Recipe: Winter salad from green tomatoes (Armenian style). Calorie, chemical composition and nutritional value.

Secrets of salting tomatoes in Armenian style

In order for ready-made Armenian tomatoes to meet their characteristics, “cream” or “pulka” varieties are used for recipes. They are most suitable for original Armenian preparations. They have little juice, but enough pulp.

There are certain rules, the implementation of which allows you to make a snack tasty and healthy.

Fruits should be selected that are strong, undamaged, washed well under running water and dried.

If jars with a capacity of 0.5 liters are chosen for the “Armenian” recipe, then cut the fruits into halves or circles.

Before stuffing, cut off the top part (lid) and select the pulp, which can later be used for filling. When using whole fruits, prick them with a sharp object (for example, a toothpick).

Choose hot varieties of onions so that the taste of the final product corresponds to the name.

Among the set of herbs, the most popular are cilantro, basil, dill, and parsley. You should not overdo it with herbs due to the presence of garlic and hot pepper in pickles.

Important! Every recipe has a creative twist.

Any change is welcome if it is dictated by the experience of the cook or the desire to try something new.

Prepare vegetable components in the traditional way - peel or wash, remove skins or husks, remove seeds or stalks. Cut in any shape or size.

Container preparation is required - thorough washing and sterilization. The lids must be boiled, the nylon ones must be lowered into boiling water for a few seconds.

If the recipe calls for sterilization of filled jars, then 10 minutes is enough for 0.5 liter containers, and 15 minutes for liter containers. To avoid sterilization, you will need vinegar.

The main differences between preparations in Armenian:

minimal use of vinegar;
salting occurs after stuffing or adding other vegetables.

Spices, herbs and herbs add piquancy to the preparations. The most delicious recipe for Armenian tomatoes is obtained by combining garlic with parsley and cilantro.

Green tomatoes with garlic in Armenian – General information – 2021

I would like to offer you my recipe for pickled green tomatoes with garlic in Armenian style in a saucepan. This recipe has been in our family for a long time and it has been tested many times. The tomatoes are slightly spicy, aromatic and very tasty. These tomatoes are great served with boiled potatoes, meat, etc.

, they are also good as a snack for strong drinks. Tomatoes ferment for 3 to 5 days, depending on the ambient temperature and degree of ripeness. For this recipe, you can use not only green, but also brown tomatoes. You can store them in the refrigerator or on the balcony for quite a long time.

Cooking steps

Wash the tomatoes under running water. Grind or grind the parsley and dill in a meat grinder, add garlic passed through a press and ground red pepper (or chopped chili).

Add vinegar and pour in 100 ml of chilled water, mix everything.

Cut each tomato in half, not completely, fill the cut with the prepared mass of herbs and garlic.

Place the stuffed tomatoes tightly in a saucepan. If there are any greens and garlic left, place them on top of the tomatoes. To prepare the brine, dissolve salt and sugar in cold boiled water and pour the brine over the tomatoes.

Cover the tomatoes with a plate smaller in diameter than the pan and put pressure on them.

Leave the tomatoes to ferment at room temperature for 3-5 days. If the kitchen is fairly warm, the tomatoes will be ready faster. Also, brown tomatoes ferment faster than green ones.

Next, transfer the delicious green tomatoes cooked with garlic in Armenian style from the pan to a jar, pour in brine, cover with a plastic lid and store in a cool place.

If I ferment a large saucepan, these tomatoes are perfectly stored on the balcony until the New Year.

How to cook green tomatoes in Armenian style

We select fruits for harvesting that are not too large in size, dense, without damaged areas on the skin. Be careful when working with pepper - its juice can burn your skin! If desired, the amount of spiciness in the recipe can be varied.

Wash green vegetables thoroughly in running water, remove the area near the stalk, and let dry slightly. We cut each fruit into 4-6 parts, depending on the size of the tomato.

Clean the garlic cloves. Wash the parsley and pepper thoroughly and let it dry. Remove the core from the chili. Chop the garlic, chili and herbs very finely (ideally, use a meat grinder or blender).

First put a small amount of chopped tomatoes into a glass jar, cover them with a spicy mixture of garlic, pepper and herbs, then add the tomatoes again. We alternate this until the jar is full.

Pour water into a separate container and put it on fire. When it boils, add salt and vinegar, mix everything well and cook for a couple of minutes. Turn off the heat and pour the marinade into the jars of tomatoes.

Cover the neck with a lid, place the jars in a bowl with a wide bottom, pour in water and boil for 20 minutes.

How to cook Armenian tomatoes for the winter

Wash hot peppers, garlic and herbs. Cut into small pieces and crush the garlic with a knife. Place everything in a blender and beat into a heterogeneous mass. It is better to use a series of short beats to create a mass with small pieces of spices.

