Armenian tomatoes: 15 instant recipes, marinated, stuffed, pickled

Secrets of salting tomatoes in Armenian style

In order for ready-made Armenian tomatoes to meet their characteristics, “cream” or “pulka” varieties are used for recipes. They are most suitable for original Armenian preparations. They have little juice, but enough pulp.

There are certain rules, the implementation of which allows you to make a snack tasty and healthy.

Fruits should be selected that are strong, undamaged, washed well under running water and dried.

If jars with a capacity of 0.5 liters are chosen for the “Armenian” recipe, then cut the fruits into halves or circles.

Before stuffing, cut off the top part (lid) and select the pulp, which can later be used for filling. When using whole fruits, prick them with a sharp object (for example, a toothpick).

Choose hot varieties of onions so that the taste of the final product corresponds to the name.

Among the set of herbs, the most popular are cilantro, basil, dill, and parsley. You should not overdo it with herbs due to the presence of garlic and hot pepper in pickles.

Important! Every recipe has a creative twist.

Any change is welcome if it is dictated by the experience of the cook or the desire to try something new.

Prepare vegetable components in the traditional way - peel or wash, remove skins or husks, remove seeds or stalks. Cut in any shape or size.

Container preparation is required - thorough washing and sterilization. The lids must be boiled, the nylon ones must be lowered into boiling water for a few seconds.

If the recipe calls for sterilization of filled jars, then 10 minutes is enough for 0.5 liter containers, and 15 minutes for liter containers. To avoid sterilization, you will need vinegar.

The main differences between preparations in Armenian:

minimal use of vinegar;
salting occurs after stuffing or adding other vegetables.

Spices, herbs and herbs add piquancy to the preparations. The most delicious recipe for Armenian tomatoes is obtained by combining garlic with parsley and cilantro.

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.

Classic recipe for Armenian tomatoes for the winter

Components of the workpiece:

strong tomato fruits – 1.5 kg;
garlic – 1 head;
hot pepper – 2 pods;
water – 2.5 l;
salt – 125 g;
herbs – cilantro, parsley, basil;
bay leaf – 2 pcs.

Cooking method:

Prepare herbs and spices. Finely chop and mix.
Cut the fruits in half, leaving a little uncut skin to prevent them from falling apart. Place the spicy mixture between the tomato parts.
Divide into jars.
Boil the marinade - water, laurel, salt.
Pour over the fruits, press lightly with crossed chopsticks so that the liquid covers the vegetables.
After 3 days the workpiece is ready.
Place in the refrigerator.

Necessary ingredients for the classic recipe

For a simple recipe for Armenian pickling, tomatoes are used in moderation with vinegar and seasonings. Jars must be sterilized and well washed. Selected green tomatoes are also washed thoroughly with cold water.

In addition to tomatoes, the recipe includes:

Several heads of garlic to taste;
One or two hot red peppers;
Parsley, dill, basil, cilantro, garlic and onion;
130 grams of salt;
Table vinegar is ordinary;
Bay leaf;
Carrot.

This delicious appetizer is marinated in the usual way. Fill the entire space of the jar with vegetables and herbs, and then boil the brine. It is better to fill jars to the brim with ready-made brine to prevent fungi and bacteria from multiplying.

Armenian tomatoes in a pan

The classic recipe contains no vinegar and the least amount of spices.

Ingredients for preparing 1.5 kg of tomatoes:

100 g of greens - assorted to taste;
3 pcs. bay leaf and hot pepper (small);
1 whole large head of garlic;
table salt – 125 g;
purified water – 1.5 l.

Preparation stage:

Wash the ingredients, peel the garlic and pepper, remove the seeds.
Prepare a homogeneous mass using a meat grinder.
Make a cross cut in the tomatoes.
Fill the cut with the filling and place the fruit tightly in the pan.

Stage of salting marinated tomatoes in Armenian:

Boil water with bay leaf and salt, pour in the tomatoes, and place pressure on top.
Keep at room temperature.
Serve after 3-4 days.

