Green tomatoes in Armenian style: the most delicious recipes for the winter

Armenian marinated green tomatoes

Marinated green tomatoes are an excellent appetizer that you can serve on your holiday table without fear. This Armenian recipe is not very difficult to prepare, so even a novice housewife can handle it.

Green tomatoes – 2.5 kg
Garlic – 150 g
Chili pepper – 5 pcs.
Parsley, dill - 1 bunch each
Water – 250 ml
Salt – 100 g
Table vinegar – 180 ml

Spicy

Wash the tomatoes and each piece. cut into 4 parts; if the vegetables are large, you can cut into 6 parts.
Peel the garlic.
Wash the greens. In addition to the one indicated in the recipe, you can use another one, it all depends on your taste.
Wash the hot pepper and remove the core.
Grind the garlic, herbs and pepper using a blender or meat grinder. Be careful when handling pepper. Chili pepper juice can cause burns.
Place some chopped tomatoes in the container in which you will seal the appetizer, then place a layer of garlic, herbs and pepper on the vegetables. Fill the entire jar this way. Try to lightly compact the tomatoes so that they lie tightly enough in the jar.
Prepare a marinade from water, salt and vinegar.
After this, all containers with vegetables must be sterilized for 10-20 minutes, with the lid on the jar.
Immediately after the procedure, roll up the containers.

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.

Advice! 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.

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.

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.

Terms and conditions of storage

Armenian tomatoes can be preserved for at least a year. You don't have to put them in the refrigerator to do this. They store well:

in cold storerooms;
on window sills;
in kitchens;
in the basements.

The main condition is proper preparation and the air temperature is not higher than standard room temperature. If the conditions are met, the Armenian appetizer can be stored indefinitely.

If the lid of a jar with a twist stops being retracted, you should remove and open the jar before the tomatoes begin to ferment. Otherwise, there is a possibility that such a container will explode due to this.

There is no difference in shelf life between filling with brine or marinade. Salted and pickled tomatoes in Armenian style have one shelf life. The only difference is in the taste of the product.

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.

Green tomatoes in Armenian: a recipe for a spicy snack

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 . 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.

The simplest Armenian recipe

Pickled and pickled tomatoes get a little boring over the winter, and you want something interesting and unusual. The red tomato below has captivated many housewives. These tomatoes are prepared quite quickly and from the simplest ingredients. First you need to prepare all the necessary ingredients:

red, but not quite ripe tomatoes - three kilograms;
garlic cloves;
sweet bell pepper;
hot pepper;
dill (umbrellas);
celery (leaves).

Products needed to prepare the marinade:

clean water – 2.5 liters;
granulated sugar - half a glass;
table salt - one hundred grams;
table vinegar 9% - glass;
bay leaf - five pieces;
citric acid – four grams;
black peppercorns - five pieces;
allspice – eight pieces.

Cooking Armenians:

The main feature of the snack is how the tomatoes themselves look. They are cut crosswise at the top of each tomato. Chopped vegetables will be placed in each cut. Thus, the tomatoes will completely absorb all the aroma and taste of the other ingredients.
When the tomatoes are already chopped, you can proceed to the rest of the vegetables. The garlic is peeled and cut into thin slices.
Bell and hot peppers are seeded and the stalks are removed. Then the vegetables are cut into thin strips.
Place one slice of hot and sweet pepper, as well as garlic, into each cut on the tomato.
Next, start preparing the marinade. Water is poured into a clean prepared pan and put on fire. After the water boils, add all the necessary ingredients, except vinegar. Mix everything thoroughly until the sugar and salt are completely dissolved. Now you can pour in the vinegar and turn off the heat, the marinade is ready.
Containers for Armenians must be thoroughly washed with soda and sterilized. The jars can be boiled in water, held over steam, or heated in the oven. Then dill and celery umbrellas are placed at the bottom of the container. After this, you can lay out the tomatoes tightly but carefully.
The contents are poured with hot marinade and immediately rolled up with metal lids.

Attention! The Armenians will be ready to eat in just a couple of weeks.

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 pickled green tomatoes: recipe

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.

Cooking requirements

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

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

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

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