Traditionally, preservation of “pot-bellied” vegetables in the Armenian style occurs without the use of vinegar, and the tomatoes are stuffed with herbs and garlic. However, the recipe has become overgrown with many variations: the conventions are not always followed, but the preparation turns out no less tasty.
Choosing tomatoes...
Armenian canned brown and green tomatoes will turn out delicious if you choose the right main ingredient. You should not use spoiled fruits and tomatoes for harvesting, the skin of which has dents and cracks. It is important to pay attention to two more points.
- Form. Give preference to plum or bullet shaped tomatoes. The fruits of these varieties are covered with thick skin and contain a lot of pulp, but little juice.
- Color. Most often, green tomatoes that begin to turn brown are preserved. This is due to the fact that under the influence of the press and hot brine the fruits are deformed: the most durable and strong vegetables are needed.
Best fit brown tomatoes, but you can also make the preparation from green, pink and even red tomatoes.
...and other components
Traditionally, the preparation is made with herbs (parsley, cilantro, basil, dill), but there are also original recipes that involve the use of:
- bell pepper;
- cabbage;
- carrots;
- onions
You should use plain salt, not iodized salt. It’s great if you can get spring water.
3 methods of preservation
The task of preservation is to increase the level of acidity so that pathogenic microorganisms cannot develop and the preserved products do not spoil. Armenian tomatoes for the winter can be prepared in three ways.
- Pickling. Due to the functioning of beneficial microorganisms, lactic acid is formed, which is undesirable for bacteria.
- Salting. Lactic acid is formed, and salt assumes the role of a factor destructive to pathogenic microorganisms.
- Pickling. The essence of the method is the introduction of the finished acid. In the case of Armenian tomatoes, 9% vinegar is used.
The specifics of each method are reflected in the table below.
Table - Features of preservation methods
| Conservation type | pros | Minuses |
|---|---|---|
| Pickling | - Health safety; - preserving the taste of food (a little salt is added) | - relatively low shelf life |
| Salting | - Environmental friendliness; - the taste and aroma of the dish is revealed | - Requires a long fermentation process; - not suitable for those who do not like salty foods |
| Pickling | - There is no long fermentation process; - you can use a small amount of salt; - long shelf life | - Makes the taste of the dish more “flat”; - not suitable for people with digestive system problems; - additional sterilization of workpieces is required |
For Armenian tomatoes, salting is most preferable. This is the method traditionally used to make the workpiece.
Methodological subtleties
The conservation process, in addition to following step by step recipes, assumes proper preparation products and sterilization of cans and preparations. How to do it?
How to prepare food
- Rinse vegetables, herbs and herbs thoroughly.
- Remove peels from onions and garlic, and remove seeds and stems from peppers.
How to sterilize jars and lids
- Wash containers and lids with baking soda and laundry soap.
- Sterilize jars in any way (in the oven, multicooker, microwave, steam bath);
- Boil the lids for 10-15 minutes or pour boiling water over them.
Sterilization of jars and lids is a mandatory stage in the preparation of tomatoes in Armenian style. If this is not done, the tomatoes will spoil very quickly. When using fermentation and pickling, when the preparation is made in a saucepan, the vessel must be thoroughly rinsed and doused with boiling water.
How to sterilize workpieces
- Place a cloth napkin on the bottom of a large pan.
- Cover the jars with the preparation with lids (but do not screw them on) and place them in the container.
- Pour water into the pan so that it reaches the “shoulders” of the cans.
- After boiling, keep the containers in a steam bath.
The holding time in the water bath depends on the volume of the jar. The following table will help you figure this out.
Table - Sterilization time of workpieces
Sterilization of workpieces is only necessary when marinating.
Armenian tomatoes: 5 recipes
There are many options for how to cook tomatoes for the winter in Armenian style, which differ in the cooking technique and the set of ingredients used.
Classic
Peculiarities. The recipe for Armenian salted tomatoes requires a small amount of ingredients. Despite this, the taste of the preparation is multifaceted: spicy and spicy notes are shaded with a slight bitterness.
Ingredients:
- tomatoes - 1.5 kg;
- water - 2.5 l;
- salt - 125 g;
- garlic - head;
- hot pepper- two pods (or less, to taste);
- parsley and cilantro - a bunch;
- basil - sprig;
- bay leaf - two pieces.
Technology
- Finely chop the greens, pepper, garlic. Connect the components.
- Divide the tomatoes in half lengthwise: place the spicy mixture between the halves.
- Stir salt in water, add laurel, boil, remove from heat, cool.
- Place the stuffed tomatoes into jars.
- Pour brine over vegetables.
- Place two wooden sticks crosswise and press the tomatoes into each jar using this design.
- After three days, Armenian-style salted green tomatoes will be ready. Store the preparation in the refrigerator.