Spicy in jars without sterilization

For those who love savory snacks, try this delicious Instant Pot recipe. To prepare Armenian-style tomatoes for the winter without sterilization, you should prepare the following list of products:

Green tomatoes - 2 kg.
Garlic - 3-4 heads.
Paprika pepper - 2 red pieces.
Horseradish - 1 rhizome.
Cilantro, parsley, dill - 1/2 bunch each.
Dry mustard in powder form - 1 tbsp. with a slide.
Bottled water - 1.7 l.
Fine crystalline salt - 75-80 g.
Sugar - 75-80 g.

KBZHU for 100 g of such green tomatoes with mustard are:

calorie content - 69 kcal;
proteins - 1.8 g;
fats - 1.1 g;
carbohydrates - 2 g.

Cooking process:

Wash all the greens and divide them into as many parts as there are jars that will be used for preservation.
Place half of each piece of greens evenly in the bottom of the containers.
Grind the rest using an immersion blender along with chili pepper and peeled garlic cloves into a homogeneous mass.
Rub the horseradish.
Add salt and sugar to the water, add mustard powder and stir everything vigorously. This is the base for the brine.
Cut the tomatoes crosswise, avoiding complete eruption.
Fill them with the resulting green mass and place them tightly in layers in jars.
Pour the resulting brine and cover with a lid or several layers of gauze.
Leave for the fermentation process for 1 month. Only after this period has expired will pickled tomatoes be edible, as they will have reached their maximum taste characteristics.

Yandex pictures

Armenian tomatoes for the winter in jars

Set of products for filling:

3 kg - “cream” tomatoes;
1.5 kg – spicy onions;
greens - to taste;
vegetable oil - 1 tbsp. l. on the jar.

Ingredients for marinade filling:

1 l – water;
5 tbsp. l. – vinegar (9%);
1 tbsp. l. - salt, sugar.

Preparation:

Prepare products for seaming.
Finely chop the greens and onion. Onions can be half rings.
Score or cut the tomatoes into 4 pieces.
Boil the marinade.
While the liquid is boiling, place the fruits in jars. If the tomatoes are cut into quarters, then layer them with onions and herbs. If you are stuffing, first place the minced meat in the cut, then put on the jar.
Pour in hot solution and sterilize. The time depends on the volume of the container.
Add oil before rolling.
When the jars have cooled, transfer to the refrigerator.

Recipe for tomato Armyanchiki

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

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.

You can use any vegetables, spices and herbs for the filling, such as cilantro, basil, parsley and dill. When choosing green tomatoes, you should choose the “Cream” or “Pulka” variety; they are the ones that are best suited for preparing Armenian-style winter snacks. There is little juice in these fruits, but there is enough pulp. Therefore, the preparation according to the recipe will turn out to be as tasty as possible.

This recipe for Armenians involves the use of celery, but there is no need to add vinegar to it. This preparation for the winter turns out to be spicy and very tasty. For canning you will need to stock up on:

1 kg of medium-sized green fruits;
3−4 pcs. Chile;
5-6 stalks of celery
if you wish, you can add parsley, dill, cilantro, basil;
5 cloves of garlic;
4 tbsp. water;
50 g salt.

Step-by-step canning of spicy green Armenian tomatoes for the winter:

Wash the main components and sort them out to avoid any spoiled ones. Make a cut on each tomato, but keep it intact.
To prepare the filling, you need to pass the garlic through a press, finely chop the hot pepper, and chop the celery. Mix. Advice! If you want your tomatoes to be as spicy as possible, then you don’t need to cut out the seeds from the chili.
Now you need to put the filling in each fruit. Place them tightly in jars, which are thoroughly washed with soda beforehand. First, place a dill umbrella on the bottom.
Cooking the marinade involves combining water and salt and waiting until it boils.
Pour hot brine over stuffed green tomatoes.
Close tightly with lids, leave to cool, and put in a cool place.

