Hot peppers Wash the garlic and herbs. Cut into small pieces, crush the garlic with a knife. Put everything in a blender and beat into a heterogeneous mass. It is better to use a series of short beats so that the mass is obtained 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 place and the tomatoes will come out much tastier.
Spread 1/6 of the tomatoes on top of the tomatoes. spice mixture from a blender. Close the lid and shake the jar well.
Pour 2 liters of water into a saucepan and dissolve the salt and sugar. Fill the jar with as much as you like, but there should be about 7-8 mm of empty space between the liquid and the lid. Add allspice into a jar and pour 50 ml of vinegar for every liter of brine.
Prepare a nylon lid for preservation. For proper corking, it is enough to warm the lid in boiling water for 10-12 seconds and put the jar on the neck. You can safely store such salting for half a year, and if in the basement, then almost 2 times longer. feast on delicious tomatoes in Armenian it is possible after 1.5 months. By this time, they will infuse enough and become dense, fragrant and moderately spicy.
Armenian cuisine is famous for its savory dishes, which are prepared with the addition of various seasonings and spices. One of the popular snacks for the winter is green tomatoes, which are different from Russian blanks.
If your tomatoes did not have time to fully ripen before the air temperature drops, then do not worry. They can be stored for the winter in a special way. A spicy snack that all family members will love.
To keep food long time, you only need to use quality products. Tomatoes should be fairly firm. Also, do not forget to sterilize the jars for a couple, in microwave oven or in the oven.
Today there are many ways to cook Armenian snack. In the article, we will consider the most delicious recipes for salting tomatoes.
A piquant preparation can be served at the table in a few days. You can adjust the spiciness of stuffed tomatoes on your own 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 tablespoons of granulated sugar;
- 1 tbsp salt;
- 6 tbsp 9% table vinegar.
Cooking
First, finely chop the parsley. Cut the hot pepper, peel the garlic and mix with herbs. We pass these products through a meat grinder. If you want more spicy dish, then do not remove the seeds from the pepper.
At the bottom of a sterile jar we send a couple of dill umbrellas, 2 sprigs of dill and peppercorns.
Try to pickle tomatoes of the same size. On the fruits, we make cuts almost to the end, as shown in the photo below. Fill them with the prepared mixture of garlic and pepper with parsley.
Fill the jar and fill with boiling water. Cover the container with a lid and leave for 20 minutes.
At the next stage, pour the liquid into the pan, add sugar, salt and table vinegar. Put on the stove and bring to a boil.
Fill jar with hot brine stuffed tomatoes and screw it on with a metal lid.
After 3-4 days you can try pickled spicy snack. Enjoy your meal!
Armenian green tomatoes with celery without vinegar (the most delicious recipe)
There is one more interesting option cooking. We will use celery in it, but we do not add vinegar. Such a preparation is not only spicy, but also very tasty. Therefore, be sure to use this harvesting method.
Ingredients:
- 1 kg of green tomatoes;
- 50 g hot pepper;
- 1 bunch of green celery;
- 50 g of garlic;
- 1 liter of water;
- 2 tablespoons of table salt.
Cooking
Sort the tomatoes and wash well cold water. Then we make deep cuts, but not completely, so that the fetus retains its integrity.
To prepare the filling, grind the garlic, hot pepper, and celery leaves. We mix everything thoroughly.
Now we stuff the tomatoes with the prepared vegetable mixture.
Banks are pre-sterilized. For clarity, in the recipe we will pickle the tomatoes in a bowl. Place a few stalks of celery on the bottom of the container, and then compactly distribute the stuffed fruits.
To prepare the marinade, add to a pot of water edible salt. 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 remove it in a cool place. It will take about 10 days for the fruits to marinate well.
Green Armenian tomatoes for the winter in slices: the best recipe
If you do not want to harvest whole tomatoes with stuffing, then use next recipe. Here the fruits are cut into small pieces. See the video for the cooking technology:
You can experiment a little with spices and spices. Appetizer goes well with fish and meat dishes. Therefore, in winter, you can diversify your usual diet.
Instant Armenian green tomatoes in a pot or bucket without sterilization
If you want to pickle tomatoes not only for the winter, but also put some on the table in a few days, then use the following recipe for cooking.
Ingredients:
- 1.5 kg of green tomatoes;
- 2 pods hot pepper;
- 1 head of garlic;
- 125 g of salt;
- 1 sprig of parsley, cilantro and basil;
- Bay leaf.
