Armenian tomatoes for the winter: recipe and 14 best methods

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Tomatoes with the self-explanatory name “Armenians” have a main and very indicative quality - dishes prepared according to any recipe in accordance with the traditions of national cuisine are distinguished by a bright external color, piquant and sour taste, and a characteristic appetizing crunch. Incredibly fragrant treats with a fortified composition are a real godsend for winter preservation or an everyday table.

General principles for preparing “Armenian”

A wonderful flavor bouquet with a rich spicy aroma is not the only advantage of traditionally prepared dishes. An equally attractive factor in Armenian home cooking is the availability of components for preparing preparations, the simplicity of technological processes and the saving of time for their execution.

In order for Armenians to live up to their high status as a wonderful national snack, the features of creating such food should be taken into account:

• For the preparation of such tomatoes, fruits that are not very large, carefully sorted, and certainly dense and hard, capable of retaining their shape after thermal or other treatment provided for in the recipe, are suitable. The best option would be the “Cream” or “Pulka” tomato varieties;
• as herbs that can replace the original sets of Armenian mixtures, you can include dill (seeds and umbrellas), basil, parsley, cilantro, tarragon (tarragon), and other spicy plants in the recipe. An excellent component would be clove buds;
• when determining the amount of herbs in a recipe, you need to remember that almost all pickles include hot pepper and garlic, so you should maintain a balance in the composition of spices and aromatic herbs;
• To decorate the seams, it is advisable to use 1-2 liter jars, as well as enamel/porcelain dishes. Glass containers should be rinsed well with baking soda, sterilized in the oven, microwave or over the steam of a kettle, then dried.

A fundamental feature of food preparation is the versatility of the method of pickling vegetables. Each recipe does not have a strictly limited framework - the composition of the proposed components can be changed, supplemented or reduced, taking into account the compatibility of the selected products, spices and herbs. Any culinary innovations are welcome if they are based on the author’s experience and his desire to create new, more interesting compositions.

Recipe for "yummy"

In addition to the wonderful taste that this green tomato appetizer has, the recipe is so simple that even a beginner can handle it. In addition, the dish is prepared quite quickly, which is also important in our time of constant rush and whirlwind.

But if desired, the finished tomato dish can be placed in sterile jars, sterilized and hermetically sealed.

In order to please your guests or household members at the festive table, you need to start preparing the dish approximately 3-4 days before the celebration. Before preparing a snack from 3 kg of green tomatoes, find 4-5 pods of hot pepper and a bunch of celery, as well as half a glass of the following ingredients:

• Salts;
• Sahara;
• Chopped garlic;
• 9% table vinegar.

The tomatoes need to be washed and, cutting each into quarters, placed in a separate container.

The pepper is peeled from the seed chambers and cut into thin rings, and the celery is washed well and chopped into small pieces using a sharp knife.

After peeling and dividing into cloves, the garlic is also chopped either using a garlic press or a knife.

Celery, pepper and garlic are thoroughly mixed in a separate bowl. Then the chopped tomato pieces are sprinkled with salt and sugar, and the required amount of vinegar is poured into the same container. Lastly, all the spicy herbs are added to the container with the tomatoes. Everything is mixed well and a lid or plate with a weight is placed on top of the tomatoes. On the third day, spicy Armenians are ready to serve. And if guests do not finish them completely, the rest of the tomato dish must be stored in the refrigerator.

Classic recipe

The traditional oriental cuisine technique for preparing salted/marinated/fermented tomatoes presupposes a basic set of dish ingredients that can be prepared at home.

Armenians are medium-sized tomatoes prepared according to the classic Armenian recipe.

Armenian tomatoes are a classic recipe.
The table shows a list of components required to complete the recipe:

Armenian tomatoes (the recipe for each treat will allow you to introduce not only tasty, but also healthy food into your diet) in the proposed version can be supplemented with the fruits of multi-colored sweet peppers, which will significantly enrich the taste and aroma of the dish. To get a more spicy flavor to your food, add 1-2 hot chili pods.

The sequence of stages of creating a treat:

1. Thoroughly rinse the vegetables and leaf blades, place the fruits on towels, and shake off excess moisture from the plants.
2. Remove the peel from the garlic and lightly crush the cloves with the flat side of a knife.
3. Fill a saucepan with drinking water, add white sugar and coarse salt, and throw in peppercorns.
4. Bring the mixture to a boil, heat over medium heat for 5 minutes. To find out the required amount of liquid for brine, you must first place the tomatoes in a container, fill them with water, then strain the liquid into a cooking container. This will be the volume required for salting.
5. Cool the mixture until warm (approximately 50–60 °C).
6. Rinse glass containers thoroughly using baking soda or another natural cleaner, then sterilize the containers.
7. Place tomatoes in jars, laying layers with dill umbrellas, currant and cherry leaves, evenly placing garlic cloves. If desired, you can throw 1-2 laurel leaves into each container.
8. Pour chilled brine into the filled container.