This Armenian recipe is easy to prepare. Even an inexperienced housewife can easily prepare it for the winter. Canning Armenians consists of the following stages:

To prepare the filling, take 4 cloves of garlic and grind a couple of chili peppers in a blender. Finely chop 20 g of herbs with a knife: basil, parsley or other. Advice! When preparing the filling, you can grind the ingredients into a homogeneous mass or finely chop them - it all depends on the preferences of the cook.
Cut off the tops of 1 kg of milk-ripe fruits and use a teaspoon to remove some of the pulp. It can also be added to the filling of Armenians.
Chop the tomatoes with the resulting mixture and cover with the previously cut tops. Fold tightly into prepared glass container.
To boil water. Add 2 tbsp to each jar of vegetables. l. sugar and 1 tbsp. l. salt, pour in 1/4 tbsp. vinegar and water.
Leave the green Armenians to sterilize for 15 minutes, close hermetically.

We invite you to familiarize yourself with the Shelf life of fresh tomatoes. This recipe for Armenians will be an excellent appetizer that will decorate the holiday table. To start preparing you will need to prepare the following ingredients:

2.5 kg green tomatoes;
10 garlic cloves;
5 chili pods;
50 g each of basil and dill;
1 tbsp. water;
1/2 tbsp. salt;
1 tbsp. vinegar.

Recipe with photos of canning Armenians from green tomatoes:

Wash the unripe medium-sized fruits and cut them into 4 parts, but do not cut them all the way to prevent them from falling apart.
Remove the skins from the garlic cloves. How many garlic cloves and chili to take depends on the preferences of family members; the more there are, the more piquant the Armenians turn out.
Wash the greens. In addition to the one indicated in the recipe, you can use any at your discretion.
Wash the chili, cut out the stem with seeds.
Using a blender, turn the greens, garlic cloves and chili into a homogeneous paste. Advice! It is better to work with chili peppers in gloves; its juice can leave burns on your hands.
Stuff each green Armenian with filling and place tightly in a jar. You can compact the tomatoes a little so that they lie more tightly. If you want a spicier snack, you can put a small horseradish root at the bottom of the jar.
Combine water and vinegar, salt and sugar, cook the marinade and pour over the Armenians.
Place the jars to sterilize for 10 minutes, then close.

When canning Armenians, it is better to select small-sized fruits; they are better saturated with the aromas of greens, and the taste is more intense.

Armenian tomatoes with cabbage

Armenian salted tomatoes go very well with vegetable ingredients, for example, white cabbage.

Set of ingredients:

firm tomatoes – 1.5 kg;
white cabbage – 2 leaves;
hot pepper – 1 pc.;
basil, cilantro, parsley - 7 sprigs each;
allspice peas – 4 pcs.;
salt 100 g;
water – 2 l.

Detailed Process:

Prepare a brine from boiling water, salt, allspice and bay leaf.
Let the mixture cool slightly.
Chop the chili pepper. If you need a spicier snack, it is recommended not to remove the seeds.
Crush the garlic, add a little salt, then grind into a paste.
Place the greens on a cabbage leaf and roll it into a tube.
Finely chop.
Combine the slices with pepper and garlic.
Cut the tomatoes with a cross, fill with cabbage and herbs filling.
Place in a saucepan, add brine (warm).
Place the press.
The next day, vegetables can be eaten lightly salted; after 3 days, well-salted.

With bell pepper

When choosing how to cook tomatoes in Armenian style, you should use one of the most delicious recipes. For it you need to prepare:

Green tomatoes - 2 kg.
Bell pepper, carrots, onions - 200 g each.
Cilantro and dill - 1 large bunch each.
Chili pepper - 3 pods.
Salt and sugar - 30 g each.
Vinegar - 50 ml.
Water - 1.7 l.

KBZHU per 100 g of such green canned tomatoes are:

calorie content - 69 kcal;
proteins - 1.2 g;
fats - 0.9 g;
carbohydrates - 2 g.