Cooking
- To make the filling, grind the garlic and pepper. If you want to get more savory dish, then the seeds do not need to be removed. Mix with chopped herbs;
- Wash the tomatoes and pat dry with paper towels. Making deep cuts
To prevent the skin of the fruit from cracking, make several holes in them with a toothpick or fork.
- We stuff the tomatoes and put them compactly in a saucepan or an enameled bucket;
- To prepare the brine, put a container of water on the stove, add Bay leaf and salt. Bring to a boil;
- Pour tomatoes with marinade and leave under oppression for three days.
After that, you can distribute some of the fruits in clean jars and pour in brine. Save some for tonight's dinner.
Armenian green tomatoes for the winter in jars - lick your fingers
Consider another delicious recipe for harvesting. Here we will cut the tomatoes into medium slices. The appetizer is really very tasty that you can lick your fingers.
Ingredients:
- 5 kg of green tomatoes;
- 10 pods of hot pepper;
- 300 g of garlic;
- 5 bunches of any greens;
- 3 tablespoons of sugar;
- 5 tbsp salt;
- 400 ml 9% vinegar.
Cooking
We wash the fruits under running water, remove the stalks and cut into quarters.
At the next stage, we pass garlic and pepper through a meat grinder and mix this mass with chopped herbs. Add sugar, salt and vinegar to the tomatoes. Leave for one hour room temperature.
Then the snack should be boiled for 15-20 minutes. When the salad has cooled, we distribute it in sterile jars and put it in a cool place.
These are the recipes for the winter I picked up 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 cuisine is one of the oldest in the world. Her dishes are spicy, spicy, they have a lot of salt and seasonings: pepper, garlic, cumin, spicy greens. Therefore, Armenian-style tomatoes salted for the winter are significantly different from the tomatoes we are used to, salted according to Russian recipes.
Methods for preparing spicy, odorous, spicy tomatoes are different: they are salted, pickled, fermented, made lightly salted. Additional Ingredients as a rule, herbs act, however, there are recipes with bell pepper, carrots, garlic, and onions. Vegetables can be salted whole, cut into pieces or stuffed. For salting tomatoes in Armenian, both ripe red and brown or green fruits are suitable.
The peculiarity of Armenian salting is that vinegar is used very rarely, and in the vast majority of cases, tomatoes are salted not whole, but stuffed.
Armenian Tomatoes - General Cooking Principles
Tomatoes of the pulka and cream varieties are very good for salting according to Armenian recipes: they have little juice, the skin is very dense, and there is a lot of pulp. It is necessary to select strong fruits, without dents and spoiled places, wash them well and dry them.
For small half-liter jars, tomatoes should be cut into pieces (green vegetables are good cut into circles). When stuffing, the upper “lid” (part of the stalk) is cut off, the pulp is selected with a spoon and used to prepare green minced meat from herbs and vegetables.
It is better to take a hot onion in order to achieve more spicy taste. From herbs you need basil, cilantro, parsley or dill. It is not necessary to follow the recipe exactly: Armenian-style tomatoes are loved creativity.
Preparation of vegetables consists in washing, removing the husk, skin, seeds, stalks. Vegetables are cut according to the recipe or used whole.
A prerequisite for successful salting is the sterilization of cans for a couple or in the oven. It is necessary to strictly observe the processing time, otherwise the tomatoes will deteriorate. Don't forget the lids! Metal should be boiled for several minutes, kapron should be poured over with boiling water.
Sterilize filled tomatoes glass jars you need in a pot of boiling water: half-liter jars for ten minutes, liter fifteen minutes.
Armenian Stuffed Tomatoes "Spicy"
Sharp spicy taste quick tomatoes in Armenian you can enjoy it in four days. Supporters will love the recipe proper nutrition You don't have to use vinegar. If two hot peppers seem like a lot, you can take one or even half.
Ingredients:
One and a half kilograms of ripe tomatoes;
Two pods of hot pepper;
Large head of garlic;
A bunch of cilantro and parsley;
A sprig of basil;
2.5 liters pure water;
Two bay leaves;
Half a glass of salt.
Cooking method:
For the filling, finely chop hot pepper, herbs, garlic, mix.
Cut the tomatoes lengthwise: you will need to place the filling in the cut.
Boil the marinade from water, salt and parsley. Cool down.
Stuff tomatoes with green mixture.
Place tightly in a container for salting.
Fill tomatoes with brine completely.
Install on top of the load. If the tomatoes are salted in a jar, drown them with wooden sticks set crosswise.