9. Close the cylinders with nylon caps. There is a very important secret to the correct use of products made of dense polyethylene. In order for the workpiece to be best preserved for a long time, you need to purchase white lids with a slightly concave middle. Leave them for 15 minutes before using. Place in boiling water, then immediately close the container. Wait 5-7 minutes, then turn the jars over, do not touch them until they have cooled completely. You can verify the effectiveness of such manipulation from your own experience.

The resulting blanks should be stored in a cool room. You can take your first sample of the delicious snack within a week.

Armenian options

There are many recipes for making Armenians from green tomatoes. In addition, they can be pickled in various containers: jars, enamel pans. There are options when the tomatoes can be tasted after a day or two, and those when the Armenians will be ready after a certain time.

We will give several recipes for quick preparation of stuffed green tomatoes in a saucepan.

Snack per day

If you need an appetizer for the holiday table, then you can stuff the Armenians within 24 hours. This Instant Pot recipe is loaded with herbs and garlic.

Prepare a delicious dish from the following ingredients:

• 8 tomatoes;
• glasses of chopped greens;
• 3-4 cloves of garlic;
• 60 grams of table salt;
• greenery;
• 80 ml vinegar;
• Sugar and spices according to taste impressions.

Attention! Take salt without additives, since iodine “liquifies” vegetables.

Culinary nuances

As a rule, all the necessary ingredients are prepared first. The vegetables and herbs indicated in the recipe must be thoroughly washed and placed on a dry cloth to drain. Soak the tomatoes in advance to remove solanine.

And now the step-by-step recipe:

1. First, chop your chosen herbs and garlic. Mix everything in a large cup.

2. We cut each tomato and stuff it with garlic and green mixture, as shown in the photo.

3. If desired, you can put dill umbrellas, parsley, horseradish leaves, currants or cherries, and bay leaves at the bottom of the pan.

4. Place the stuffed tomatoes in a container as tightly as possible. You can also put herbs on top for flavor.

5. Then we prepare the marinade from vinegar, sugar and spices. Most often they use clove buds, black peppercorns and allspice peas. Fans of spicy snacks can add hot red pepper to the filling for instant Armenians. Its quantity depends on taste preferences.
6. Set aside the mixture for half an hour to infuse and pour in the green Armenian tomatoes. We put pressure on.
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After 24 hours the sample can be taken. The entire preparation is swept off the plate instantly.

Armenians marinated without vinegar

These stuffed tomatoes can be eaten after two days. They are stored (if you don’t eat them quickly) in the refrigerator. From the pan you can transfer it to jars if there is not enough space on the shelves.

The recipe will require the following products:

• 2 kg of green or brown tomatoes;
• 2 pods of hot pepper;
• 3 or 4 heads of garlic;
• 1 onion;
• a bunch of dill and parsley;
• 3 bay leaves;
• 3 or 4 peas of allspice;
• 30 grams of sugar;
• 120 grams of table salt;
• 2 liters of clean water.

Advice! Try not to use tap water, as it contains chlorine that is harmful to humans.

Preparation progress

1. We cut well-washed and dried green tomatoes crosswise or cut into quarters. It all depends on your preferences. In addition, fine cutting facilitates quick cooking of Armenians.

2. Remove the seeds from the hot pepper and cut into small pieces.
3. Peel the garlic and rinse under running water. We wash the greens, changing the water several times to get rid of grains of sand. Grind the garlic with a press, and finely chop the greens, first removing the hard stems. Mix these ingredients, including hot pepper. The tomato filling is ready.
4. Stuff each tomato with the resulting spicy mixture.

   
   If you cut green tomatoes into quarters, then simply mix all the ingredients in a saucepan for pickling the Armenians.

5. On top we place parsley and dill stalks, onion halves and a few pieces of hot pepper.
6. Prepare a marinade from 2 liters of water, salt, sugar, bay leaf and allspice, boiling it for at least 5 minutes.
7. Pour marinade over vegetables. Place a plate on top and press down so that the green Armenians are completely covered with brine.

Cover the pan with gauze. That's the whole process of quickly preparing Armenians from green tomatoes.

You will also like this recipe, especially since the preparation can be stored in winter:

Instant recipe

The presented method of pickling is sometimes called “daily”, since you can taste the result of a short and very simple effort the very next day.

