What is good National cuisine geographically close peoples: the products are almost the same, the taste is unusual, but not repulsive with unusualness. Familiar but new. Isn't this what hostesses and hosts want to diversify the table?

The best Armenian tomatoes are made from brown tomatoes. The main ingredients are garlic and a lot of greens. If you ever did pickled tomatoes, the cooking procedure will be familiar to you.

We will do all the calculations for 2 kg of tomatoes, this amount will just fill a rather large dish, in which it is convenient to salt them.

Shall we start?

Armenian tomatoes without vinegar

Despite the fact that there is no vinegar here, these Armenian-style tomatoes will be quite spicy, and besides, noticeably salty. Not really diet dish, be careful.

We will need:

• 2 kg of tomatoes;
• 2 hot red peppers;
• 1 head of garlic;
• 1 bunch of parsley;
• 1 bunch of cilantro;
• 1-2 sprigs of basil;
• 1 Bay leaf.

The amount of brine depends on the dishes in which you will cook. It may take a liter or two. For 1 liter We will take water

• 2 tbsp. l. salt.

In the form of dishes, a large saucepan is perfect. We will also need something to cover the tomatoes on top (a plate or a wooden circle) and oppression. In the form of oppression, a jar filled with water is excellent.

1. I wash my dishes well.

2. Wash and let dry the tomatoes. We wash the greens, peel the garlic, remove the seeds from the peppers.

3. Finely chop greens, garlic and peppers, mix. This is our filling.

4. We do not cut the tomatoes completely, leaving about a centimeter. There are two options: cut in half or remove the “lid”. Do what makes you feel better.

5. We tightly stuff the cuts of tomatoes with herbs with garlic and pepper.

6. Put the tomatoes in a bowl.

7. Prepare the brine: dilute salt in water, add bay leaf and bring to a boil, stirring until the salt dissolves.

8. Let the brine cool down and pour over the tomatoes so that the liquid covers them. We put a plate on top, put oppression and put it in a cool place.

Armenian tomatoes will be ready in 2-3 days.

Advice: put stronger tomatoes on the bottom of the container so that they retain their shape. Tomatoes are softer place higher.

Armenian tomatoes with pepper

These tomatoes will be more similar in taste to pickled ones than the previous ones: vinegar, salt and sugar are in the filling.

We will take:

• 2 kg of tomatoes;
• 2 hot red peppers;
• 2 bell peppers;
• 1 head of garlic;
• 1 bunch of parsley;
• 1 bunch of dill.

To fill 1 liter of water we need:

• 2 tbsp. l. salt;
• 2 tsp Sahara;
• 3 art. l. vinegar.

1. We prepare the dishes by carefully washing them. With a plate or a circle with which we will cover, we do the same.

2. Wash tomatoes and let dry. We also wash the greens, clean the garlic and peppers.

3. Grind garlic, peppers and herbs in a blender or meat grinder.

4. We cut the tomatoes - as in the recipe above, either in half, or partially remove the “lids” from above.

5. Fill the tomatoes with stuffing.

6. We put the tomatoes in the prepared dishes.

7. Add salt and sugar to the water, bring to a boil, stirring until dissolved. Remove from heat and add vinegar.

8. Let the filling cool and pour over the tomatoes.

9. Cover with a plate, put oppression and leave alone in a cool place.

3-4 days - and the tomatoes are ready! Similar recipe pickled tomato is in .

Advice: no need to shove the stuffing into the tomatoes if it does not fit already. Remaining - add soy sauce and vegetable oil and you got great gas station for vegetables.

Armenian tomatoes with cabbage

It is impossible to ferment something without cabbage forming somewhere nearby. She and fermentation are made for each other. No wonder it penetrated the tomatoes. According to this recipe, you will get an appetizer in a square - salty and crispy!

We will need:

• 2 kg of tomatoes;
• 1 small head of cabbage;
• 4 bell peppers;
• 1 hot pepper;
• 2 large carrots;
• 1 head of garlic;
• 1 bunch of dill;
• 1 bunch celery (leaves)
• 1 bunch of cilantro;
• 1 sheet of horseradish.

For the brine you will need:

• 2 tbsp. l. salt;
• 2 tsp Sahara.

1. We prepare the dishes by washing and drying. Let the plate for covering and oppression be at hand.

2. Wash tomatoes and let dry. We clean the vegetables.

3. We also clean the garlic, crush it in a garlic press and set it aside for now. Separate half from each bunch of greens.

4. We cut the cabbage into thin strips, as well as bell peppers. hot pepper finely chop, three carrots on a coarse grater.

5. Finely chop half of the greens and mix with cabbage, carrots and peppers. The filling is ready.

6. Cut off the tops of the tomatoes, remove the core (but do not throw it away!). Rub inside with salt, stuff tightly vegetable stuffing and close with lids.

7. We put a sheet of horseradish in the dishes, on it - a layer of tomatoes. Sprinkle them with garlic, lay out sprigs of greenery. Top - again a layer of tomatoes, sprinkle with garlic, put greens and so on. There should be some garlic left.