You can take a sample after four days.
Tomatoes can be laid out in jars, poured with brine, but they will have to be stored in the cold.
Armenian Stuffed Tomatoes "Salted"
Variant of the previous recipe with less salt and without hot pepper. Armenian-style tomatoes stuffed with herbs and garlic can be tasted very quickly.
Ingredients:
One and a half kilograms of red tomatoes;
Large head of garlic;
A bunch of parsley;
Celery greens (if you like)
15 grams of salt;
Liter of water;
Two tablespoons of salt (30 grams).
Cooking method:
Cut the core from the tomatoes, set the stalks aside.
Chop greens and garlic very finely.
Mix tomato cores, herbs and garlic in the form of minced greens.
Stuff the tomatoes with stuffing.
Place the tomatoes tightly in the pickling container so that they do not turn over after pouring the brine.
For brine, pour salt into a liter of water, boil.
Pour the cooled brine over the tomatoes.
Install cargo.
Test to remove after three or four days.
Armenian Pickled Tomatoes
The beauty of this recipe is the free ratio of these ingredients. Option fit for experienced housewives. Unusual taste pickled tomatoes in Armenian can be assessed in a month.
Ingredients:
Tomatoes (how many will go into a three-liter);
Six cloves of garlic;
dill umbrella;
A small horseradish root (or 3-4 cm thick root);
Basil, cilantro (as much as you want);
hot pepper (optional);
One and a half liters of water;
30 grams of sugar;
60 grams of salt.
Cooking method:
Put garlic, horseradish, greens, pepper on the bottom of the jar.
Fill a jar with hard, low-juicy tomatoes.
Boil the brine from water, salt, sugar. Cool down.
Pour jars of tomatoes with cooled sweet-salty brine.
close jar nylon cover, put away in a cold place.
Tomatoes will be completely ready after one month.
You can store them in brine for no longer than four months.
Armenian tomatoes with onions
Spicy, spicy taste Armenian-style tomatoes large quantity Luke is a pleasant surprise. Vinegar will give additional sharpness, and the amount of it can be changed to your own taste. The taste is very pleasant, sweetish, acetic sharpness is not noticeable. The amount of vegetables and seasonings is arbitrary.
Ingredients:
Tomatoes;
Parsley;
Vegetable oil;
table vinegar(9%) one tablespoon;
Liter of water;
Salt a tablespoon;
Sugar two tablespoons;
Peas of black pepper;
Bay leaf;
Cooking method:
Cut firm dense tomatoes into halves, large fruits into quarters.
Cut the onion into thick rings or (if the onion is large) into half rings.
Leave greens whole or coarsely chopped.
Sterilize jars.
Put onions, herbs, a layer of tomatoes on the bottom of the jar.
Repeat layers of onions, greens, tomatoes to the neck of the jar. The top layer is tomatoes.
Boil water with salt, sugar, after boiling, pour in vinegar, throw pepper and bay leaf. Cool down.
Pour marinade over tomatoes.
Sterilize filled jars in boiling water, covered with lids. Banks should stand in boiling water up to the neck. You need to put them on a wooden circle, a towel or a fabric folded in several layers.
Remove jars from boiling water, pour under the lid on a spoon vegetable oil, roll up.
Tomatoes in Armenian "Vegetable Paradise"
Quick, original version Armenian-style tomatoes with vegetables magical taste. Such tomatoes will be very good for boiled potatoes. Juicy, thick marinade is tender, moderately spicy and very tasty.
Ingredients:
Two kilograms of tomatoes;
A small head of cabbage;
Four bell peppers;
Two large carrots;
One hot pepper;
Large head of garlic;
Dill, celery, cilantro (to taste);
Liter of water;
Horseradish sheet.
Cooking method:
Shred the cabbage finely.
Salt the cabbage, mash with your hands.
Pepper cut into small slices.
Finely chop the greens.
Grate carrots on a coarse grater.
Mix cabbage with carrots, peppers, herbs.
Chop the garlic.
Cut off the tops of the tomatoes and pick out the cores.
Grate the tomatoes with salt and sugar minced vegetable.
Put a sheet of horseradish at the bottom of the pan, then scrap the tomatoes.
Cover the tomatoes with herbs, distribute the chopped garlic.
Repeat layers to the top of the pan.
Boil the brine from a liter of water and two tablespoons of salt.
Finely chop the cut out tomato cores, mix with chopped garlic, pour in the brine and mix well.