To prepare the dish you will need:

• small and always meaty tomatoes - 5 kg;
• table vinegar (9%) - 8 tbsp. l.:
• garlic - 4 heads;
• granulated sugar - 4 tbsp. l.;
• hot chili - 2 pods;
• laurel leaves - 10–12 pcs.;
• ground coriander - 4 tbsp. l.;
• drinking water - 4 l;
• table salt - 4 tbsp. l.;
• peppercorns - 10–12 pcs.;
• fresh dill - 4 bunches.

The sequence of stages for preparing the snack:

1. Fill a saucepan with filtered water, add white sugar, coriander, coarse salt, throw in bay leaves and peppercorns.
2. Bring the mixture to a boil, stirring the liquid occasionally to dissolve the sweet and salty crystals, then add table vinegar.
3. The resulting marinade must be cooled. The temperature of the liquid before use should not exceed 40 °C to prevent the delicate skin of the fruit from bursting. Heat treatment with a hotter mixture will not only spoil the appearance of the treat, but will also lead to the loss of the original shape of the tomatoes.
4. Wash the dill sprigs, shake off excess moisture, then finely chop.
5. Pass the peeled garlic cloves through a hand press and combine the resulting pulp with the chopped plant.
6. Cut the chili into thin rings.

7. Select only dense and whole tomatoes, process the raw materials in a well-known way, make cross-shaped cuts on top, then move the slices apart a little.

8. Place a piece of hot pepper in the middle of each fruit, and use a teaspoon to stuff the vegetables with the garlic-dill mixture.
9. Line the bottom of an enamel pan with the hard parts of the dill stems remaining after slicing, and be sure to lay the layers of tomatoes with the filling facing up.
10. Pour warm brine over vegetables.

Cover the dish, place the preparation in the refrigerator for a day, and then serve the appetizer to the table.

Step-by-step preparation

Step 1:

If your family really loves tomatoes, which are good for both the heart and the hematopoietic system, then it’s time to prepare a simple tomato appetizer “Armenians.” Such a simple but appetizing dish does not sit out for a long time, and this appetizer is quite appropriate for every table. Most importantly, cooking does not take much time and effort. The products are not at all complicated and are accessible to everyone.

Step 2:

For this appetizer, it is best to chill all the ingredients in the refrigerator. Vinegar and oil too. Now let's get started, all the tomatoes should be cut into four parts, but so as not to touch the very bottom of the tomato.

Step 3:

Chop all the greens, the finer the better.

Step 4:

Garlic can be passed through a garlic squeezer or grated on the finest grater. Add dry tomato to the garlic, it will add a rich taste to the tomatoes, ground cilantro, and salt. Mix everything. Also, shake the vinegar and oil separately. Then mix thoroughly with the garlic mass.

In slices

Armenian tomatoes (the recipe can be easily adjusted to suit personal tastes) in this version require a little more effort at the stage of processing the vegetable mass.

To create food you will need:

• table vinegar - 200 ml;
• tomatoes - 4 kg;
• granulated sugar - 8 tbsp. l.;
• fresh parsley and dill - 4 bunches each;
• garlic cloves - 4 pcs.;
• rock salt - 4 tbsp. l.

Step-by-step preparation method:

1. Rinse all the greens and sorted tomatoes well, then dry the components.
2. Divide the fruits into 4 parts, place the raw materials in a deep bowl.
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3. Peel the garlic and pass the cloves through a hand press.
4. Finely chop the greens.
5. Add the prepared spices and vegetable mass to the tomato slices.
6. Add white sugar, add rock salt, add table vinegar, mix everything thoroughly.

7. Leave the preparation in a cool place for 10–12 hours for gradual marinating, after which the dish will be ready to eat.

Recipe three: Armenians “Waiting for guests”

They are prepared in a hurry. For this you need the following ingredients:

1. 3 kg of green Armenian tomatoes.
2. 4 hot peppers.
3. A bunch of celery, parsley, dill.
4. Half a glass of salt and sugar (a little more if desired).
5. Half a glass of 9% vinegar.

Salt, sugar and all other ingredients, except vinegar, are mixed into one mass. Each Armenian tomato is cut into four equal parts into slices. They are placed in layers in a container and sprinkled with additives, and at the end everything is poured with vinegar and mixed carefully.

They put oppression on top and put it in the cellar or refrigerator for three days. The dish is ready.

Sometimes carrots, apples and even cabbage are used as additives.

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With added greens

Greens play an indispensable role in canning vegetables. Parsley, cilantro, and dill are known to every housewife, but basil, a fragrant garden plant with a balsamic aroma, often remains underestimated. But not for Armenian cuisine, in which the purple-colored plant (Yerevan basil) is used in countless different dishes.

To create a snack you will need:

• firm tomatoes (green fruits can be used) - 2 kg;
• celery stalks - 10–12 pcs.;
• garlic cloves - 10 pcs.;
• chili pods - 7–8 pcs.;
• drinking water - 8 tbsp.;
• rock salt - 100 g;
• greens (fresh dill, including umbrellas, cilantro, basil, parsley) - 1 small bunch each.