Wash a half-liter jar with soda and scald with boiling water. Cut the tomatoes into 4 pieces each. Fill the jar with chopped vegetables, do not try to pack them tightly. The spicy mixture will fall into the empty space and the tomatoes will come out much tastier.

Place 1/6 of the spice mixture from the blender on top of the tomatoes. Cover with a lid and shake the jar well.

Pour 2 liters of water into a saucepan and dissolve salt and sugar. Pour into the jar as much as will fit, but there should be approximately 7-8 mm of empty space between the liquid and the lid. Add allspice to the jar and pour 50 ml of vinegar for each liter of brine.

Prepare a nylon lid for preservation. To properly seal, just heat the lid in boiling water for 10-12 seconds and place it on the neck of the jar.

You can safely store such pickling for six months, and if in the basement, then almost 2 times longer. You can enjoy delicious tomatoes in Armenian style after 1.5 months.

By this time they will have infused sufficiently and become dense, aromatic and moderately spicy.

Watch the video: Armenian Green Tomatoes for the Winter - The most delicious recipe (August 2020)

Source: https://ru.blabto.com/2515-armenian-style-green-tomatoes-for-the-winter-the-mos.html

Classic recipe for Armenian tomatoes for the winter

Components of the workpiece:

strong tomato fruits – 1.5 kg;
garlic – 1 head;
hot pepper – 2 pods;
water – 2.5 l;
salt – 125 g;
herbs – cilantro, parsley, basil;
bay leaf – 2 pcs.

Cooking method:

Prepare herbs and spices. Finely chop and mix.
Cut the fruits in half, leaving a little uncut skin to prevent them from falling apart. Place the spicy mixture between the tomato parts.
Divide into jars.
Boil the marinade - water, laurel, salt.
Pour over the fruits, press lightly with crossed chopsticks so that the liquid covers the vegetables.
After 3 days the workpiece is ready.
Place in the refrigerator.

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

Let's look at another delicious recipe. Here we will cut the tomatoes into medium slices. The appetizer really turns out so delicious that you can lick your fingers.

Ingredients:

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

Preparation

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

At the next stage, mince the garlic and pepper and mix this mass with chopped herbs. Add sugar, salt and vinegar to the tomatoes. Leave for one hour at room temperature.

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

These are the winter recipes I have selected for you today. Don't be afraid to experiment. If you like dishes with other spices and herbs, you can use them in cooking.

Armenian tomatoes in a pan

The classic recipe contains no vinegar and the least amount of spices.

Ingredients for preparing 1.5 kg of tomatoes:

100 g of greens - assorted to taste;
3 pcs. bay leaf and hot pepper (small);
1 whole large head of garlic;
table salt – 125 g;
purified water – 1.5 l.

Preparation stage:

Wash the ingredients, peel the garlic and pepper, remove the seeds.
Prepare a homogeneous mass using a meat grinder.
Make a cross cut in the tomatoes.
Fill the cut with the filling and place the fruit tightly in the pan.

Stage of salting marinated tomatoes in Armenian:

Boil water with bay leaf and salt, pour in the tomatoes, and place pressure on top.
Keep at room temperature.
Serve after 3-4 days.

Armenian tomatoes – the most delicious recipe (amazing)

Tomatoes prepared in this way turn out incredibly tasty, aromatic, with a piquant aroma. This recipe will interest many housewives who delight their families with a variety of dishes. There are several options, but we will look at an unusual recipe with tomatoes stuffed with herbs. The snack turns out very tasty.

Ingredients:

1.5 kg tomato;
1 piece chili pepper;
1 piece bay leaf;
110 g salt;
Basil, parsley, cilantro;
7 cloves of garlic;
1 cabbage leaf.

Cooking method

First, we'll start preparing the brine. To do this, you need to put a pan on the fire and pour 2 liters of water into it. Add salt and bay leaf. Wait until the liquid boils, then turn off the burner.

In the meantime, we'll make the spicy filling. To do this, you will need chili pepper, so that it does not burn your hands, you need to grease them with vegetable oil. Cut off the stem of the vegetable, cut in half, and remove the seeds. Cut the pepper lengthwise, then crosswise to form 2mm cubes.

To prepare the garlic, you need to crush it with a knife, sprinkle with a pinch of salt and grind with the flat side of the knife. Place together with pepper in a separate bowl.

To beautifully and finely chop greens, you can use one simple secret. Wrap cilantro, parsley, and basil in a cabbage leaf. After this, finely chop the roll and add it to other products and mix everything thoroughly.

Each tomato should be cut into quarters, not reaching the stem, as shown in the image. It is important that the tomatoes are firm and have thick skin.

Now each tomato needs to be stuffed with a spicy filling. Then place them tightly in a separate bowl.

Pour brine over the tomatoes until they are completely submerged in liquid.

