Armenian tomatoes for the winter: delicious recipes for lightly salted and pickled tomatoes with photos

Recipe for tomato Armyanchiki

All recipes that housewives use for canning green tomatoes in Armenian involve preparing a savory filling.
As it you can simply use garlic and hot pepper cut into thin slices, which are placed inside, and unripe fruits are sprinkled with a mixture of herbs. You can use any vegetables, spices and herbs for the filling, such as cilantro, basil, parsley and dill. When choosing green tomatoes, you should choose the “Cream” or “Pulka” variety; they are the ones that are best suited for preparing Armenian-style winter snacks. There is little juice in these fruits, but there is enough pulp. Therefore, the preparation according to the recipe will turn out to be as tasty as possible.

Armenian tomatoes without vinegar

This recipe for Armenians involves the use of celery, but there is no need to add vinegar to it. This preparation for the winter turns out to be spicy and very tasty. For canning you will need to stock up on:

1 kg of medium-sized green fruits;
3−4 pcs. Chile;
5-6 stalks of celery
if you wish, you can add parsley, dill, cilantro, basil;
5 cloves of garlic;
4 tbsp. water;
50 g salt.

Step-by-step canning of spicy green Armenian tomatoes for the winter:

Wash the main components and sort them out to avoid any spoiled ones. Make a cut on each tomato, but keep it intact.
To prepare the filling, you need to pass the garlic through a press, finely chop the hot pepper, and chop the celery. Mix. Advice! If you want your tomatoes to be as spicy as possible, then you don’t need to cut out the seeds from the chili.
Now you need to put the filling in each fruit. Place them tightly in jars, which are thoroughly washed with soda beforehand. First, place a dill umbrella on the bottom.
Cooking the marinade involves combining water and salt and waiting until it boils.
Pour hot brine over stuffed green tomatoes.
Close tightly with lids, leave to cool, and put in a cool place.

Armyanchiki tomato recipe with vinegar

This Armenian recipe is easy to prepare. Even an inexperienced housewife can easily prepare it for the winter. Canning Armenians consists of the following stages:

To prepare the filling, take 4 cloves of garlic and grind a couple of chili peppers in a blender. Finely chop 20 g of herbs with a knife: basil, parsley or other. Advice! When preparing the filling, you can grind the ingredients into a homogeneous mass or finely chop them - it all depends on the preferences of the cook.
Cut off the tops of 1 kg of milk-ripe fruits and use a teaspoon to remove some of the pulp. It can also be added to the filling of Armenians.
Chop the tomatoes with the resulting mixture and cover with the previously cut tops. Fold tightly into prepared glass container.
To boil water. Add 2 tbsp to each jar of vegetables. l. sugar and 1 tbsp. l. salt, pour in 1/4 tbsp. vinegar and water.
Leave the green Armenians to sterilize for 15 minutes, close hermetically.

How to cook Armenianchiki from tomatoes in marinade

This Armenian recipe will be an excellent appetizer that will decorate the holiday table. To start preparing you will need to prepare the following ingredients:

2.5 kg green tomatoes;
10 garlic cloves;
5 chili pods;
50 g each of basil and dill;
1 tbsp. water;
1/2 tbsp. salt;
1 tbsp. vinegar.

Recipe with photos of canning Armenians from green tomatoes:

Wash the unripe medium-sized fruits and cut them into 4 parts, but do not cut them all the way to prevent them from falling apart.
Remove the skins from the garlic cloves. How many garlic cloves and chili to take depends on the preferences of family members; the more there are, the more piquant the Armenians turn out.
Wash the greens. In addition to the one indicated in the recipe, you can use any at your discretion.
Wash the chili, cut out the stem with seeds.
Using a blender, turn the greens, garlic cloves and chili into a homogeneous paste.
Advice! It is better to work with chili peppers in gloves; its juice can leave burns on your hands.
Stuff each green Armenian with filling and place tightly in a jar. You can compact the tomatoes a little so that they lie more tightly. If you want a spicier snack, you can put a small horseradish root at the bottom of the jar.
Combine water and vinegar, salt and sugar, cook the marinade and pour over the Armenians.
Place the jars to sterilize for 10 minutes, then close.