Sequence of food preparation:

1. Sort through the tomatoes, discarding all questionable specimens. Even one slightly spoiled (rotten, damaged, stained) fruit can ruin all your efforts.
2. Wash and dry the raw materials, make cross-shaped cuts on each tomato or increase the number of cuts from 2 to 4 or 8 to get a whole bouquet of peculiar roses.
3. Process the greens with the same care, shake off excess drops, then finely chop the herbs.
4. Chop the celery stalks and combine them with the rest of the plant mass.
5. Pass the garlic through a hand press and cut the chili into thin rings.

6. If you want to get the most spicy treat possible, you don't need to remove the seeds from the pods.
7. Stuff the tomatoes with pieces of hot peppers and herbs, place dill umbrellas in pre-sterilized containers, then place the stuffed vegetables.
8. Fill the pan with filtered water, add rock salt, and wait for the brine to boil.
9. Fill the contents of the jars with hot liquid.

Close the container tightly, cool the workpieces, and send them to a cool place.

How to cook green tomatoes Armenianchiki

There are two ways to prepare Armenians for the winter: salting and pickling. The first method is traditional, but the latter is modern.

The main feature of preparing Armenians from green tomatoes is the preparation of the main ingredient. You can also harvest ripe tomatoes for the winter. They are cut in half or crosswise, but not completely. You can make a basket with a lid by cutting out the pulp from the inside, and put a spicy filling in the cut.

But what to put inside is up to each housewife to decide for herself. But the main ingredients: garlic, chili, fresh herbs and herbs.

Important! Researchers have calculated that Armenian chefs use more than 300 types of herbs, fresh and dry, to prepare their traditional dishes. It is thanks to this variety that even the simplest dish can be made delicious.

Red tomatoes in Armenian style

Tomatoes with the gentle name “Armenians” according to this recipe using fruits of this particular color will turn out to be especially appetizing. It has been proven that a person feels full just from contemplating a product with dark shades of red.

To prepare the treat you will need:

• ripe durum tomatoes - 5 kg;
• garlic - 4 heads;
• celery - according to preference;
• parsley (you can add greens to taste) - 4 bunches;
• table salt - 60 g.

The sequence of stages of creating food:

1. Process the vegetables completely, remove the stems from the tomatoes, cut off the top layer (do not throw away the caps), and remove a small part of the pulp from each tomato.
2. Wash the greens thoroughly, shake off any remaining moisture, and finely chop the plants.
3. Remove the peel from the garlic, chop the cloves into as small pieces as possible, or pass the spice through a hand press.
4. Combine the green mass with the garlic, mix the filling well.
5. Fill the cavities formed in the fruits with the prepared fragrant mixture, cover with the separated lids.
6. Pour 4 liters of bottled water into the pan, add coarse salt, stir the brine until the spice dissolves.
7. Place the stuffed vegetables in an enamel bowl, pour in the resulting mixture, cover the food with a flat plate, then with gauze.
8. Press the vegetable mass on top with any pressure, keep the workpiece for salting at room temperature, then send it to a cool room.

After 3–5 days, the treat will be ready for consumption. In this form, the pickling can be stored in the basement, but you will have to constantly change or wash the gauze and monitor the condition of the liquid and vegetables.

It’s easier to transfer the infused tomatoes into sterile containers, fill them with simple brine, sterilize them in a water bath, then seal the containers hermetically and send them to a cold room.

Armenians in marinade

In principle, using the same recipe as pickled tomatoes, you prepare marinated Armenians. You only need to add one glass of vinegar to 3 liters of water after the brine boils. It is advisable to use natural apple cider vinegar, or even better, grape vinegar.

True, in this case, for taste, it is advisable to add spices such as allspice and black peppercorns, bay leaves and cloves to the marinade.

This dish provides a lot of room for experimentation; tomatoes can be cut in all sorts of ways and stuffed with vegetables and herbs of various colors and tastes. Perhaps one day you will be able to come up with something completely new, and the recipe will even be named after you.

Source

Fermented Armenians

Without exaggeration, the proposed appetizer can be considered an example of true culinary art. The recipe is surprisingly simple to execute, but allows you to get a dish that suits your personal gastronomic preferences.

To prepare the food you will need:

• medium-sized tomatoes - 6 kg;
• rock salt, regular sugar - 400 and 100 g, respectively;
• drinking water - 6 l;
• garlic - 1 head;
• greens (parsley, cilantro, basil) - 1 bunch each;
• carrots - 2 pcs.;
• bell pepper - 4 fruits.

Armenian tomatoes (the recipe can be adjusted to your own taste) look great not only with the proposed filling, but also with the presence of sweet and sour apples, fresh cabbage and even beets.