Cover the stuffed tomatoes with a plate and place a weight on top, for example a filled three-liter jar. After 3-4 days, the appetizer can be served, or poured with marinade and preserved in sterilized jars.

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Armenian tomatoes for the winter in jars

Set of products for filling:

3 kg - “cream” tomatoes;
1.5 kg – spicy onions;
greens - to taste;
vegetable oil - 1 tbsp. l. on the jar.

Ingredients for marinade filling:

1 l – water;
5 tbsp. l. – vinegar (9%);
1 tbsp. l. - salt, sugar.

Preparation:

Prepare products for seaming.
Finely chop the greens and onion. Onions can be half rings.
Score or cut the tomatoes into 4 pieces.
Boil the marinade.
While the liquid is boiling, place the fruits in jars. If the tomatoes are cut into quarters, then layer them with onions and herbs. If you are stuffing, first place the minced meat in the cut, then put on the jar.
Pour in hot solution and sterilize. The time depends on the volume of the container.
Add oil before rolling.
When the jars have cooled, transfer to the refrigerator.

Recipes for green tomatoes for the winter in Armenian

There are at least 6 popular recipes for spicy snacks in Armenian. Despite the differences, their common feature is the ability to use tomatoes that are completely green, brown, or starting to turn red or orange. A mixture of fruits of different degrees of ripeness produces a specific taste, different from the taste of a snack made only from unripe fruits. Whether it is worth doing this is a personal matter for each housewife.

Classic recipe for green tomatoes in Armenian

The traditional cooking method is simple and does not require special skills. Instead of marinade, use brine. You will need:

1.5 kg of green tomatoes;
5 medium cloves of garlic;
125 g salt;
2 red peppers;
1 PC. bay leaf;
greens - a branch of basil, parsley, cilantro.

The jars are prepared in advance, sterilized, and placed so that they do not interfere. After this, they begin cooking.

Garlic is grated or pressed in a press until pureed.
Chili is cleared of seeds and chopped into cubes.
Chop the greens.
Garlic, herbs and pepper are mixed until smooth.
The tomatoes are washed and dried. Next, their stalks are cut out.
The top is cut off from this side without finishing the cut.
Tomatoes are stuffed with a mixture of garlic, pepper, and herbs.
Place into containers.
Boil water in a saucepan, where salt and bay leaf have been added in advance.
Pour the tomatoes with brine and put them in a cold place for 4 days.

Important! Instead of cans, they often use a saucepan, then it is placed under pressure, and the snack is not stored for a long time.

Quick green tomatoes in Armenian style

It is possible to quickly prepare an Armenian-style appetizer of green tomatoes without stuffing them.

4 kg of tomatoes are washed and placed in jars.
Each container is filled with boiling water 2 times. Each time the water remains in the container for 30 minutes.
The third time they make the brine. Add 5 g of cinnamon, 5 bay leaves, 2 tbsp. l. salt. The mixture is boiled for 8 minutes.
Hot brine is poured over the tomatoes.
The jars are closed with metal lids. It is preferable to roll up rather than use screw caps.
After cooling, put away for storage.

For this recipe, completely unripe fruits are more suitable. Brown, orange, red will not work. Vegetables other than tomatoes are not included, but other vegetables with thick skins can also be prepared in this way.

Instead of cinnamon, they use cloves or vanilla, the taste is different, either sharper or softer, but the version with cinnamon is classic.

Armenian spicy green tomatoes for the winter

To prepare a spicy snack, you will need more pepper and garlic than for regular preparations. You can add other spices such as allspice or black pepper. For long-term storage, it is necessary to prepare a filling for vegetables of sufficient strength.

To make it you will need:

5 kg of green tomatoes.
300 g garlic.
12 pcs. hot pepper pods.
a bunch of parsley, cilantro, dill, basil.
0.5 liters of water.
5 tbsp. l. salt.
400 ml table vinegar.

Step-by-step preparation occurs according to the following scheme:

The garlic is peeled, the pepper is cleared of seeds.
Greens with spicy components are ground in a meat grinder.
Then there are two possible options. Either the tomatoes are cut into slices and placed in jars in layers with a spicy mass, or they are cut, the pulp is removed and stuffed with a mixture of garlic, pepper, herbs and tomato pulp.
Prepare the marinade by mixing vinegar, water and salt. Pour over vegetables.
Containers with tomatoes are sterilized for 15 minutes, then immediately rolled up.

Important! Pepper juice may burn, so wear gloves when grinding. When horseradish is added for spiciness, a plastic bag is put on the meat grinder during processing so that it does not corrode the eyes and nasal mucosa.

How to cook green tomatoes in Armenian slices

The simplest recipe for Armenian green tomatoes for the winter is tomatoes in slices. It's more like a spicy salad.