Lightly salted
Peculiarities. This option lightly salted tomatoes Armenian style with garlic will appeal to those who do not like too salty preparations.
Ingredients:
- tomatoes - 1 kg;
- water - 1 l;
- garlic - head;
- salt - a large spoon;
- parsley and celery to taste.
Technology
- Cut off the top part of the tomatoes and put the “caps” aside - they will be needed later.
- Using a spoon, remove the pulp from the fruit, chop finely and mix with chopped herbs and garlic.
- Fill the tomato “pots” with the prepared mixture and cover with “hats”.
- Place the fruits in a pickling container.
- IN cold water dissolve the salt, set aside, filter through several layers of gauze.
- Pour brine over the tomatoes, place a large plate on top and press down with pressure.
- Keep in a cool place for three days.
Original
Peculiarities. The specificity of the method lies in the special way of stuffing tomatoes. To make the dish less spicy, you can not cut the hot pepper, but place it whole on the bottom of the jar.
Ingredients:
- tomatoes - 1.5 kg;
- salt - 110 g;
- garlic - seven cloves;
- hot pepper - pod;
- cilantro and parsley - ten branches each;
- basil - five sprigs;
- cabbage leaf
Technology
- Dilute salt in water, add laurel, boil, cool.
- Wrap the greens in a cabbage leaf and chop finely.
- Chop pepper and garlic and mix with herbs.
- Cut each tomato crosswise, leaving about 1 cm short of the base.
- Chop each tomato with the prepared mixture.
- Place the workpiece in a saucepan or deep bowl, pour in brine, and weigh down with a press.
- Leave for three to four days.
With bell pepper and cabbage
Peculiarities. Tomatoes pickled with vegetables can be served as full meal. It is more convenient to prepare a snack in a large enamel pan. Stuffed tomatoes with vegetable filling decorate the festive table.
Ingredients:
- tomatoes - 2 kg;
- water - 1 l;
- bell pepper - four pieces;
- cabbage - head of cabbage;
- carrots - two pieces;
- garlic - head;
- hot pepper - pod;
- horseradish root, cilantro, celery, dill - to taste;
- sugar and salt.
Technology
- Chop the cabbage and mix with a small amount salt and press lightly.
- Finely chop the greens, chop the carrots on a coarse grater, cut the bell pepper into small cubes, mix.
- Cut off the tops of the tomatoes, scoop out the pulp with a spoon, and rub the inside of the vegetable with sugar and salt.
- Stuff the tomatoes with vegetable mixture.
- Place horseradish root in the bottom of a large saucepan. hot peppers. Then add a layer of tomatoes, herbs and chopped garlic. Repeat the sequence and continue until the vessel is full.
- Stir a tablespoon of salt in a liter of water, boil, and cool.
- Finely chop the tomato pulp, mix with garlic and pour the brine into the mixture.
- Pour the resulting solution over the tomatoes and keep under pressure for a day.
- Then put it in a cool place (preferably in the refrigerator) for four days.
Pickled
Peculiarities. The recipe will work for those who want to make tomatoes in Armenian style instant cooking. The ingredients are laid out in layers, which significantly saves time. Instead of chopped tomatoes You can use whole cherry tomatoes.
Ingredients:
- tomatoes - 3 kg;
- water - 1 l;
- onion - 1 kg;
- garlic - head;
- parsley, basil and dill - a bunch each;
- vinegar 9%, salt - according big spoon;
- sugar - two large spoons;
- vegetable oil - a large spoon for each jar;
- hot pepper to taste.
Technology
- Cut the tomatoes into halves, divide the onion into half rings, chop the greens and pepper.
- Place ingredients in jars in layers: tomatoes, garlic, herbs and peppers, onions. Repeat the sequence until the container is full.
- Stir sugar and salt in boiling water, let simmer for a couple of minutes, remove from heat, add vinegar.
- Pour boiling brine into jars.
- Sterilize the workpieces, add a tablespoon of oil heated in a frying pan to each container.
- Roll up.
Tricks of the “experienced”
Experienced housewives use several tricks when canning tomatoes. For example, to prevent vegetables from becoming deformed during preservation, each fruit can be pierced with a needle or toothpick at the base. Here are three more tips.
- How to make a blank original. In one jar of tomatoes put green, brown and pink vegetables, then the preparation will turn out beautiful, unusual and tasty.
- How to speed up the process. To make the preparation faster, you can chop the herbs and garlic with a blender, food processor or meat grinder. This is especially true when canning large volumes of tomatoes.
- What to do with the "surplus"? From the tomatoes remaining after canning, you can quickly prepare a nutritious lunch - an Armenian omelet. Remove the skin from the tomatoes and cut into large pieces and saute for vegetable oil. Pour the beaten eggs and salt into the frying pan, stir a little and close the frying pan. When the omelette is fried, add a few pieces of suluguni cheese, chopped parsley and basil. Let the scrambled eggs sit in the pan, covered, for two to three minutes.