Step-by-step creation of food:

1. Rinse the vegetables thoroughly, dry the mixture on towels, then carefully make 2-4-8 cuts on each tomato from the stem side. You need to make sure that the tomatoes are preserved whole and do not fall apart into slices.
2. Pass the peeled garlic cloves through a hand press.
3. Finely chop the carrots and sweet peppers, chop the washed greens, combine the ingredients together with the spice in one bowl, mix everything thoroughly.

4. Fill the cavities formed in the tomatoes with the resulting mixture, place the vegetables in a pan, barrel or other suitable container.
5. Cook the brine from drinking water, rock salt and white sugar, cool the mixture, then pour it over the decorated fruits.
6. Cover the workpiece with a wooden circle or plate, press it down with a weight, and send it to a cool place for subsequent fermentation.

After 12–14 days you can enjoy the fragrant Armenians.

Armenian lightly salted tomatoes with garlic

I am a fan of vegetables in general and tomatoes in particular. Once upon a time, as a child, I could only eat tomatoes, generously sprinkled with sugar, for days on end.

Now it seems strange to me, but that’s not the point... But my love for salted tomatoes began the moment I first tried lightly salted Armenian tomatoes with garlic. The combination of herbs and garlic is always successful. But what it does for tomatoes is something.

Surprisingly aromatic, moderately salty, as lightly salted tomatoes should be, and spicy. I assure you, these tomatoes will not leave anyone indifferent!

Method for preparing lightly salted tomatoes in Armenian style with garlic

For pickling and pickling, plump tomatoes are always used, but here they should just be very dense and strong - this way it will be easier to fill them with filling. Wash the tomatoes and wipe them dry. Next, using a very sharp knife, carefully cut off the top of each tomato - about a third.

But we don’t cut it all the way, we just make an incision so that a kind of lid, inseparable from the tomato, comes out. If you want more filling to fit into the tomato barrel (lovers of very spicy things will like this), you can cut out a little pulp, literally half a teaspoon.

In the future, we will not need this pulp anywhere, so you can use it at your discretion.

Now we prepare our green-garlic minced meat. We wash the greens, dry them and, having removed all the tough branches, chop them finely. The proportions of parsley, cilantro, and dill may be different. Here we focus only on the tastes of consumers and our own. For example, I like there to be a lot of dill and sometimes I add a little celery, but I don’t add cilantro at all to my husband’s portion.

Add garlic to the greens in a bowl. We clean it and grind it using a fine grater or garlic press. Throw in a pinch of salt and stir. The minced meat filling is ready!

Now we take our tomato barrels, put a spoon or two of filling into each and cover with an improvised lid, pressing it lightly.

Place the tomatoes filled with filling, placing them tightly together, in the container where they will be salted (deep plate/basin, saucepan), with the lids facing up.

And finally, the brine. It will be very simple: water + salt, and I also throw sugar in there. It would seem that it’s just a pinch, but this makes the brine more saturated. We won’t add any more seasonings or spices; the tomatoes will get all their amazing taste from the filling.

With hot pepper

Pickles using this method will suit all lovers of tomato snacks “with a spark”.

To prepare the dish you will need the components indicated in the table:

Cooking sequence:

1. Pour purified water into the pan, add all the marinade ingredients specified in the recipe, and cook the mixture for 10 minutes. over low heat after boiling, then cool the composition. The liquid should be barely warm at the time of use.
2. Prepare the tomatoes as usual, making cross-shaped cuts in the fruit.
3. Wash, dry, finely chop the herbs and peppers, mix the mixture well, then stuff the tomatoes with the resulting mixture.

4. Carefully place the fruits in glass containers or in a saucepan, pour in the sweet and sour marinade, cover with lids or a plate and gauze, and keep the pickling cool.

You can serve the treat to the table in 3-4 weeks.

Pickled tomatoes with spicy filling without vinegar. Armenians

In the south, small red pickled tomatoes stuffed with spicy filling are called “Armenians,” I was even offended when I found out. But then I decided that it was because we, the proud children of the Armenian people, are so hot! While seasonal tomatoes of all colors and sizes are plentiful at my beloved Old Bazaar, this vegan savory appetizer is a must-make.

Compound:

How to cook a vegan appetizer, spicy pickled stuffed Armenian tomatoes

Prepared herbs, garlic, pepper

Cut small red tomatoes in half, not all the way through. Place 1-2 teaspoons of spicy filling into the cut.

Score and stuff the tomatoes

Line the bottom with celery, tightly lay out the tomatoes stuffed with spicy filling.

Place the tomatoes tightly

Boil water with sugar and salt. You need regular salt, coarse, not extra! Add allspice, cool and pour this warm brine over the stuffed tomatoes.