The jars are prepared and sterilized.
Green or brown fruits are cut into 4 parts, small ones - into 2.
Finely chop a head of garlic, 1 chili fruit, and all the greens.
The tomatoes and spice mixture are mixed and placed in jars.
Prepare the marinade - take 1 tbsp per 1 liter of water. l. vinegar and 1 tbsp. l. salt.
The prepared solution is poured into the product, the jars are covered with lids and sterilized for 15 minutes.
The workpiece is sealed, turned upside down with the lid, wait for it to cool and put it in the refrigerator.

Various vegetables are added to the snack variety in slices. In this case, the number of vegetables is calculated so that there are no more of them than tomatoes. The amount of spices is increased, and the brine is also made a little more.

Green tomatoes are not allowed to ferment in Armenian style. When this happens, the can is immediately disposed of. Spoiled tomatoes can be harmful to health.

Well-cooked Armenian-style tomatoes are stored not only in the refrigerator. Pantries and cool corners in rooms are also suitable for storage.

Armenian stuffed green tomatoes

The most delicious recipe for Armenian green tomatoes is stuffed tomatoes. These are not just marinated vegetables; the filling adds flavor to the fruit, depending on its composition. This type of Armenian appetizer differs from others in that you can experiment with the filling once the basic recipe has been mastered. To prepare you will need:

1 kg of green tomatoes;
60 g garlic;
2 chili fruits;
1 liter of water;
2 tbsp. l. Sahara;
table vinegar.

Prepare the snack this way:

Vegetables are washed and dried.
The top of each of them is cut off and the pulp is taken out.
Greens, peppers, garlic are finely chopped, preferably in a blender, mixed with tomato pulp.
The filling is laid out among the fruits, each covered with a cut top.
Prepare the marinade - boil a liter of water with sugar and vinegar, each jar should contain 2 tbsp. l. vinegar.
Hot liquid is poured into jars.
The workpiece is sterilized for 20 minutes and rolled up.

You can also stuff tomatoes with carrots, bell peppers, and other vegetables. Greens are chosen to taste. In addition to basil, cilantro and parsley, they take dill, mint, and oregano. You can add bay leaves, cloves, black or Jamaican pepper, currant or cherry leaves to the marinade itself.

Important! Only undamaged specimens are suitable for blanks. Spoiled tomatoes will not be stored, and even one fruit will ruin the entire jar.

Armenian tomatoes with carrots and peppers

For this recipe you need the same thing as for simply stuffed tomatoes. There are only 3 differences.

Finely chopped carrots and finely chopped sweet peppers are added to the filling, and the amount of hot pepper is reduced.
Tomatoes are cut in a different way. Instead of cutting off the top, cuts are made as if the tomato is about to be cut into quarters.
Instead of brine, be sure to use marinade. Then the snack turns out spicier.

Some people add finely shredded, mashed cabbage to this appetizer. It is not placed in the filling, but rather layers of tomatoes are placed. In this case, the appetizer will acquire a special flavor and become less juicy due to the fact that part of the marinade will go into the cabbage.

The specified spices are chosen, in addition to the recipe, to taste. Instead of pepper in the filling, you can add cloves to the marinade. The taste will be less spicy, but more spicy.

Armenian tomatoes with cabbage

Armenian salted tomatoes go very well with vegetable ingredients, for example, white cabbage.

Set of ingredients:

firm tomatoes – 1.5 kg;
white cabbage – 2 leaves;
hot pepper – 1 pc.;
basil, cilantro, parsley - 7 sprigs each;
allspice peas – 4 pcs.;
salt 100 g;
water – 2 l.

Detailed Process:

Prepare a brine from boiling water, salt, allspice and bay leaf.
Let the mixture cool slightly.
Chop the chili pepper. If you need a spicier snack, it is recommended not to remove the seeds.
Crush the garlic, add a little salt, then grind into a paste.
Place the greens on a cabbage leaf and roll it into a tube.
Finely chop.
Combine the slices with pepper and garlic.
Cut the tomatoes with a cross, fill with cabbage and herbs filling.
Place in a saucepan, add brine (warm).
Place the press.
The next day, vegetables can be eaten lightly salted; after 3 days, well-salted.

Green tomatoes in Armenian: “Assorted vegetables”

Another option on how to cook green tomatoes in Armenian style in a very tasty and original way. vegetables for the vegetable platter at your discretion.