Pour the marinade over the tomatoes, without waiting for it to cool.
Put oppression, marinate for a day.
Move the bowl of tomatoes to refrigerator compartment.
Try finished product possible in four days.
Brown tomatoes in Armenian "Sharp"
Salt brown tomatoes Armenian is very simple. No Vinegar or Sugar: Spoiling Yourself Occasionally is Amazing delicious dish maybe even on a diet.
Ingredients:
Two kilograms of brown tomatoes;
Two pods of hot chili pepper;
Large head of garlic;
Bay leaf;
A bunch of cilantro, basil, parsley:
Five liters of water;
A glass of salt.
Cooking method:
Prepare green minced meat from finely chopped greens, garlic and pepper.
Cut the tomatoes deep but not all the way.
Place the stuffing inside the tomatoes.
Place stuffed fruits tightly in a deep saucepan.
Prepare a brine from water and salt.
Pour the cooled brine over the tomatoes, set the load.
You can eat ready-made tomatoes in three days.
Armenian stuffed green tomatoes
original green recipe stuffed tomatoes in Armenian will appeal to lovers of spicy, spicy, sweet and sour dishes. A mint note will give the tomatoes a special charm. The number of ingredients is taken by eye. You can not use a meat grinder to prepare the filling. You can store such salting at room temperature not less than a year.
Ingredients:
Dense low-juicy tomatoes;
Greens: tarragon, cilantro, parsley, mint, celery;
Hot peppers;
For the marinade: a liter of water, one tablespoon of sugar, vinegar, salt.
Cooking method:
Prepare minced meat from finely chopped greens, garlic, pepper.
Cut off tops from tomatoes.
Scoop out the pulp carefully.
Cut the middle of the tomatoes and mix with minced meat.
Stuff the tomatoes, cover with "lids" and place tightly in sterilized jars.
Boil the marinade and pour into jars while boiling.
Cork.
Armenian green tomatoes with cilantro
Very spicy canned snack will delight lovers of spicy food. green tomatoes, fragrant garlic and hot pepper - laconically and tasty. Vinegar allows you to keep jars of tomatoes not in the cold, but at normal room temperature.
Ingredients:
Half a kilo of green, with a slight brown bloom of tomatoes;
30 grams of peeled garlic;
One chili pepper;
A bunch of cilantro;
Liter of water;
a spoonful of salt;
A spoonful of vinegar.
Cooking method:
Cut green tomatoes into halves or quarters (depending on size).
Chop vigorous, not sluggish greens finely or pick with your hands.
hot chili mince the peeled garlic.
Mix tomatoes, herbs, chopped hot peppers and fragrant garlic.
Put tomatoes with vegetables and herbs in sterilized jars.
Boil the marinade.
Carefully pour boiling marinade over tomatoes.
Cover jars with lids scalded with boiling water and sterilize for 10-15 minutes.
Cork jars, cool upside down.
- 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, chopped on a grater or chopped with a knife - all this affects the taste of the dish.
- For salting, you need to select vegetables of the same size: they will be salted evenly. Armenian recipes they do not like long cooking, so it is better to select fruits that are small or medium in size.
- Green tomatoes should soften a little, gain juice, you don’t need to pick them completely hard. Light brown bloom - ideal maturity for green tomatoes.
- AT Armenian cuisine you can use not only red and green, but also brown, pink tomatoes. You can experiment by salting the fruits different colors: it will turn out not only varied in taste, but also very beautiful.
- To avoid cracking, carefully pierce the fruit at the stalk with a fork or toothpick. Boiling water will not damage the chopped skin, and the tomatoes will keep aesthetic appearance and more likely to fade.
- It is impossible to prepare jars of the same taste in different batches. Many factors influence the final taste of salting: water, a little more or less salt, herbs, garlic, the degree of ripeness of tomatoes. Therefore, each batch will have individuality and a special taste.
It is considered to put them in jars along with cucumbers and a slight addition of other vegetables. But you can prepare them in a slightly different way. We offer you one of original recipes- a salad called "Armenian Salted Tomatoes". The dish differs from others in its use a large number onions and greens. It is also necessary to observe the obligatory condition - to put the vegetables in a jar in layers, while sprinkling each of them with chopped herbs. Such prepared tomatoes in Armenian for the winter will surprise you with their juiciness and spicy taste. pleasant taste. Take fruits for preservation dense and fleshy, with a thick layer of pulp and a minimum of juice.