When canning Armenians, it is better to select small-sized fruits; they are better saturated with the aromas of greens, and the taste is more intense.

Armenian quick tomatoes - the most delicious recipe

Today I want to invite you to cook tomatoes in Armenian style - the most delicious instant recipe will definitely not leave anyone indifferent.

To marinate the tomatoes faster, we will use small tomatoes. The tomatoes must be cut into four parts, then stuffed with a mixture of herbs and garlic. Separately, prepare the brine, pour it over the tomatoes and let it sit for three days - after a while, lightly salted, aromatic tomatoes can be served. You can use any greens for the recipe - parsley, dill, cilantro, basil - the more varied, the tastier it will be.

It is better to cool the tomatoes a little before serving, but they are very tasty when served with any meat dishes, poultry, potato dishes and cereals.

Ingredients:

water – 1 l;
salt – 55 g;
parsley, dill, cilantro - to taste;
tomatoes – 6-8 pcs.;
garlic – 3 cloves;
ground pepper - a pinch;
hot ground pepper - on the tip of a knife.

How to cook tomatoes in Armenian style

Prepare all the necessary ingredients according to the list. Select small tomatoes, rinse and dry.

Cut the tomatoes into four parts, but not to the very end so that the tomatoes remain whole.

Rinse and dry the greens, then chop them finely and place in a bowl. Peel the garlic, rinse, dry and press. Add garlic to greens, stir.

Stuff the tomatoes with the herbs and garlic.

Separately, cook the brine - dissolve salt and hot pepper in water, boil for a couple of minutes and cool. Pour cold brine over the tomatoes and apply slight pressure. Leave the tomatoes for three days in a warm place. After a while, the tomatoes can be served.

TOP 14 recipes for preparing Armenian tomatoes for the winter

Armenians are a delicious winter snack that will appeal even to those who don’t really like fresh vegetables. At the same time, you can make them different, for example, add greens, celery, hot peppers or horseradish, sweet peppers, carrots. Each recipe for Armenian tomatoes for winter preparations has a bright and rich taste.

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.

What side dishes can it be served with?

Armenians can be served both as an independent dish and as a vegetable addition to side dishes. They are excellent for various porridges, for example, buckwheat, pearl barley, rice, bulgur, as well as boiled potatoes. The rich-tasting fruits will also be delicious to eat with meat, especially fried with spices in a frying pan or baked in pots.

This is not to say that fruits prepared according to the classic recipe look very beautiful. But options with herbs, seasonings, carrots, horseradish, and selected small tomatoes would not be a shame to put on the festive New Year’s table.

What you need for cooking

For cooking you will need to choose the vegetables yourself. But besides this, you also need a basic set: several enameled saucepans, without chips. Jars are also prepared - from a liter to three will do. You need several clean spoons, a sharp knife, a ladle, and a sieve.

Product selection rules

Armenians are best made from the densest fruits possible. They should taste a little sour and crispy. That is why they choose slightly unripe fruits, with a thick skin and small size.

Korean-style tomatoes - the most delicious instant recipe (you'll lick your fingers)

Another original and tasty recipe for preparing tomatoes for the winter is the Korean method. Be sure to try making this snack. To prepare 1 liter of snack you will need to allocate no more than 20-25 minutes.

Ingredients:

2 kg ripe tomatoes.
5 pieces of sweet pepper.
4 carrots.
70 ml vegetable oil.
5 cloves of garlic.
1 tsp ground hot pepper.
60 ml table vinegar.
70 g white sugar.
2 tbsp salt.
Greens according to preference.

Canning procedure

Peel and wash all vegetables. Pass the peppers, carrots and garlic through a meat grinder into one bowl.

Chop the greens and add to the twisted vegetable mixture. Add table vinegar, ground hot pepper, according to your preferences. Add salt and sugar, as well as vegetable oil, to the vegetables. Mix everything.

All ingredients are ready. Tomatoes must be cut into two parts in advance. Place the tomatoes cut side down at the bottom of sterilized jars so that they begin to release their juice. After this, add a couple of tablespoons of chopped vegetable mass.

Thus, you need to fill the entire jar to the very brim. Cover the dish with a lid. Prepare the pan: place a towel on the bottom and fill with cold water up to the hangers of the jars. Place the container on the stove, bring the liquid to a boil and sterilize for about 15-25 minutes.