Pour in brine

Leave the tomatoes stuffed with spicy filling under pressure at room temperature. At the same time, I’ll boast about my great-grandmother’s cast-iron iron - it’s a pure antique and is perfect for bending.

Put under pressure for 3 days

Pickled tomatoes with spicy Armenian filling will be ready in 3-4 days. Store spicy pickled tomatoes without vinegar in brine in the refrigerator. This is a snack for everyone. Unpretentious, but very popular!

Spicy pickled tomatoes

No matter what delicacies are on the table, there has never been a case where even one pickled stuffed tomato lingered. Bon appetit!

With horseradish and herbs

When the principles of designing Armenians have become clear and used in practice, you can prepare food in any desired variations. With the root of a perennial plant, tomatoes will turn out, as they said in the old days, vigorous and crispy.

To create this ancient dish you will need:

• large brown tomatoes - 5 kg;
• horseradish roots - 250–300 g;
• herbs (thyme, coriander, sage, other herbs to taste) - 1 bunch each;
• garlic - 300 g;
• drinking water - 5 l;
• rock salt - 200 g;
• white sugar - up to 50 g.

The sequence of stages for creating a snack:

1. Wash the tomatoes and herbs, dry the vegetables, shake off any remaining drops from the plants.
2. Peel the garlic and lightly crush the cloves.
3. Prick each fruit with a toothpick in several places.
4. Boil filtered water in a saucepan along with granulated sugar and coarse salt, then cool the liquid.

5. Place peeled and divided horseradish roots, sprigs of herbs, garlic cloves on the bottom of wide-necked jars or in a ceramic/wooden barrel, and lay out tomatoes in layers.

Pour the cooled brine over the fruits, keep the preparations closed in a cool place away from light. You can try the food after a month.

With the aroma of greenery

Many people believe that “Armenians” made from red tomatoes taste best. The recipe for this dish can be supplemented at your discretion. For example, in the south of Russia, a popular option is where the following ingredients are used: 10 tomatoes, 1 head of garlic, 1 pod of hot pepper, as well as 1 bunch of dill and cilantro.

For filling: liter of water, 30 grams of vinegar, 1 tablespoon each of salt and honey, 1 teaspoon each of coriander and peppercorns.

These “Armenians” should be prepared as follows:

1. You need to make the marinade first, as it will then take time to cool. You need to pour salt into cold water, add pepper and coriander, and then boil the mixture and heat it for about 10 minutes. After cooling, you need to add vinegar and honey to it.
2. At this time, for the filling you need to finely chop the greens and hot peppers, and then squeeze the garlic through a press, add salt and mix well.
3. On the top of each tomato, make a special cross-shaped cut to the middle. After this, it needs to be filled with the prepared filling.
4. Place the vegetables in a deep (not metal) bowl with the cuts facing up, then pour the prepared marinade over them and cover them with a plate on top.

The container must be refrigerated for 3-4 days.

Without vinegar

Armenian tomatoes (the recipe can be supplemented with herbs) and without adding acid will acquire a spicy taste thanks to the combination of celery and garlic.

To prepare the dish you will need:

• celery - 10–12 stalks;
• green tomatoes - 2 kg;
• purified water - 160 ml;
• chili - 7–8 pcs.;
• table salt - 100 g.

Algorithm of actions:

1. Make cuts on the processed tomatoes (4 or 8 as desired) in the places of the stalks.
2. Pass the peeled garlic through a press, finely chop the celery, mix both components.
3. Boil filtered water in a bowl, add rock salt, boil and cool the brine.
4. Stuff the fruits with the resulting spicy mixture and place in a saucepan. If desired, you can line the bottom of the dish with fragrant herbs.
5. Pour the cooled mixture over the vegetables, cover with a plate and gauze, and press down with pressure.

Keep the workpiece in this form in the cold.

TOP 14 recipes for preparing Armenian tomatoes for the winter

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.

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.

A few words about the varieties of this recipe

Scientists have calculated that Armenian cuisine uses a variety of wild and cultivated flowers and herbs. The dressing mixture can be prepared by grinding all the ingredients in a food processor.

The exact amount of garlic and pepper depends on your desire, since the rest can simply be added to the jars. 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.

Without sterilization

Instantly cooked tomatoes without boiling in a steam bath will marinate in a minimum amount of time, bringing pleasure with their pleasant tart taste. Quick heat treatment of the fruit will allow you to enjoy food almost all winter, depending on the quantity of preparation.

To create the dish you will need:

• tomatoes - 10 kg;
• drinking water - 4 l;
• vinegar (3%) - 300 ml;
• regular sugar - 1 tbsp;
• rock salt - 200 g.