Even a novice housewife can cook tomatoes in Armenian style. Having chosen a recipe, you can adjust it taking into account your own taste preferences: an accidentally added spice can become secret ingredient, giving the workpiece unique taste. For example, you can add a sprig of rosemary. What will be the highlight of your tomatoes?
Reviews: “My grandmother made them and taught me”
I only put celery, garlic and pepper and fill it with the same brine. Although I know that there is also such a combination of greens: celery, parsley, savory, basil, dill. Sprigs of dried dill are placed on top and under pressure so that they do not float up.
Barbariska, http://hlebopechka. ru/index. php? option=com_smf&Itemid=126&topic=141704.0
In our family, tomatoes were always stuffed with herbs and garlic, plus hot pepper A little. They left it to ferment. Extraordinary delicious snack. My grandmother made them and taught me how to do it. It’s good to add thinly chopped bell pepper (to the green mixture) to these tomatoes. Greens - not only dill, you can also have parsley, a little mint, celery, whatever you like. I know that in Georgia, housewives also made similar pickles, so it is incorrect to call them Armenian.
Svetlana, http://kuking. net/1_646.htm
My grandmother (may she rest in heaven) made green tomatoes the Armenian way (that’s what she called them). This is when a tomato is not cut completely in the middle and a circle (cut) of chili pepper, a slice of garlic and a slice (circle, stick) of horseradish are put into it like in a shell. Next, stuff the tomatoes into a jar and simple brine salt Have a snack with vodka and any strong and non-sweetened drinks in the cold.
POLE, http://forum. homedistiller ru/index. php? topic=102333.20
Armenian green tomatoes are one of the great appetizers that Caucasian cuisine is so rich in.
You can cook it lightly salted or salted for the winter. As befits this wonderful cuisine in general, the snack includes a whole set herbs, garlic and hot pepper. Spices and seasonings imbue tomatoes with delicious aromas and flavor.
Ingredients
- green tomatoes 1 kg
- red hot pepper 1 pod
- basil greens 1 sprig
- green cilantro 1 small bunch
- parsley 1 small bunch
- garlic 1 small head
- Bay leaf 2 pcs.
- salt 1/3 cup 250 ml
How to cook lightly salted green tomatoes in Armenian style
First you need to prepare the filling for the tomatoes. Divide the head of garlic into cloves, which, in turn, peel and rinse. Then chop very finely.
Wash the hot pepper, remove the seeds, and chop the pulp as finely as possible.
Rinse the basil, cilantro and parsley thoroughly and shake off the water. Remove the leaves from the basil sprig; you won't need the stems. Finely chop all the greens.
Place the basil, cilantro, parsley, garlic and red pepper in a small bowl and mix well.
Wash the tomatoes. Using a sharp small knife, make a deep horizontal cut on each tomato, leaving about 1 cm of the fruit uncut.
Distribute the previously prepared filling over the tomatoes, placing it in the cuts as tightly as possible.
Next you need to prepare the brine. Boil 1.6 liters of water in a saucepan. Add salt.
Add laurel leaves. Boil the brine for 5 minutes. Then remove from heat and let cool.
Carefully place the stuffed tomatoes in an enamel or glass pan. To avoid oxidation, do not use metal utensils for this purpose.
Pour cold brine over the tomatoes. It should completely cover the fruit.
Cover with a clean, flat plate of suitable size and place a weight on top. You can take a jar or cup of water as a load, but an ordinary stone (only thoroughly washed with soap) will do.- Leave the pan with tomatoes in a warm place for 3-4 days.
- After this time, lightly salted green tomatoes in Armenian style are ready. They go perfectly with boiled and fried potatoes, soft puree and boiled rice.
It is considered that they are placed in jars along with cucumbers and a slight addition of other vegetables. But you can prepare them a little differently. We offer you one of original recipes- a salad called “Salted tomatoes in Armenian style.” The dish differs from others in its use large quantity onions and greens. It is also necessary to comply with a mandatory condition - lay the vegetables in the jar in layers, sprinkling each of them with chopped herbs. These prepared Armenian tomatoes for the winter will surprise you with their juiciness and piquant flavor. pleasant taste. For canning, take fruits that are dense and fleshy, with a thick layer of pulp and a minimum of juice.
Armenian tomatoes: necessary ingredients
Vegetables to put in jars:
Fresh, excellent quality tomatoes;
Onions (medium size);
Fresh garlic cloves;
Lots of greens (to taste - parsley, dill, spicy celery).