8. Prepare the brine: add salt to the water and bring to a boil, stirring until dissolved.

9. Remove the brine from the heat, add the pulp of tomatoes and the remaining garlic to it, stir and pour the tomatoes until it has cooled.

10. We cover the tomatoes with a plate, put oppression and hold at room temperature day. Then we put it in the refrigerator.

After 4 days in the refrigerator, Armenian-style tomatoes can be tasted.

Advice: these "cabbage" tomatoes are good served with vegetable oil.

Have a delicious snack!

Armenian cuisine is famous for its savory dishes, which are prepared with the addition of various seasonings and spices. One of popular snacks for the winter are green tomatoes, which differ from Russian preparations.

If your tomatoes did not have time to fully ripen before the air temperature drops, then do not worry. They can be preserved 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 pickled 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. We cut 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 prepared tomatoes 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.

Container with stuffed tomatoes fill 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 of hot pepper;
• 1 head of garlic;
• 125 g of salt;
• 1 sprig of parsley, cilantro and basil;
• Bay leaf.

Cooking

1. 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;
2. 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.

1. We stuff the tomatoes and put them compactly in a saucepan or an enameled bucket;
2. To prepare the brine, put a container of water on the stove, add bay leaf and salt. Bring to a boil;
3. 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 at 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.

Calories: Not specified
Time for preparing: Not specified

Cook lightly salted tomatoes in Armenian style with garlic very quickly. 10-15 minutes and you're done. But they salt for a long time, unfortunately. To taste spicy fragrant snack you will have to wait 3-4 days. But expectations are justified great taste! So try it without hesitation!

Ingredients:

- medium-sized tomatoes (slightly unripe, brown or even green) - 5 pcs.;
- greens (dill + parsley) - a small bunch;
- fresh garlic - 3 medium cloves;
- boiled and cooled to room temperature water - 1 liter;
- table salt - 2 tbsp. l.

Recipe with photo step by step:

1. You can immediately salt and large quantity tomatoes. Then simply increase the amount of ingredients in proportion to the main ingredient. Cook first fragrant stuffing for salted tomatoes. Peel and finely chop a few garlic cloves. It is not advisable to pass through the crusher. But you can chop coarsely and chop with a blender together with herbs. But not in a puree, but to get small pieces.




2. Wash the greens thoroughly. If you have time, soak it for several hours in cold water. Then pat dry with paper towels and chop. Greens can be any, but I prefer parsley with dill. You can add cilantro or basil. Only a little. Place chopped greens in a small bowl. Add garlic and stir.

Here is another example of a fast summer snack- . I cook often, and my family is always happy.

3. Wash the tomatoes thoroughly. Their pulp must be dense, otherwise, when salted, they will lose their shape and let the juice go. Dry the tomatoes and make a deep cut in the top of each fruit, as shown in the photo. That is, cut off the upper part, but not completely, to get "lids".




4. In the resulting hole, put the stuffing from herbs and garlic. There is no need to pack too tightly. Do this for all tomatoes.






5. Prepare the brine. For 1 liter of clean and boiled water you will need 2 tbsp. l. table salt. Put the salt in the water and stir until it dissolves. Brine for salted tomatoes is ready.




6. Put the tomatoes in a suitable container (bowl or pot) close to each other. Pour in the brine to cover the tomatoes.




7. Cover the Armenian-style tomatoes on top with a plate or lid smaller in diameter than the container in which you are preparing the appetizer. Place a weight on top. It can be a jar of pickles or clean water. Salted tomatoes will be ready in 3-4 days. Leave them in the kitchen or take them out to the balcony.




Serve ready-made tomatoes with potatoes or meat. Very tasty and spicy.

And we also want to tell you how they are made. Too tasty snack try it just in case.

Enjoy your meal!

I want to offer you my recipe for pickled green tomatoes with Armenian garlic in a saucepan. This recipe has been in our family for a long time and it has been tested many times. Tomatoes are slightly spicy, fragrant and very tasty. These tomatoes are perfect for serving. boiled potatoes, meat, etc., they are also good as an appetizer for strong drinks. Tomatoes ferment from 3 to 5 days, depending on the ambient temperature and degree of maturity. 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 Armenian-style green tomatoes in a saucepan, you will need:

green or brown tomatoes - 1.5 kg;

garlic - 1 head;

dill, parsley (greens) - 1 bunch each;

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

vinegar 9% - 1 tbsp. l.;

chilled water - 100 ml.

For 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 parsley and dill in a meat grinder, add garlic and ground red pepper (or chopped chili) passed through a press.

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 greens and garlic.

To prepare brine in cold boiled water dissolve salt and sugar, pour tomatoes with brine.

Top with tomatoes smaller in diameter than the pan with a plate and put oppression.

Leave the tomatoes for pickling at room temperature for 3-5 days. If the kitchen is warm enough, the tomatoes will cook faster. Also, brown tomatoes ferment faster than green ones. Next, ready-made delicious green tomatoes, cooked with Armenian garlic, transfer from the pan to a jar, pour in brine, close plastic lid and store in a cool place. I have such tomatoes, if I sour large saucepan, perfectly stored on the balcony until the New Year.