Step-by-step execution of the recipe:

1. Process the tomatoes according to the classical method, dry the vegetables, and carefully pierce the fruits.
2. Fill a saucepan with filtered water, add spices and vinegar, and bring the mixture to a boil.
3. Carefully lower the tomatoes into the bubbling mixture and boil for 2 minutes. over low heat, immediately pack into sterilized jars.
4. Fill the contents of the cylinders with boiling brine and seal the containers hermetically.

A snack prepared using the proposed method will be stored for a maximum of 3 months.

TOP 14 recipes for preparing Armenian tomatoes for the winter

Armenians are a delicious winter snack that will appeal even to those who don’t really like fresh vegetables. At the same time, you can make them different, for example, add greens, celery, hot peppers or horseradish, sweet peppers, carrots. Each recipe for Armenian tomatoes for winter preparations has a bright and rich taste.

Armenian tomatoes - a fragrant appetizer for your table

The peculiarity of Armenian tomatoes is that they are very bright and rich in taste. As with all Armenian cuisine, special herbs and spices are added to make the taste recognizable.

But despite this, Armenian recipes are not suitable for every family. They are prohibited for use by people who suffer from diseases of the gastrointestinal tract, such as pancreatitis or ulcers. Adding a large amount of vinegar and spices will not have a positive effect on their health.

What side dishes can it be served with?

Armenians can be served both as an independent dish and as a vegetable addition to side dishes. They are excellent for various porridges, for example, buckwheat, pearl barley, rice, bulgur, as well as boiled potatoes. The rich-tasting fruits will also be delicious to eat with meat, especially fried with spices in a frying pan or baked in pots.

This is not to say that fruits prepared according to the classic recipe look very beautiful. But options with herbs, seasonings, carrots, horseradish, and selected small tomatoes would not be a shame to put on the festive New Year’s table.

What you need for cooking

For cooking you will need to choose the vegetables yourself. But besides this, you also need a basic set: several enameled saucepans, without chips. Jars are also prepared - from a liter to three will do. You need several clean spoons, a sharp knife, a ladle, and a sieve.

Product selection rules

Armenians are best made from the densest fruits possible. They should taste a little sour and crispy. That is why they choose slightly unripe fruits, with a thick skin and small size.

Useful tips and tricks

In order for vegetable preparations from Armenia to correspond to the original characteristics, it is necessary to adhere to the following recommendations of experienced chefs during the preparation process:

• to obtain ideal salted/pickled dishes according to the traditional method, you need to choose not very large tomatoes with sufficient pulp content, but a small amount of juice;
• In order for the tomatoes to be salted evenly, it is better to have round, slightly ripe brown fruits of approximately the same size. If desired, you can use vegetables of varying degrees of ripeness. Not only the already named species are suitable, but also a variety such as cherry;
• You should not use picked fruits that have turned green at the very beginning. You need to wait until the vegetables acquire at least a slight brown tint;
• To create a particularly beautiful and appetizing snack, you need to include tomatoes of different colors in the vegetable composition - red, green, pink. With this combination, each fruit will impart certain tastes and aromas to the food;
• To prevent tomatoes from cracking during pickling or pickling, vegetables should be carefully pierced with a fork or toothpick in several places. Such a technique will not only make the treat elegant, but will also ensure the longest shelf life of the dish without changing its beauty;
• To quickly and conveniently chop greens, you can use the following life hack: tightly wrap washed and dried plants (for example, cilantro, parsley, basil) in a cabbage leaf, then easily and simply chop the mass;
• tasty and healthy food can be obtained by using coarse salt without iodine, other additives and foreign inclusions;
• If you want to speed up the process of pickling tomatoes, they should be filled with hot brine (not boiling water), the temperature of which does not exceed 60–70 °C. If you don't have a cooking thermometer at hand, you need to dip your finger into the liquid - the feeling should be hot, but tolerable.

Armenian tomatoes prepared according to the recipe for everyday or winter use should be stored in a dry and cool room with a temperature of up to + 25 °C.

Terms and conditions of storage

It is better to cover all sealed jars with a blanket so that they can gradually cool down. After this, it is better to immediately lower them to the basement or put them in a pantry, which is located away from heating appliances. The place to store them should be dry and cool. You should not adhere to a strict temperature regime, but the room should not exceed +25 °C.

Green Armenians preserved for the winter can remain tasty and aromatic for 3 years, but as practice shows, they are eaten much faster.

Important! If during the storage period the marinade begins to become cloudy and foam appears, then it is better to get rid of such preservation immediately.

Familiar recipe

Stuffed tomatoes have long been known in Rus' as an excellent snack for vodka. In some regions, they were colloquially called “Russian table food”. Both red and green fruits were taken for fermentation. This allowed maximum use of the crop, regardless of the degree of ripening. However, in some books there are similar recipes with an unusual name. For example, it is proposed to prepare “Armenians” from red tomatoes. A photo of the dish makes it possible to verify that these are the same stuffed pickled tomatoes.