Green tomatoes – 2 kg
White cabbage – 100 g
Sweet pepper – 2 pcs.
Chili pepper – 1 pc.
Carrot – 1 pc.
Garlic – 10 cloves
Dill, cilantro - 1 bunch each
Water – 1.2 l
Salt, granulated sugar
Horseradish leaves

Assorted

Wash the cabbage and chop it finely, then add a little salt and mash it with your hands.
Wash the peppers, remove the core and finely chop them.
Peel the carrots, wash them and grate them.
We peel the garlic and pass it through a press.
Wash the greens and chop them coarsely.
Mix the ingredients for the filling: cabbage, peppers, carrots.
The tomatoes need to be washed and the tops cut off, half the core removed, then rubbed with salt and sugar. Grind the core.
Each tomato needs to be stuffed with a vegetable mixture.
Line the bottom of the container with horseradish leaves.
To hell with the tomatoes. We put a little herbs and garlic on them, then another layer of tomatoes. In this way we lay out all the vegetables.
Cook the marinade from water and salt; as soon as it boils, add the remaining garlic and tomato cores to it.
Pour the marinade over the vegetables, set pressure and wait 1 day.
After this, we move the container with green tomatoes to a cold place and wait another 4 days. After this time, the green tomatoes will be ready to eat.

Armenian lightly salted tomatoes with garlic

Main ingredients for delicious lightly salted tomatoes in Armenian style:

red tomatoes – 3 kg;
heads of garlic – 2 pcs.;
greens (composition according to preference) – 2 bunches;
table salt – 60 g;
purified water - 2 liters.

Important! Celery greens fit very harmoniously into this recipe.

Preparing the recipe:

Cut off the stems and remove the core.
Grind the garlic and herbs in a convenient way.
Mix the pulp of the core with spicy herbs.
Stuff the fruit with minced meat.
Place the tomatoes in dense layers in a container.
Prepare a hot brine from water and salt.
Cool, pour over vegetables.
Press down with a weight and serve after 3 days.

Green tomatoes in Armenian style: an easy way

This recipe is perhaps the easiest one you can find. You will spend a minimum of effort and time on preparing green tomatoes in Armenian style

Green tomatoes – 3 kg
Water
Salt – 60 g
Cinnamon – 7 g
Lavrushka – 5 pcs.

Just

Wash the tomatoes and place them in the jars in which you will seal them.
Boil water and fill each jar to the top with it, leave for 35-40 minutes.
Repeat the above procedure twice.
For the third filling, prepare a marinade of water, salt and spices. Boil the marinade for 10 minutes. and fill them with containers with tomatoes.
We roll up the cans of preserved food, place it under a blanket or blanket and wait until it cools down. Then we send it to a permanent storage place in the cold.

Super-fast tomatoes in Armenian style

Products:

one and a half kilograms of tomatoes;
1 head of garlic (large);
1 pod of hot pepper (small);
2 bunches of greenery (you can add regan);
0.5 cups table salt;
optional - black peppercorns and bay leaf;
2 liters of clean water.

The process of preparing quick tomatoes in Armenian:

Finely chop the garlic, hot pepper and herbs.
Mix the ingredients.
Cut the vegetables lengthwise (but not all the way through).
Place the prepared filling inside the fruit.
Place the fruits in a saucepan.
Scatter the remaining herbs on top of the tomatoes.
Prepare the brine and pour over the Armenian stuffed tomatoes.
Keep the workpiece at room temperature for one day, then put it on the refrigerator shelf.

Classic recipe for Armenians for the winter

For the classic recipe you will need:

5 kg of tomatoes;
2 heads of garlic;
1 pod of hot pepper;
3 umbrellas of dill and parsley.

For the marinade you need 3 liters of water, 0.75 cups of sugar, 0.5 cups of salt, 250 grams of six percent vinegar.

The brine is made very simply: all the ingredients are mixed, vinegar is added to the boiling mixture. At this time, the greens are laid out on the bottom of a sterilized jar, tomatoes, cut in half lengthwise, are also placed tightly in the container. Pour in brine and wait two hours. Pour into the pan and bring to a boil again. Pour the brine over the vegetables. Roll up hot, then leave for a day, wrapped, until completely cooled.

Instant Armenian spicy tomatoes with hot peppers

Armenian-style spicy red tomatoes are prepared very quickly. After 3-4 days they can be served. The second advantage of the recipe is the absence of vinegar.

Set of ingredients:

red ripe tomatoes – 1.5 kg;
hot pepper – 2 pods;
large garlic - 1 head;
greens – 1 bunch;
bay leaf – 2 pcs.;
salt – 0.5 cups;
water – 2.5 l.

Cooking steps:

Prepare the filling for stuffing - chop the herbs, pepper and garlic, mix. Prepare the tomatoes - cut lengthwise, but not all the way.
Stuff the fruits and place in a container. You can take jars or a pan, which is convenient.
Make the marinade. Add salt and bay leaf to boiling water.
Pour the brine over the vegetables and set the pressure. For cans, it is good to use crossed sticks.
For storage, refrigerate.

Armenian tomatoes - a fragrant appetizer for your table

The peculiarity of Armenian tomatoes is that they are very bright and rich in taste. As with all Armenian cuisine, special herbs and spices are added to make the taste recognizable.