Then you need to screw the lids tightly, turn the jars over and put them in a warm place until the snack has cooled completely.

We have looked at two options for pickling tomatoes using exotic methods. It should be noted that preparation in Korean and Armenian can be done in various ways; I reviewed only two methods. You can experiment and make your own adjustments. Bon appetit!

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.

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.

Useful links:

Fragrant spicy Armenians

Typically, such preparations are made from green fruits. But many housewives have noticed that the tastiest Armenians are made from red tomatoes. This appetizer is perfect for a holiday table and as an addition to various main courses. The ingredients in this recipe can be changed to suit your taste. As a basis, you can take the option for preparing Armenians suggested below.

To prepare a spicy, aromatic red tomato appetizer you will need the following ingredients:

dense red tomatoes - ten pieces;
fresh garlic - one head;
hot red pepper - one pod;
a bunch of fresh dill;
one bunch of cilantro.

Marinade for Armenians with herbs is prepared from the following ingredients:

clean water - one liter;
table salt - one large spoon;
honey - a tablespoon;
coriander – level teaspoon;
vinegar - 100 milliliters;
peppercorns - a teaspoon.

The cooking process goes like this:

Cooking Armenians begins with marinade. In this case, the tomatoes must be filled with cooled liquid. While the remaining ingredients are being prepared, the marinade will have time to cool. To begin, cold water is poured into the prepared pan and edible salt and spices are added to it. After boiling, cook the mixture for another ten minutes. Next, pour the required amount of vinegar and honey into the marinade. The contents are mixed and removed from the heat.
Set the pan aside and begin preparing vegetables and herbs. Dill and cilantro should be thoroughly rinsed under water and finely chopped with a knife.
The hot peppers are washed and then the core and all seeds are removed. The vegetable is also finely chopped using a knife.
The garlic is peeled and squeezed through a special press. Combine all prepared ingredients in one bowl, add salt and mix well.
Red but slightly unripe tomatoes are washed and a cross-shaped cut is made in the upper part of the fruit. The cuts should not go below the middle of the fruit. Next, the tomatoes are filled with the prepared filling of herbs, peppers and garlic.
After this, the tomatoes are placed in jars or other non-metallic containers. Then the contents are poured with the cooled marinade and covered with a glass plate.
Armenians can be eaten in three weeks or a month.

Attention! Place the tomatoes in the container, cut side up. This way, the filling will not fall out of the tomatoes.

This recipe is suitable for both red and green tomatoes. At each stage of ripening, the vegetable reveals its unique taste. Fresh herbs add a special flavor to the appetizer. You should definitely make these piquant day-old tomatoes!

To prepare the snack you will need the following ingredients:

red dense tomatoes - a kilogram and three hundred grams;
chilli peppers – six pieces;
fresh parsley - one bunch;
dill sprigs - one small bunch;
celery and mustard seeds as desired;
horseradish leaves - three pieces;
garlic - one head;
favorite aromatic herbs - a tablespoon.

The marinade for Armenians consists of the following components:

two liters of clean water;
bay leaf - one piece;
granulated sugar – 25 grams;
table salt – 50 grams.

Preparing the snack:

You should start cooking with the marinade, as it must cool to a temperature of about 40–46°C. To do this, bring the water to a boil, add all the remaining ingredients, stir and remove the mixture from the heat.
Then the prepared garlic cloves, washed herbs and peeled hot peppers are minced through a meat grinder. You can also use a blender. Ten grams of salt and a spoonful of dry aromatic herbs are added to the resulting mixture.
Tomatoes are cut as in previous recipes. After this, the cuts are filled with the prepared filling.
Place all ingredients in a clean deep container. You should put horseradish leaves on the bottom, then tomatoes, a few cloves of garlic, sprinkle everything with dry chopped dill and finally cover the contents with horseradish leaves.
Next, the tomatoes are poured with marinade that has cooled to the desired temperature and left for three days. After this, the workpiece is transferred to the refrigerator. The appetizer will be ready in a couple of weeks.

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.