Ingredients for marinade:
1 liter of raw water;
1 tbsp. l. salt;
Dry bay leaf (1-3 pcs.);
Black peppercorns (5-6 pcs.);
2 tbsp. l. Sahara;
1 tbsp. l. weak (5%) vinegar solution.
For pouring into jars before sterilization:
1 tbsp. l. boiled any (preferably “fragrant”) vegetable oil.
Tomatoes in Armenian style: placing vegetables in jars
Wash all ingredients (including greens) in cold water. Peel the onions and garlic first. Divide the tomatoes into two parts, cutting them, and free them from the place where the stalk is attached. Very large, dense fruits can be harvested in slices. Chop the onion into large half rings. Turn the greens and garlic into a small juicy mass. It is best to use them as containers for preparing snacks. liter jars(pre-scalded or sterilized). First place a layer of tomatoes on the bottom, filling no more than 1/3 of the height. Then sprinkle onions, garlic and herbs on top. The height of this layer will be half that of the previous one. Alternating all the ingredients, fill the jar to the top, tamping down a little, and finish with the tomatoes.
Tomatoes in Armenian style: pouring marinade
Place 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 fill the container with all the vegetables, and then cook the spicy liquid. Fill the jars with it, pouring it carefully, in small portions, so that the glass does not burst. The required level of marinade is not reaching 1-1.5 cm to the edges. After filling all the jars with the solution, add vegetable oil to each.
Tomatoes in Armenian: sterilization and rolling
Place the jars, covered with lids, in a wide, low saucepan with a thick bottom, having previously covered the inside with a towel. Then carefully, directing the stream between the cans, fill the container warm water. Place the pan over medium heat and gradually bring to a boil. It is necessary to sterilize with moderate “gurgling” liter jars 15-17 min. Remove them after warming up, roll them up and, turning everything upside down, wrap them well in a warm blanket. After cooling and checking for good sealing, store the snack in a cool place.
Cooking gorgeous tomatoes in Armenian. Most delicious recipe quickly preparing them in front of you. You can taste the tomatoes after a couple of days; the taste will not leave anyone indifferent. The tomatoes are so bright and piquant that you can’t stop eating them. Tomatoes can be served with meat dishes, as well as with porridge or potato dishes. To fill the tomatoes, take a little basil, add a little dill, parsley and garlic - an amazing aroma is guaranteed.
Ingredients for tomatoes:
- water – 2.5 l;
- salt – 0.5 cups;
- tomatoes – 1 kg;
- garlic – 1 head;
- parsley, dill, basil - to taste.
How to cook tomatoes in Armenian style
Prepare the tomatoes, it’s good if they are dense, you can even take brown tomatoes.
Tear off the stems of the tomatoes, wash and dry the tomatoes, and remove the place where the stem grows. Make a deep cut in each tomato.
Peel the garlic, wash all the prepared greens. Garlic can be grated on a coarse grater or finely chopped with a knife. Also cut clean greens as finely as possible. Place all prepared ingredients in a bowl and stir.
Fill the prepared tomatoes with a mixture of herbs and garlic.
Boil water on the stove and dissolve salt in it, then cool the brine completely. Pour brine over the tomatoes, cover with a plate and place a small weight.
Leave the tomatoes for 2-3 days, maybe 4. After a while, take a sample from the gorgeous delicious tomatoes, you will definitely like it!
Bon appetit!
Armenian cuisine is famous for its savory dishes, which are prepared with the addition of various herbs and spices. One of the popular winter snacks is green tomatoes, which differ from Russian preparations.
If your tomatoes did not have time to fully ripen before the air temperature dropped, then do not worry. They can be preserved for the winter in a special way. This spicy snack will appeal to all family members.
To store the dish long time, must only be used quality products. The tomatoes should be quite firm. Also, do not forget to sterilize the jars by steaming microwave oven or in the oven.
Today you can find many ways to prepare armenian snack. In this article we will look at the most delicious recipes for pickling tomatoes.
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 to get more spicy dish, then 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 the pan, add sugar, salt and table vinegar. Place on the stove and bring to a boil.
Fill a jar with hot brine stuffed tomatoes and screw it on with a metal lid.
After 3-4 days you can try pickled spicy snack. Bon appetit!
Armenian green tomatoes with celery without vinegar (the most delicious recipe)
There is one more interesting option preparations. 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 the tomatoes and wash them well 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 to a saucepan with water table salt. Bring the liquid to a boil.
Tara with stuffed tomatoes pour 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.
Green Armenian tomatoes for the winter in slices: the best recipe
If you do not want to prepare whole tomatoes with filling, then use with the following recipe. Here the fruits are cut into small pieces. Watch the video for the cooking technology:
You can experiment a little with spices and herbs. The appetizer goes well with fish and meat dishes. Therefore, in winter, you can diversify your usual diet.
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 to get more savory dish, then there is no 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 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.
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