But despite this, Armenian recipes are not suitable for every family. They are prohibited for use by people who suffer from diseases of the gastrointestinal tract, such as pancreatitis or ulcers. Adding a large amount of vinegar and spices will not have a positive effect on their health.

Tomatoes marinated in Armenian style with basil

What to prepare:

1.5 kg of tomatoes;
2 pcs. hot red pepper;
1 head of large garlic;
1 bunch of cilantro and parsley;
2 sprigs of basil;
1 bay leaf;
table salt - to taste.

How to marinate:

First of all, prepare the filling for the minced meat. Grind all components and mix.

Important! Be sure to remove the seeds from the pepper.

Cut the tomatoes in half.
Carefully place the green minced meat into the tomatoes.
Fill the pan with vegetables.
Boil a brine of water, bay leaf and salt. Cool slightly.
Pour into the pan until the liquid covers the vegetables.
Place the oppression.
Leave the preparation for 3 days, then you can taste it.

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.

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.

Armenian tomatoes with herbs and horseradish

The preparation is not a quick-cooking recipe.

Products for 5 kg of small vegetables:

500 g peeled garlic;
50 g hot pepper;
750 g celery (greens);
3 bay leaves;
50 g parsley (greens);
horseradish leaves;
300 g salt;
5 liters of water.

Cooking instructions:

The first stage is the filling. Chop the greens, chop the garlic, cut the pepper (without seeds) into small cubes.
Mix well.
Cut the tomatoes to the middle and fill with minced meat.
Line the bottom of the container using some of the filling, bay leaf and horseradish leaves.
Arrange the vegetables tightly, then cover with the same mixture.
Alternate layers until the container is filled.
Prepare a brine from salt and water.
Pour the cooled mixture over the vegetables.
Put it under pressure and put it in the refrigerator after 3-4 days.
After 2 weeks, transfer to jars and close with nylon lids.
If there is not enough brine, you can prepare it additionally.
You can use the product after waiting another 2 weeks.

How to cook “Armenians from green tomatoes”

Prepare all the necessary ingredients. Choose green tomatoes of the same size.

Finely chop the hot pepper, after removing the seeds. If you like it very spicy, you don’t have to peel the seeds. Also finely chop the garlic and parsley.

Stir the resulting aromatic-spicy mixture.

Rinse the tomatoes. Make a cross-shaped cut in each tomato, without cutting to the edge so that the tomato does not fall apart.

Place the garlic mixture into the slits.

Prepare the marinade. In 200 ml. Dissolve salt and vinegar in water. Bring to a boil.

Place the prepared green tomatoes in a jar.

Fill the jar with marinade to the top.

Sterilize the jar of tomatoes for 10 minutes. Be sure to cover the bottom of the pan in which you are sterilizing with a cloth napkin or paper towel.

Roll up a sterilized jar of tomatoes with a metal lid, leave until it cools completely, and then put it in a cool place for storage.

Bon appetit!

Recipe for Armenian tomatoes with cabbage and bell pepper

Ingredients for the dish:

2 kg of tomatoes;
4 things. sweet bell pepper;
1 medium head of cabbage;
2 pcs. carrots;
salt, sugar to taste;
1 medium head of garlic;
a set of greens and horseradish root to taste;
1 pod of hot pepper;
1 liter of water.

Technology nuances:

Chop cabbage forks, add a little salt, and crush.
Chop the greens, grate the carrots, cut the sweet pepper into cubes.
Mix the filling.
Cut off the tops of the fruits, remove the pulp with a spoon, add a little sugar and salt to the middle of the tomato.
Stuff with vegetable mixture.
Cut horseradish root, hot pepper (without seeds) into small cubes.
Take a large saucepan, put hot peppers, horseradish root on the bottom, a layer of stuffed tomatoes on top, then herbs and garlic (chopped).
Alternate layers until pan is full.
Prepare boiling water, dissolve 1 tbsp. l. salt, stir, cool the brine.
Grind the tomato pulp, mix with garlic, add to the brine, stir.
Pour over the tomatoes, put on the press, leave for a day.
Then 4 days on the bottom shelf of the refrigerator.
The appetizer is ready.

Armenian green tomatoes stuffed with herbs, carrots and sweet peppers

This method of preparing a snack is quite simple, but despite this, the output we get is not just delicious green tomatoes in Armenian style,

but also very beautiful.

