Green tomato Armenians are a hot spicy appetizer from Armenian cuisine. It is prepared for the occasion and for future use using various herbs and spices.
There are several recipes for cooking green tomatoes with a spicy filling in brine and without it. For the dish, tomatoes are taken of approximately the same size, dense. Too large fruits are not desirable.
First recipe: pickled Armenian tomatoes
For preparation we take the following ingredients:
- Green tomatoes (3 kg), preferably round.
- Salt at the rate of 200 g per 3 liters of water.
- 50 g granulated sugar.
- Herbs and spices (garlic, hot pepper, cilantro, parsley, basil)
First, boil the water and cool it. You can first dilute salt and sugar in it.
Then we take Armenian tomatoes. We make deep cuts with a cross on each side of the stalk. You can optionally make one cut or 6-8. In the second case, the tomato will resemble a flower.
Then chop the garlic (with a knife or using a garlic press), finely chop the pepper (very thin strips), and chop the greens. Mix it all. We fill the cuts with the resulting composition.
Place the stuffed fruits in a pan, barrel or other container and fill with brine. We put oppression on top. We keep the workpiece at room temperature for three to five days, then put it in the refrigerator or put it in the cellar.
After two weeks, spicy Armenian tomatoes can be eaten.
If you want vegetables to ferment faster, pour hot brine over them, but not boiling water. The temperature should be 60-70 degrees. If you don’t have a thermometer, try putting your hand in the water. You should feel hot, but tolerable.
In addition to the listed additives, you can add carrots to the filling if desired. It is grated on a fine grater or cut with a knife.
Armenian green tomatoes for the winter - the most delicious cooking recipes
A big hello to all subscribers and readers of my culinary blog! You already know that I make a lot of preparations for the winter, and every year I try to find something new and interesting. I once tried an unusual appetizer with one of my friends (she is Armenian by origin) – green tomatoes in Armenian style. To my great surprise, the preparation turned out to be very tasty and aromatic. I begged for the recipe and already this winter I heard compliments from my husband for yet another delicious dish on the table
