Armenian quick tomatoes - the most delicious proven recipe. Armenian lightly salted tomatoes with garlic

This is the most delicious recipe for quick Armenian snacks. And most importantly, it tastes amazing and will appeal to all lovers of spicy, piquant pickles. Armenian tomatoes are ripe or unripe fruits stuffed with a variety of herbs, hot peppers and garlic. The appetizer is not only original and tasty, but also very beautiful, so it is not a shame to put it even on the festive table for dear guests.

Ingredients:

• tomatoes – 1500 g;
• hot chilli pepper - 1 pc.;
• dried laurel - 2 leaves;
• table salt – 110 g;
• basil greens - 1 bunch;
• parsley - 1 bunch;
• green cilantro - 1 bunch;
• dill greens - 1 bunch;
• garlic - 1 head;
• water – 2000 ml.

How to cook tomatoes in Armenian style

We make the brine from the very beginning so that it has time to cool before pickling the tomatoes in it. To do this, dissolve kitchen salt in water and add dried bay leaves. Bring the brine to a boil and cook for a couple of minutes. Next, remove from the stove and allow it to cool. We choose tomatoes that are small, red, ripe (although for this recipe you can also take unripe, hard fruits) and without defects. We wash them, tear off the tails if necessary. We make a cross cut on each tomato - this is where we will put the filling.

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.

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.

Armenian tomatoes are ready.

Recipe for preparing red tomatoes for the winter in Armenian

1. In the winter-spring period, the most popular snack on the table is meat and vegetable preparations for the winter. Sauerkraut, crispy pickled cucumber, juicy tomatoes with a piquant taste – there’s just too many different appetizers to list. Thanks to such a variety of snacks on the table, the imagination and skills of our beloved housewives, holiday tables in Russia have become famous for their wealth, generosity, and warmth almost throughout the world. The famous Armenian cuisine played a special role in this variety of snacks. Armenian preparations for the winter They are distinguished by their simplicity, a small number of ingredients, but which are incredibly well combined with each other, giving the dish a unique, special piquant taste, making Armenian preparations for the winter, in its own way, unique. Red tomatoes for the winter in Armenian style They are just such a preparation for the winter, let’s take a closer look at this dish
2. First of all, let's prepare the products. Wash the tomatoes (plum variety) and cut each into 4 parts, peel the onions, wash and cut into half rings. Rinse the parsley and dill under cold water and chop, but not too finely. Mix the greens. Tomatoes, onions and greens are cut into different dishes
3. Next we move on to the marinade. Place 1 liter of plain cold water in a saucepan. Add 1 tablespoon of salt and sugar and 5 tablespoons of 5% vinegar to the water. Mix everything until the sugar and salt crystals are completely dissolved in the water. Place the pan on the stove and bring to a boil over medium heat.
4. While the brine is boiling, we will start putting tomatoes in jars. Jars with a volume of 1 to 3 liters are best suited. Before adding tomatoes, the jars need to be sterilized. You need to put food in jars in the following order. Place a layer of tomatoes on the bottom of the jar, cover with a layer of onions mixed with parsley and dill. Place a layer of tomatoes on the greens and cover this layer with a layer of greens and onions and so on until the jar is full
5. Filled jars are filled with hot marinade and sterilized for 10 minutes without closing the lids. Before “rolling up” the jar, be sure to add one tablespoon of hot vegetable oil to it. We turn the closed jars upside down, wrap them in a blanket or sweatshirt and let them cool completely. We take the finished red tomatoes for the winter in the Armenian style to the basement, cellar or other dark and cool place. Red marinated tomatoes in Armenian style have excellent taste, are perfect for second meat courses, and the brine also has medicinal properties - it normalizes the gastrointestinal tract, replenishes the body with useful minerals and salts, instantly relieves hangovers and bad moods, and is recommended for pregnant women in moderate quantities

Armenian cuisine is one of the most delicious in the world. And recipes for preparing canned food emphasize the authenticity of this fact. Armenian tomatoes are a spicy dish with a pleasant aroma. The highlight of this preservation are green tomatoes collected from the garden in an unripe form.

Preparing jars and lids

To prepare this dish you will need jars and lids. The size of the containers depends on your preferences; you can use jars up to 3 liters.

Did you know?The largest tomato bunch weighed more than 9 kilograms. She was raised by a British farmer named Bokwock.

Note that for this recipe you will not need to sterilize the jars in advance, since this procedure will be carried out after they are filled.

But as for the lids, they should be boiled in boiling water for 5-10 minutes, after which they can be used for their intended purpose.

Kitchen tools

• In order to organize an effective spinning activity, you will need the following kitchen equipment:
• bowl for mixing ingredients;
• a saucepan for preparing brine over a fire;
• pan for sterilization;
• banks;
• covers;
• spoon for mixing ingredients;

meat grinder or other device for grinding garlic, herbs and seasonings.

Required Ingredients

• To prepare the recipe you will need the following ingredients:
• green tomatoes - 1 kg;
• garlic - 60 g;
• hot pepper - 2 pods;

cilantro and dill - 1 bunch each. Important!

• Brine composition:
• water - 800 ml;
• vinegar 9% -70 ml;

salt - 1 tbsp. spoon (to taste).

Recipe

To prepare these canned foods you will need:

You can always make adjustments to the preparation of this dish depending on your taste preferences. So, by experimenting with adding spices, you can choose the optimal set of ingredients that will give tomatoes a unique taste.

After the twist has cooled, it can be stored in the basement, refrigerator or balcony for a long time. The storage place itself should be dark, dry and cool. There is no need to adhere to a strict temperature regime, but the room should be from 0 to +18 degrees.

cilantro and dill - 1 bunch each. If during storage the brine begins to become cloudy and foam, forming dark spots, then you should immediately get rid of the jar with such contents.

Armenian tomatoes are a fairly common dish because they have a piquant taste and are suitable for the holiday table as an excellent appetizer. This dish can add variety to any meal.

Recipes from netizens

This is how my friend makes green tomatoes, she tried it - very tasty!!!

Filling: for 1 liter of water 4 tbsp. sugar and 1 tbsp. salt. For each jar 1 tbsp. vinegar, 2 tbsp. vodka. Cut the green tomatoes with a cross at the stem, insert a small clove of garlic into the cut and place in jars. Pour boiling water over them; as soon as they are warm, drain the boiling water. Prepare brine in this boiling water and pour it over the tomatoes. Pour vodka directly into the jar. Roll up.

http://forum.hlebopechka.net/index.php?s=&showtopic=2959&view=findpost&p=66349

Method for making pickles Caviar from green tomatoes: Cut green tomatoes into circles, onions into rings, grate carrots, cut sweet peppers into strips, cut parsley roots into circles or grate. Salt the vegetables, cover with a lid and keep in a cool room for about 10–12 hours.

Drain the brine, add sugar, black peppercorns, bay leaves, cloves and vegetable oil to the mixture.

I want 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 an appetizer 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.

Ingredients

To cook green tomatoes in Armenian style in a saucepan you will need:

green or brown tomatoes - 1.5 kg;

garlic - 1 head;

dill, parsley (greens) - 1 bunch each;

ground red pepper - 1 tsp. (or fresh chili - 1 pc.);

vinegar 9% - 1 tbsp. l.;

chilled water - 100 ml.

For the brine:

cold boiled water - 1 liter;

rock salt - 5 tbsp. l.;

sugar - 3 tbsp. l.

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.

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.