Armenian Tomatoes: Essential Ingredients
Vegetables to put in jars:
Fresh, excellent quality tomatoes;
Onion (medium size)
slices of fresh garlic;
A lot of greens (to taste - parsley, dill, spicy celery).
Marinade ingredients:
1 liter of raw water;
1 st. l. salt;
Bay dry leaf (1-3 pieces);
Black peppercorns (5-6 pcs.);
2 tbsp. l. Sahara;
1 st. l. weak (5%) solution of vinegar.
For filling into jars before sterilization:
1 st. l. boiled any (preferably "smelling") vegetable oil.
Armenian Tomatoes: Putting Vegetables in Jars
Wash all ingredients (including herbs) in cold water. Peel the onion and garlic first. Divide the tomatoes into two parts, cut, and free from the attachment point of the stalk. Very large dense fruits can be harvested in slices. Chop the onion into large half rings. Greens and garlic turn into a small juicy mass. As containers for preparing snacks, it is best to use liter jars(previously scalded or sterilized). At the bottom, first lay a layer of tomato, filling no more than 1/3 of the height. Then top with onions, garlic and herbs. The height of this layer will be half the height of the previous one. Alternating all the ingredients, fill the jar to the top, tamping a little, and finish with tomatoes.
Armenian-style tomatoes: pouring with marinade
Put bay leaf, salt, pepper, sugar in water and boil until completely dissolved. bulk products. Add vinegar before turning off. The marinade is made immediately before pouring into jars. Therefore, first completely lay all the vegetables in the container, and then boil the spicy liquid. Fill jars with it, pouring carefully, in small portions, so that the glass does not burst. The required marinade level is 1-1.5 cm short of the edges. After filling all the jars with a solution, add vegetable oil to each.
Armenian tomatoes: sterilization and seaming
Place the jars, covered with lids, in a wide, low saucepan with a thick bottom, after laying a towel inside. Then, carefully, directing the jet between the banks, fill the container with warm water. Place the saucepan over medium heat and gradually bring to a boil. Sterilize with moderate "gurgling" liter cans 15-17 min. Remove them after warming up, roll them up and, turning everything upside down, wrap it up well with a warm blanket. Store the snack after cooling and checking for good sealing in a cool place.
Salad or appetizer called " Armenian Tomatoes» is prepared from strong, ripe tomato. The fleshy oblong tomatoes, which are called "cream" or "pulka", are best suited for her. They have a dense skin, a thick layer of pulp and little juice - just what you need for this recipe. Any bow will do, but it's better to have it sharp varieties- for a richer and more contrasting taste. Choose greens from what is available - parsley, dill, and celery will do. I usually make a mixture of parsley and celery.
As for the marinade, you need to try it and adjust it to your taste. Someone likes tomatoes to be sour, while someone prefers sweet ones. In this recipe, the taste of the tomato is soft, slightly sweet, vinegar is not felt.
Armenian tomatoes - recipe.
Ingredients:
Thick-skinned, fleshy tomatoes
Dill, parsley
Odorless vegetable oil
Vinegar 5-6% (if you like sour spicy salads, then 9%)
Salt and sugar
Peppercorns, garlic, bay leaf (optional)
Vegetables are taken in any quantity and any proportion, and there is a recipe for the marinade, it will be written below.
Wash tomatoes and cut in half. Cut out the part where the stem is. If a large tomatoes, then we cut them into slices (each half into 4-6 parts), medium and small tomatoes cut into 2-4 parts, as for any .
We clean the onion. We cut in half rings, not very finely. If the onion is small, then you can cut into rings.
Banks need to be sterilized in any way convenient for you (in the oven, over steam, scalded with boiling water). Put a layer of tomato on the bottom, about a third of the volume of the jar (if a liter, then less). Next, lay the onion rings and greens. So we alternate the layers to the top of the jar. The top layer is made from tomatoes.
We cook the marinade. For a liter of water you need 1 tbsp. l. salt and 2 tbsp. l. Sahara. Vinegar pour 1 tbsp. l. If desired, you can add bay leaves and peppercorns to the marinade. Let the marinade boil.
Pour the marinade into filled jars.
Pour so that the marinade slightly overflows.
We put the jars in the pan (put a towel on the bottom of the pan). pouring warm water so that it reaches the "shoulders" of the cans. We cover with lids (do not roll up!) And let the water boil in a saucepan. From the moment of boiling cans of 0.5 liters. sterilize 10 minutes, 1 liter. - 15 minutes.
Loading...