With the aroma of greenery

Many people believe that “Armenians” made from red tomatoes taste best. The recipe for this dish can be supplemented at your discretion. For example, in the south of Russia, a popular option is where the following ingredients are used: 10 tomatoes, 1 head of garlic, 1 pod of hot pepper, as well as 1 bunch of dill and cilantro.

For filling: liter of water, 30 grams of vinegar, 1 tablespoon each of salt and honey, 1 teaspoon each of coriander and peppercorns.

These “Armenians” should be prepared as follows:

You need to make the marinade first, as it will then take time to cool. You need to pour salt into cold water, add pepper and coriander, and then boil the mixture and heat it for about 10 minutes. After cooling, you need to add vinegar and honey to it.
At this time, for the filling you need to finely chop the greens and hot peppers, and then squeeze the garlic through a press, add salt and mix well.
On the top of each tomato, make a special cross-shaped cut to the middle. After this, it needs to be filled with the prepared filling.
Place the vegetables in a deep (not metal) bowl with the cuts facing up, then pour the prepared marinade over them and cover them with a plate on top.

The container must be refrigerated for 3-4 days.

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.

Delicious tomatoes with garlic and herbs in 2 days

Very tasty and beautiful vegetables. From the inside they are saturated with dill and garlic, and on the outside with aromatic brine. The yummy is simply incredible!

Ingredients:

Tomatoes – 1 kg.
Garlic – 5-6 cloves
Dill (twigs, trunks or umbrellas) – 1 bunch
Black, allspice and bay leaves to taste
Brine (2 tbsp salt per liter of water)

Preparation:

1. First, prepare the brine. Place a pan of water on the stove and add salt. Add aromatic spices to taste - bay leaves, dill stems and umbrellas, peppercorns.

2. Bring to a boil and boil for literally 1 minute.

3. For the appetizer itself, we will need tomatoes (preferably smooth, dense and, at the same time, ripe). In addition to them, you need dill and garlic.

4. Now you need to make something like a lid for each tomato. To do this, make a cut at the top without cutting all the way through. Also finely chop the dill and garlic.

5. Pour a pinch of salt into the cut under the “lid” of the vegetable and rub it over the pulp. Distribute a little garlic and herbs. Press the top a little.

6. Place the blanks in suitable dishes. It should be wide and deep.

7. Cover the top with a flat saucer. In size, it should cover all the vegetables without touching the sides of the dishes. If you don’t have such a plate, you can cover the preparations with a horseradish leaf, place a tea saucer and a small load on top (in this case, a jar of water).

8. In this form, fill them with hot brine. All vegetables must be covered with liquid.

9. We leave our design at room temperature for a day. In principle, then you can try it right away. But the degree of salting will be very low. Therefore, I advise you to put it in the refrigerator for another day. For convenience, you can transfer them to another bowl and also place them under a weight. This time a plate will be enough, without additional weighting.

Source – https://www.youtube.com/watch?v=qRe9jzNbRfc

Enjoy your meal!

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!

Armenian quick tomatoes - the most delicious proven recipe

Chop parsley, cilantro, basil and dill and place in a bowl. Here we also chop the peeled hot capsicum and chop one head of garlic. Instead of capsicum, you can also use ground chili. You can add more or less spicy ingredients, depending on your taste preferences.

Next, we fill each fruit with a spicy, aromatic filling and place it in a bowl. Glass containers, plastic bowls or enamel containers are best suited for pickling.

Having laid all the stuffed tomatoes, pour them with cooled brine.

Cover the dish with a lid or plate and leave at room temperature for 3 days.

Recipe for tomato Armyanchiki

Such an appetizer, of course, is not for everyone, however, it is impossible not to tell such a recipe, because Armenian cuisine is quite spicy, it loves spices and herbs.