Green tomatoes – 1 kg large or medium
Carrots – 1 large piece.
Bell pepper – 2 pcs.
Chili pepper – 1 pc.
Garlic – 3 cloves
Cilantro, dill - 1 bunch each
Water – 1 l
Salt – 55 g
Table vinegar – 1 tbsp. l. in every jar

Rich stuffing

The tomatoes must be washed, carefully and not completely cut off the top, this way we will get a tomato with a lid. If desired, you can carefully and very slightly cut out the core of the tomato so that you can add more filling.
The carrots need to be washed and grated.
Both sweet and bitter peppers need to be washed, the core removed, and then finely chopped with a knife.
Peel the garlic and finely chop it, do the same with the herbs.
Now in a plate we combine all the ingredients for the filling: carrots, peppers, herbs and garlic.
Stuff each tomato with the resulting mixture.
The containers in which you will seal the snack must be sterilized. After this, carefully but quite tightly compact the stuffed tomatoes into them.
Prepare the marinade from water and salt; the liquid should boil.
Pour this liquid into containers with snacks, and then add 1 tbsp to each jar. l. vinegar.
After this, the jars are sterilized again with the contents. To do this, place them in a large container of boiling water for about 15 minutes.
We roll up the jars.

Armenian tomatoes: recipe with carrots

Required ingredients:

tomatoes, take the “cream” variety - 1 kg;
medium carrots – 3 pcs.;
peeled garlic – 4 cloves;
celery greens and other herbs of preference – 100 g;
bay leaf – 2 pcs.;
allspice - 5 peas;
clean water – 1 liter.

Step-by-step execution of the recipe:

Remove the top of the fruit and remove the pulp with a spoon.
Grind the peeled carrots on a grater with large holes.
Chop the greens and mix with carrots.
Peel the garlic, pass through a press, add to the mixture of carrots and herbs.
Important! At this stage, do not salt the workpiece!
Stuff the tomatoes with carrot mince.
Line the bottom of the pan with herbs, then continue adding layers, alternating between tomatoes and herbs.
Prepare the brine. Add your favorite spices to the water, in addition to salt. Take about 80 g of salt for 1 liter.
If you need a quick recipe for Armenian tomatoes, then you need to pour the vegetables with a hot solution. If the workpiece is not needed immediately, then let it cool down.
Keep the pan in the room for one day, then move it to the bottom shelf of the refrigerator.

Tomatoes in Armenian - tricks and useful tips

Cutting vegetables for pickling is very important: the final result depends on it. Onions can be cut into rings or cubes, greens can be torn or chopped with a knife, tomatoes can be pickled whole or quartered, garlic can be used in slices, grated or chopped with a knife - all this affects the taste of the dish.
For pickling, you need to select vegetables of the same size: they will be salted evenly. Armenian recipes do not like long cooking, so it is better to select small or medium-sized fruits.
Green tomatoes should soften a little and gain some juice; you don’t need to pick them completely hard. A light brown coating is the ideal ripeness for green tomatoes.
In Armenian cuisine you can use not only red and green, but also brown and pink tomatoes. You can experiment by pickling fruits of different colors: the result will not only be varied in taste, but also very beautiful.
To avoid cracking, carefully prick the fruit at the stem with a fork or toothpick. Boiling water will not damage the chopped skin, and the tomatoes will retain their aesthetic appearance and will be salted more quickly.
It is impossible to prepare jars that taste the same in different batches. The final taste of pickling is influenced by many factors: water, a little more or less salt, herbs, garlic, the degree of ripeness of the tomatoes. Therefore, each batch will have its own personality and special taste.

The taste of vegetables depends on the size, spices and even cutting. Therefore, try to place vegetables and herbs of the same size in one jar. The taste of the finished product depends on this.

You need to know how to choose the right green tomatoes. They need to ripen a little to make it ready for the winter. You should not pick green tomatoes at the very beginning. They should have a brown tint.

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

It is better to make preparations for the winter varied. Therefore, cook tomatoes not only green, but also pink and red. Each vegetable will give its own specific taste. Your roll will be not only tasty, but also beautiful.

It is imperative to sterilize jars. Then they will last a long time. If a recipe calls for sterilizing filled jars, be sure to follow the timing exactly. If you boil the container less, most likely the vegetables will spoil and will not survive the cold weather.

Recipe for Armenian marinated tomatoes

A preparation for housewives who save their time in the kitchen. Cherry tomatoes are good for this recipe if you don’t want to cut the fruit.

Products:

3 kg of tomatoes;
1 kg of onion;
1 head of garlic;
1 tbsp. l. salt, vinegar;
2 tbsp. l. Sahara;
green herbs of your choice, 50 g each;
hot pepper - to taste;
vegetable oil – 1 tbsp. l. for a jar;
1 liter of water.

Guide to cooking Armenian dish:

Prepare the vegetables - cut the tomatoes into halves, onion into half rings, chop the pepper and herbs.
Place in layers in a jar - tomatoes, herbs + peppers, garlic, onions. Alternate until full.
Boil water, dilute sugar, salt, and finally add vinegar.
Pour the boiling mixture over the vegetables.
Sterilize according to the time depending on the volume of containers, add oil before rolling.

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

There is another interesting cooking option. We will use celery in it, but we will not add vinegar. This preparation is not only spicy, but also very tasty. Therefore, be sure to use this preparation method.