To prepare this simple recipe for pickled green tomatoes, you need to follow these steps:

Peel the carrots and onions. Grate the carrots on a coarse grater, cut the onion into small cubes.
Remove the stem and seeds from the bell pepper and chop the pulp as desired.
Remove the husks from the garlic cloves.
Place all vegetable ingredients in a blender bowl and grind into a homogeneous puree.
Wash the greens thoroughly, shake off the moisture and chop very finely.
Combine with vegetable puree.
Wash the tomatoes and cut them crosswise, leaving them undivided until the end.
Stuff the tomatoes with the resulting mixture.
Chop the chili pepper into thin rings.
Dissolve salt and sugar in prepared water. Put the liquid on the fire and boil. Heat until the crystals completely disperse. Then pour in the vinegar and immediately turn off the heat.
Pour the resulting mixture over the tomatoes, which must first be placed tightly in glass bottles or an enamel pan. It is necessary that the liquid completely covers the stuffed pieces. Place chili pepper rings on top.

If the snack is being prepared for quick consumption, let it sit in a cool place for 3 days.

If you plan to make preparations from such tomatoes for the winter, you need to sterilize the jars for 10 minutes and then roll the lids on top.

Yandex pictures

Armenian lightly salted tomatoes with garlic

Main ingredients for delicious lightly salted tomatoes in Armenian style:

red tomatoes – 3 kg;
heads of garlic – 2 pcs.;
greens (composition according to preference) – 2 bunches;
table salt – 60 g;
purified water - 2 liters.

Important! Celery greens fit very harmoniously into this recipe.

Preparing the recipe:

Cut off the stems and remove the core.
Grind the garlic and herbs in a convenient way.
Mix the pulp of the core with spicy herbs.
Stuff the fruit with minced meat.
Place the tomatoes in dense layers in a container.
Prepare a hot brine from water and salt.
Cool, pour over vegetables.
Press down with a weight and serve after 3 days.

From green tomatoes

To prepare spicy Armenian-style tomatoes for the winter from green tomatoes, you need to prepare the following set of products:

Tomatoes - 2 kg.
Parsley, dill, cilantro, celery - 1/2 bunch each.
Bell pepper - 300 g.
Garlic - 200 g.
Carrots - 300 g.
Salt - 50-60 g.
Bottled water - 1.5 l.

KBZHU per 100 g of such green canned tomatoes are:

calorie content - 71 kcal;
proteins - 1.9 g;
fats - 1.8 g;
carbohydrates - 3 g.

Cooking process:

Grate the carrot into smaller pieces.
Blend the bell peppers with an immersion blender.
Chop all the washed greens with garlic cloves as thinly as possible.
Combine them into a homogeneous mass.
Wash the tomatoes and very carefully cut them crosswise, avoiding cutting completely.
Stuff the tomatoes with the resulting vegetable mixture and place them in a glass bottle or enamel pan very tightly, with the cut side up.
Make the brine by boiling and pour it over the tomatoes, allowing it to cool slightly beforehand.
Place a plate on top if using a pan and select it so that the diameter is smaller than the diameter of the pan. Set oppression. Wrap the jars with several layers of gauze.
Leave for a week under normal conditions.
In the future, tomatoes should be stored in the refrigerator. This way they will retain their taste and nutritional value throughout the winter.

Yandex pictures

Super-fast tomatoes in Armenian style

Products:

one and a half kilograms of tomatoes;
1 head of garlic (large);
1 pod of hot pepper (small);
2 bunches of greenery (you can add regan);
0.5 cups table salt;
optional - black peppercorns and bay leaf;
2 liters of clean water.

The process of preparing quick tomatoes in Armenian:

Finely chop the garlic, hot pepper and herbs.
Mix the ingredients.
Cut the vegetables lengthwise (but not all the way through).
Place the prepared filling inside the fruit.
Place the fruits in a saucepan.
Scatter the remaining herbs on top of the tomatoes.
Prepare the brine and pour over the Armenian stuffed tomatoes.
Keep the workpiece at room temperature for one day, then put it on the refrigerator shelf.

With paprika and onion

Another original recipe for salted spicy tomatoes will require the following set of products:

Red tomatoes - 2 kg.
Paprika and onions - 300 g each.
Cilantro - 1 bunch.
Chili pepper - 2 pods.
Salt - 50 g.
Bottled water - 1.7 l.