Green tomatoes – 2 kg
Chili pepper – 150 g
Garlic – 100 g
Cilantro – 1 bunch
Water – 1.5 l
Salt – 60 g

With spicy filling

Wash each tomato. cut in half, but not all the way.
Wash the pepper and, without removing the core, cut it into fairly large pieces.
Peel the garlic and chop into slices.
The greens, which, by the way, can be chosen at your discretion, are washed and coarsely chopped. We don't throw away the sticks.
Combine greens, garlic and pepper in a plate.
We will need a saucepan or a bucket if you increase the amount of ingredients. Place green sticks at the bottom of this container.
We fill each tomato with the previously prepared mixture.
Now place the Armenian-style stuffed green tomatoes into the container quite tightly. You can place the remaining filling on top of the vegetables or, if desired, a sprig of any greenery.
Prepare the marinade from 1.5 liters of water and 60 g of salt. As soon as the liquid boils, pour it over our green tomatoes. We put a plate or dish on them, and on it, for example, a bottle of water or something heavy.
After 7-10 days, the tomatoes will be ready to eat.
After this, place the tomatoes in glass containers, fill them with the brine in which they were cooked and close the jars with nylon lids.
If after a few days a film of mold appears on the pan and tomatoes, do not be alarmed. Remove it, wash the plate and place it again on the tomatoes; you don’t need to apply any pressure.

We invite you to familiarize yourself with the Green bell pepper recipe for the winter with step-by-step photos.

This recipe makes green tomatoes very tasty and unusual. However, you will have to wait a whole month before trying the finished product.

Green tomatoes – 1.5-1.7 kg
Garlic – 5 cloves
Horseradish root
dill umbrella
Greenery
Water – 1.5 l
Granulated sugar – 35 g
Salt – 65 g

Kvasim

The tomatoes need to be washed.
Peel the garlic and leave the cloves whole.
We take the greens to taste and wash them.
Place horseradish, dill, garlic and herbs into a container.
Next, compact the green tomatoes into the container.
Cook the marinade from water, granulated sugar and salt, wait until it cools.
Pour the marinade into the jar and close it with a nylon lid. We move the tomatoes to a cool place and leave for 1 month.
Ready tomatoes are stored in brine for about 3-4 months.

Armenian green tomatoes are a delicious appetizer that can be prepared with a variety of ingredients, which, by the way, are available to everyone.

A beautiful and tasty winter snack is made from medium-sized tomatoes, which are divided into 4 parts. You can use cherry tomatoes, but cut them in half or pickle them whole.

The sterilization procedure should not be neglected, since the snack takes a long time to infuse and cool. You can place the cold preparation in a clean bowl, and then boil the jars for about 15 minutes from the moment the water boils in the pan. You can close the preservation with metal or nylon lids, which have also been previously sterilized.

The secret to quickly cooking green tomatoes Armyanchikov

You can get incredibly tasty instant Armenian tomatoes by following a few secrets.

Tomatoes should be filled with warm brine. Liquid temperature - no more than 40 degrees. Pouring tomatoes with hot marinade can ruin their appearance: the skin of the tomatoes will burst and they will lose their original shape. Therefore, the brine is prepared first, and while it is cooling, attention should be paid to the remaining ingredients.
Green tomatoes need to be kept in a pan with marinade a little longer than red ones.
There are several ways to cut tomatoes for stuffing. Firstly, in half, without cutting to the very end. In this case, the filling is placed in the cut. The second option is to cut off the top of the tomato, also not completely. The filling is placed on top and then covered with a kind of lid.

Armenian tomatoes for the winter

This cheerful name hides a super tasty green tomato preparation. Every gardener accumulates them in considerable quantities in the fall. Not everyone is able to ripen them, and the taste of such tomatoes is inferior to ripe ones picked from the garden. Housewives even try to use green tomatoes, from which they can make delicious preserves. There are many different preparations from unripe tomatoes. And one of the most successful recipes is Armenians made from green tomatoes for the winter.

Its name is telling and accurately indicates the origin of the workpiece. In accordance with the traditions of Armenian cuisine, this dish is spicy, prepared with the addition of herbs and garlic.

We won’t get too carried away; we’ll limit ourselves to only the most common ones: celery, parsley, dill. Goes well with tomatoes and basil.

Methods of preparing Armenians

There are two ways to prepare Armenians for the winter: pickling and salting. The latter method is used traditionally, while pickling is a modern option.

A special feature of all Armenian recipes is the preparation of tomatoes. They must be cut either in half or crosswise, but in both cases without cutting to the end. You can make a basket with a lid out of tomatoes by cutting out some of the pulp. The filling is placed into the cut.