Ingredients:

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

Preparation

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

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

Now we stuff the tomatoes with the prepared vegetable mixture.

We pre-sterilize the jars. For clarity, in the recipe we will marinate the tomatoes in a bowl. Place several stalks of celery on the bottom of the container, and then compactly distribute the stuffed fruit.

To prepare the marinade, add table salt to a pan 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, we put it in a cool place. It will take about 10 days for the fruits to marinate well.

Armenian pickled tomatoes

The quantity of products can be changed depending on taste preferences.

Ingredients:

tomatoes to completely fill the bottle;
garlic cloves – 6 pcs.;
dill umbrellas, cilantro, basil, hot pepper - all according to preference;
horseradish root – 3 cm;
salt – 60 g;
sugar – 30 g;
water – 1.5 l.

Technology step by step:

Lay the bottom of the jar with herbs, add garlic, hot pepper, pieces of horseradish root.
Fill the container with vegetables.
Prepare brine - water + salt + sugar.
Cool the solution and pour over the tomatoes.
Close with nylon lids and transfer to the cold.

Serve after a month.

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 stuffed tomatoes with onions

Vegetables for the recipe are taken in any quantity according to the taste of the cook:

tomatoes;
garlic;
onion;
dill, parsley, cilantro;
vegetable oil;
vinegar (9%), salt - 1 tbsp. l.;
sugar – 2 tbsp. l.;
water – 1 l;
black peppercorns, bay leaf.

Preparation:

Do not cut the fruits in half completely.
Chop garlic, herbs, mix.
Onion - in half rings.
Stuff the fruits with green minced meat.
Sterilize the jars, fill them in layers with tomatoes and onion rings.
Prepare brine from water, bay leaf, peppercorns, sugar, salt.
Pour in the vinegar last and let the mixture cool.
Fill jars with vegetables and sterilize.
Add oil, roll up with metal lids.

Armenian tomatoes in a pan

Armenians will appeal to all lovers of tomato pickles. The snack got its name because of its spicy taste. These tomatoes turn out incredibly aromatic and moderately salty. The undoubted advantage of this dish is that it is not only easy to prepare, but also very fast. Products for instant Armenian tomatoes in a saucepan are very affordable, which are available in any home.

Ingredients:

small fleshy tomatoes – 1.2 kg;
garlic – 2 medium-sized heads;
hot pepper – 1 pod;
bay leaf – 4 – 6 pcs.;
allspice – 6 peas;
black pepper – 10 peas;
coriander (ground) – 2 tsp;
rock salt – 2 tbsp. l.;
sugar – 2 tbsp. l.;
9% table vinegar – 4 tbsp. l.;
water – 2 l;
fresh dill - 2 bunches.

Advice! You can safely increase the amount of ingredients, because no matter how many of these lightly salted tomatoes you cook, there won’t be enough of them. In addition, over time, “Armenians” will only become tastier.

Instant Armyanchikov tomato recipe in a saucepan

A simple snack recipe that won’t take much time or effort.

Step-by-step preparation.

Preparing the marinade. Pour 1 liter of purified water into a small saucepan or saucepan. Add all dry ingredients - salt, sugar, coriander. Also add peppercorns and bay leaves.
Place the pan over low heat and bring to a boil, stirring constantly.
Pour in the vinegar immediately after boiling and remove the marinade from the heat. Stir and leave to cool.
Wash the dill under running water. Dry it and chop it finely.
Peel the garlic cloves. Pass through a garlic press.
Mix chopped garlic and dill.
Select tomatoes that are firm and without any damage or defects. Make a cross-shaped cut in the upper part of the fruit, without cutting all the way through.
Cut the chili pepper into thin rings.
Place a piece of pepper in the middle of each tomato. Open the cut a little and add the garlic-dill mixture inside with a teaspoon.
Place the dill stems left after cutting into the bottom of a wide and deep saucepan. Place the stuffed “Armenians” on top, cut side up.
Carefully pour the cooled brine over the tomatoes. Cover with a lid and refrigerate for 24 hours.
After a day, you can take the first sample.

Delicious Armenian tomatoes with paprika

List of products for the recipe:

tomatoes – 0.5 kg;
hot pepper – 0.5 pcs.;
peeled garlic – 30 g;
paprika powder – 1 tbsp. l.;
salt 0.5 tbsp. l;
vinegar and water - 40 ml each.

Technology:

Pass peeled garlic and pepper without seeds through a meat grinder.
Chop the greens and mix with spices.
Cut the tomatoes with a cross and fill with minced meat.
Divide into jars.
Prepare a filling from water, salt, paprika powder and vinegar.
Pour over the fruits, sterilize for 15 minutes.
Roll up, wrap, and leave to cool slowly.

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.

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!