KBZHU per 100 g of such green canned tomatoes are:

calorie content - 74 kcal;
proteins - 1 g;
fats - 9.6 g;
carbohydrates - 1.2 g.

To prepare these red stuffed tomatoes in Armenian style, you need to follow simple steps:

Place washed and randomly chopped paprika, chili and onion into a blender bowl. Grind until smooth puree.
Wash the cilantro and chop as finely as possible. Combine with vegetable component.
Wash the tomatoes and cut them crosswise.
Stuff the resulting mass inside.
Place tomatoes in glass containers.
Dissolve the salt in bottled water - it is best to boil it so that the crystals are completely dissolved. Pour the resulting brine over the tomatoes and leave for 7 days at room temperature. After this, they can be put in the refrigerator and stored in this state for 1-3 months.

Yandex pictures

Instant Armenian spicy tomatoes with hot peppers

Armenian-style spicy red tomatoes are prepared very quickly. After 3-4 days they can be served. The second advantage of the recipe is the absence of vinegar.

Set of ingredients:

red ripe tomatoes – 1.5 kg;
hot pepper – 2 pods;
large garlic - 1 head;
greens – 1 bunch;
bay leaf – 2 pcs.;
salt – 0.5 cups;
water – 2.5 l.

Cooking steps:

Prepare the filling for stuffing - chop the herbs, pepper and garlic, mix. Prepare the tomatoes - cut lengthwise, but not all the way.
Stuff the fruits and place in a container. You can take jars or a pan, which is convenient.
Make the marinade. Add salt and bay leaf to boiling water.
Pour the brine over the vegetables and set the pressure. For cans, it is good to use crossed sticks.
For storage, refrigerate.

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.

Brown tomatoes are best suited, but you can also make the preparation from green, pink and even red tomatoes.

Tomatoes marinated in Armenian style with basil

What to prepare:

1.5 kg of tomatoes;
2 pcs. hot red pepper;
1 head of large garlic;
1 bunch of cilantro and parsley;
2 sprigs of basil;
1 bay leaf;
table salt - to taste.

How to marinate:

First of all, prepare the filling for the minced meat. Grind all components and mix.

Important! Be sure to remove the seeds from the pepper.

Cut the tomatoes in half.
Carefully place the green minced meat into the tomatoes.
Fill the pan with vegetables.
Boil a brine of water, bay leaf and salt. Cool slightly.
Pour into the pan until the liquid covers the vegetables.
Place the oppression.
Leave the preparation for 3 days, then you can taste it.

In tomato

This recipe is simple, easy to prepare, and in winter you can prepare 2 dishes from it - tomatoes in a salad, and tomatoes in gravy.

The nutritional value of the product per 100 g is 23.58 kcal.

Protein content 1.08 g, fat 0.2 g, carbohydrates 4.53 g.

Number of servings – 3 liter jars

Product preparation time – 20 minutes

The dish is ready in 45 minutes.

Required Products:

tomatoes 1.5 kg + 2.5 kg per tomato;
salt 30 gr.;
sugar 30 gr.;
bay leaf 3 pcs.;
allspice peas 15 pcs.;
black peppercorns 30 pcs.

Prepare 3 liter jars for this amount of food.

Recipe:

Place the jars on the oven rack with the neck down and sterilize at a temperature of 120 degrees for 20 minutes. Boil the lids for 5 minutes in a saucepan of water.
Grind 2.5 kg of washed fruits in a meat grinder.
Distribute the remaining fruits into sterilized jars.
Distribute equal amounts of bay leaves and peppers among the jars.
Pour the broth over the tomatoes. Leave the fruits in boiling water for 15 minutes to steam.
Place the ground tomatoes in a saucepan, bring to a boil, season with salt and sugar, cook for 20 minutes, stirring constantly to avoid burning.
Drain the water from the jars and replace it with boiling tomato. Seal with lids.
Place the jars upside down under a warm blanket.

If desired, you can add dry clove buds and coriander, etc.