To prepare them, take: 1.3 kilograms of tomatoes, 6-7 pods of red hot pepper, 2 bunches of parsley and dill (you can also add cilantro, celery and a tablespoon of mustard seeds), several stems or 3-4 leaves of horseradish, a head of garlic and a tablespoon of aromatic herbs.

For the brine: a couple of liters of water, 1 bay leaf, 25 grams of sugar and twice as much salt.

Everything is done very simply:

1. First you need to grind the garlic with hot pepper and herbs in a meat grinder, and then add 10 grams of salt and dry herbs.
2. Prepare the brine by dissolving the ingredients in boiling water, and then cool it to 45 degrees.
3. Cut the tomatoes crosswise (not all the way through) and, lifting the top part, stuff them with the prepared filling.
4. Place the products in a deep container in layers: horseradish - tomatoes - garlic - dry dill - horseradish.
5. Pour brine over everything and leave to ferment for three days. After this, you need to install the load and cover the container with a lid.

After another 3 days, the products can be sent to the refrigerator, where they will need to stand for at least 2 weeks.

Product selection rules

Armenians are best made from the densest fruits possible. They should taste a little sour and crispy. That is why they choose slightly unripe fruits, with a thick skin and small size.

Armenians will appeal to all lovers of tomato pickles. The snack got its name because of its spicy taste. These tomatoes turn out incredibly aromatic and moderately salty. The undoubted advantage of this dish is that it is not only easy to prepare, but also very fast. Products for instant Armenian tomatoes in a saucepan are very affordable, which are available in any home.

Ingredients

• hard cream tomatoes (you can use any brown or hard red ones) 1.5 kg
• greens for stuffing tomatoes 150-200 gr. (cilantro, dill, parsley, basil, celery)
• garlic 5-6 large cloves
• for the marinade:
• water 1 liter
• apple cider vinegar (or regular) 75 gr. 9%
• bay leaf 2 pcs
• allspice – 8-10pcs
• hot pepper 5-6 pcs
• coriander seeds 1 tsp
• cloves 3pcs
• salt 2.5 tbsp
• honey 3 tbsp. (can be sugar)

Green tomatoes for the winter in Armenian style

Green tomatoes are prepared in Armenian style so that unripe fruits do not go to waste. The result is a delicious tomato snack. To prepare the dish, specimens of varying degrees of ripeness are used, although the word “green” is present in the name.

The secret of cooking green tomatoes in Armenian style for the winter

The main secret of the recipe is spices and brine/marinade. There is a big difference between them. Marinade is water with the addition of vinegar and spices. Brine is a solution of salt. Spices, salt, and sugar can be added to the marinade. They are never added to the brine.

The proportions in which spices will be added to a container with green tomatoes or with which the fruits are stuffed play a decisive role. The more spice you need, the more you add:

For sweetness, sugar is added to the marinade, but then the amount of spicy ingredients is reduced. Armenian tomatoes are rarely made non-spicy, as in this case their essence is lost.

There is a method of cooking with oil, but then the green tomatoes will turn out different, and the appetizer will have a completely different taste. This dish has little in common with Armenian green tomatoes - only that unripe tomatoes are used.

Recipes for green tomatoes for the winter in Armenian

There are at least 6 popular recipes for spicy snacks in Armenian. Despite the differences, their common feature is the ability to use tomatoes that are completely green, brown, or starting to turn red or orange. A mixture of fruits of different degrees of ripeness produces a specific taste, different from the taste of a snack made only from unripe fruits. Whether it is worth doing this is a personal matter for each housewife.

Classic recipe for green tomatoes in Armenian

The traditional cooking method is simple and does not require special skills. Instead of marinade, use brine. You will need:

• 1.5 kg of green tomatoes;
• 5 medium cloves of garlic;
• 125 g salt;
• 2 red peppers;
• 1 PC. bay leaf;
• greens - a branch of basil, parsley, cilantro.

The jars are prepared in advance, sterilized, and placed so that they do not interfere. After this, they begin cooking.

1. Garlic is grated or pressed in a press until pureed.
2. Chili is cleared of seeds and chopped into cubes.
3. Chop the greens.
4. Garlic, herbs and pepper are mixed until smooth.
5. The tomatoes are washed and dried. Next, their stalks are cut out.
6. The top is cut off from this side without finishing the cut.
7. Tomatoes are stuffed with a mixture of garlic, pepper, and herbs.
8. Place into containers.
9. Boil water in a saucepan, where salt and bay leaf have been added in advance.
10. Pour the tomatoes with brine and put them in a cold place for 4 days.