Its components vary from very spicy to moderately spicy. Tomatoes for this preparation for the winter are rarely cut into slices. We offer one of these recipes. This dish is more like a tomato salad, but it tastes like real Armenians.

Armenians “delicious”

The dish is ready in three days. It can be served immediately and is also suitable for canning.

For 3 kg of green tomatoes you will need:

hot pepper 4-5 pieces;
0.5 cups each of 9% vinegar, finely chopped garlic, sugar and salt;
a large bunch of celery leaves.

A dressing mixture is made from hot pepper rings, chopped garlic and finely chopped celery, which is added to green tomatoes cut into slices.

Pour salt, sugar and vinegar in there. Place the well-mixed mixture under pressure. We keep it in the room.

Marinated Armenians

They can be prepared immediately in jars or marinated in a large container, and then packaged in glass containers.

Armenians in a bank

For every 3.5 kg of green tomatoes you need:

pepper, both hot and sweet;
garlic;
leaf celery;
dill in umbrellas;
marinade from 2.5 liters of water, a glass of 9% vinegar, 0.5 teaspoon of lemon, 100 g of salt, ½ cup of sugar, 5 peas of allspice and black pepper, the same number of bay leaves.

We cut the tomatoes lengthwise, but not all the way, cut the peppers into strips, turn the garlic into slices, they should not be too thin. Place a piece of each vegetable into the cut, adding a celery leaf.

Place the stuffed tomatoes in sterile jars. Heat the marinade from all ingredients until boiling.

Immediately pour the marinade into the jars and close them with lids.

There are many more recipes for fermented Armenians; they were prepared this way for many centuries, when vinegar was not yet used. You can ferment them directly in a jar, but more often this is done in a large container under pressure, and then distributed among the jars.

Fermented Armenians

For them we need green tomatoes and their filling. It is made from hot peppers with the addition of garlic. Greens used include basil, parsley, and cilantro. Those who wish can add bell peppers, carrots, apples, cabbage. We will fill the fermentation with brine. You need enough of it so that the tomatoes are completely covered. The proportions for it are as follows:

water – 3.5 l;
salt – 200 g;
sugar – 50 g.

We make a flower from each tomato: we cut small specimens into 4 parts, and large tomatoes into 6 or 8 parts, as in the photo.

Grind the ingredients for the filling and put them into the cuts. Place the stuffed tomatoes in a large container and fill with cold brine. We prepare it from all the ingredients according to the recipe, but for better preservation of the product we must boil it.

In the same way, you can cook marinated Armenians in a saucepan, but then you will have to add vinegar to the brine - a glass for the specified amount. Add it immediately after boiling. Otherwise proceed the same as in the previous recipe.

Everyone who has tried this preparation is delighted with it. Lovers of spicy dishes especially like it. Due to the content of garlic and hot pepper, Armenians are well stored, but, as a rule, this is not required, since they are eaten very quickly.

TOP 14 recipes for preparing Armenian tomatoes for the winter

Grind the ingredients for the filling and put them into the cuts. Place the stuffed tomatoes in a large container and fill with cold brine.

We prepare it from all the ingredients according to the recipe, but for better preservation of the product we must boil it.

Under pressure, fermented Armenians should stand in the room for about a week. In the future, they can be stored in the same container in a cold basement without removing the oppression. But it’s easier to put it in sterile jars, fill it with brine and keep it in a water bath for sterilization for about 15 minutes. Time given for liter jars. Seal them tightly and store in the cold. In the same way, you can cook marinated Armenians in a saucepan, but then you will have to add vinegar to the brine - a glass for the specified amount. Add it immediately after boiling.

Otherwise proceed the same as in the previous recipe. Everyone who has tried this preparation is delighted with it.

Lovers of spicy dishes especially like it. Due to the content of garlic and hot pepper, Armenians are well stored, but, as a rule, this is not required, since they are eaten very quickly.

A few words about the varieties of this recipe

Scientists have calculated that Armenian cuisine uses a variety of wild and cultivated flowers and herbs. The dressing mixture can be prepared by grinding all the ingredients in a food processor.

The exact amount of garlic and pepper depends on your desire, since the rest can simply be added to the jars. If you want the vegetables to ferment faster, you can not let the brine cool completely, but pour it into the fermentation while still warm.