make the filling. If you want to get more spicy dish, then the seeds do not need to be removed. Mix with chopped herbs;
Rinse the tomatoes and dry them with a paper towel. We make deep cuts;

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

We stuff the tomatoes and place them compactly in a saucepan or enamel bucket;
To prepare the brine, put a container of water on the stove, add bay leaves and salt. Bring to a boil;
Pour the tomatoes with marinade and leave them under pressure for three days.

After that, you can distribute some of the fruits in clean jars and pour brine. And leave some for tonight's dinner.

Armenian green tomatoes in jars for the winter - you will lick your fingers

Consider another delicious recipe blanks. Here we will cut the tomatoes into medium slices. The appetizer really turns out to be very tasty that you can lick your fingers.

Ingredients:

5 kg of green tomatoes;
10 hot pepper pods;
300 g of garlic;
5 bunches of any greenery;
3 tbsp sugar;
5 tablespoons salt;
400 ml 9% vinegar.

Preparation

We wash the fruits under running water, remove the stalks and cut them into quarters.

At the next stage, we pass the garlic and pepper through a meat grinder and mix this mass with chopped herbs. Add sugar, salt and vinegar to the tomatoes. We leave for one hour at room temperature.

Then the snack needs to be boiled for 15-20 minutes. When the salad has cooled down, we distribute it in sterile jars and put it in a cool place.

These are the recipes for the winter I have picked up for you today. Feel free to experiment. If you like dishes with other spices and herbs, then you can use them in cooking.

Do you want to please family and friends with delicious and original appetizer? Then this recipe is for you! Instant Armenian tomatoes are an excellent appetizer, especially for a festive table. On a small portioned plate, lightly salted tomatoes with spicy herbs look very impressive. To taste, these tomatoes have a pronounced spicy pungent flavor. But, you can vary the types and amounts of spices and seasonings used in this recipe as you wish. This is partly why he becomes so attractive. After all, even a hostess who is starting to cook is able to pick up a bunch of her favorite herbs and stuff tomatoes with them. We will prepare this appetizer from red tomatoes, but this dish will turn out to be very tasty when using unripe green tomatoes.

So, let's get down to preparing the famous Armenian snack!

Taste Info Vegetable snacks

Ingredients

tomatoes - 1.5 kg;
hot pepper - 1 pc.;
bay leaf - 2 pcs.;
salt - 110 g;
basil - 1 bunch;
parsley - 1 bunch;
cilantro - 1 bunch;
dill - 1 bunch;
garlic - 1 head;
water - 2 l.

How to cook tomatoes in Armenian - stuffed tomatoes with garlic

First, prepare a salting solution, which should cool to almost room temperature before immersing the prepared fruits in it. To do this, take a suitable saucepan. Pour in the correct amount of water. Add salt and bay leaf. Boil while stirring. Boil for 2-3 minutes and turn off heat. Cool the brine. Take ripe, dense red tomatoes that are small in weight. For this recipe, slightly unripe almost green fruits, the so-called brown ones, are also suitable. Better to use homemade tomatoes than those bought at the supermarket. As a result, they will be much tastier. But, if there is no choice, and you still have to buy tomatoes, then it is better to go to the market to trusted sellers. Wash each tomato in cool water. Remove the stalk. If you notice defective fruits, remove them, they are not suitable for this recipe.

Take a sharp knife. Make a cruciform cut on each vegetable, not cutting slightly to the bottom side.

For the filling of a tomato Armenian snack, use fresh, spicy herbs: basil, parsley, dill, cilantro. Rinse and shake to remove excess moisture. Chop finely and add to a convenient container.

Peel hot green or red peppers from seeds, cut into small pieces. Remove the husk from the garlic, chop the pulp finely. Add both prepared ingredients to the spicy herb. Stir. The filling is ready. The amount of garlic and pepper can be increased or decreased according to your taste. By the way, instead of a pod of hot pepper, you can take ground.

Now stuff each tomato with cooked spicy green filling. Place in a suitable fermentation container. You can use a plastic cup, enamel pot, or glass jar.

Refill with cooled saline solution. Cover the top with a flat bowl or plate so that the vegetables do not float to the top and the pickling occurs evenly. Leave in a warm place for 3 days, during which time the small tomatoes should be well salted. You will get lightly salted tomatoes according to the Armenian recipe.

Armenian-style stuffed tomatoes with garlic are ready. Hope you enjoy this recipe. Transfer the finished tomatoes to a suitable container, fill with the solution, and store in the refrigerator until requested. Serve as a stand-alone snack or to complement meat, fish and main courses.

These are our tomatoes, delicious red pearls. Great option low-calorie healthy snacks, both for every day and festive table... Bon Appetit!