Yandex. Images

Tips: The preparation of jars and lids for preservation must be approached responsibly, since due to insufficient sterilization, the lids on the jars may swell, the jars may burst, and therefore the food will spoil.

Armenian tomatoes with herbs and horseradish

The preparation is not a quick-cooking recipe.

Products for 5 kg of small vegetables:

500 g peeled garlic;
50 g hot pepper;
750 g celery (greens);
3 bay leaves;
50 g parsley (greens);
horseradish leaves;
300 g salt;
5 liters of water.

Cooking instructions:

The first stage is the filling. Chop the greens, chop the garlic, cut the pepper (without seeds) into small cubes.
Mix well.
Cut the tomatoes to the middle and fill with minced meat.
Line the bottom of the container using some of the filling, bay leaf and horseradish leaves.
Arrange the vegetables tightly, then cover with the same mixture.
Alternate layers until the container is filled.
Prepare a brine from salt and water.
Pour the cooled mixture over the vegetables.
Put it under pressure and put it in the refrigerator after 3-4 days.
After 2 weeks, transfer to jars and close with nylon lids.
If there is not enough brine, you can prepare it additionally.
You can use the product after waiting another 2 weeks.

Terms and conditions of storage

Armenian tomatoes can be preserved for at least a year. You don't have to put them in the refrigerator to do this. They store well:

in cold storerooms;
on window sills;
in kitchens;
in the basements.

The main condition is proper preparation and the air temperature is not higher than standard room temperature. If the conditions are met, the Armenian appetizer can be stored indefinitely.

If the lid of a jar with a twist stops being retracted, you should remove and open the jar before the tomatoes begin to ferment. Otherwise, there is a possibility that such a container will explode due to this.

There is no difference in shelf life between filling with brine or marinade. Salted and pickled tomatoes in Armenian style have one shelf life. The only difference is in the taste of the product.

Recipe for Armenian tomatoes with cabbage and bell pepper

Ingredients for the dish:

2 kg of tomatoes;
4 things. sweet bell pepper;
1 medium head of cabbage;
2 pcs. carrots;
salt, sugar to taste;
1 medium head of garlic;
a set of greens and horseradish root to taste;
1 pod of hot pepper;
1 liter of water.

Technology nuances:

Chop cabbage forks, add a little salt, and crush.
Chop the greens, grate the carrots, cut the sweet pepper into cubes.
Mix the filling.
Cut off the tops of the fruits, remove the pulp with a spoon, add a little sugar and salt to the middle of the tomato.
Stuff with vegetable mixture.
Cut horseradish root, hot pepper (without seeds) into small cubes.
Take a large saucepan, put hot peppers, horseradish root on the bottom, a layer of stuffed tomatoes on top, then herbs and garlic (chopped).
Alternate layers until pan is full.
Prepare boiling water, dissolve 1 tbsp. l. salt, stir, cool the brine.
Grind the tomato pulp, mix with garlic, add to the brine, stir.
Pour over the tomatoes, put on the press, leave for a day.
Then 4 days on the bottom shelf of the refrigerator.
The appetizer is ready.

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, https://hlebopechka. ru/index. php? option=com_smf&Itemid=126&topic=141704.0

In our family, tomatoes were always stuffed with herbs and garlic, plus a little hot pepper. They left it to ferment. An incredibly tasty 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, https://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, put the stuffed tomatoes in a jar and add simple brine. Have a snack with vodka and any strong and non-sweetened drinks in the cold.
POLE, https://forum. homedistiller ru/index. php? topic=102333.20

Armenian tomatoes: recipe with carrots

Required ingredients:

tomatoes, take the “cream” variety - 1 kg;
medium carrots – 3 pcs.;
peeled garlic – 4 cloves;
celery greens and other herbs of preference – 100 g;
bay leaf – 2 pcs.;
allspice - 5 peas;
clean water – 1 liter.

Step-by-step execution of the recipe:

Remove the top of the fruit and remove the pulp with a spoon.
Grind the peeled carrots on a grater with large holes.
Chop the greens and mix with carrots.
Peel the garlic, pass through a press, add to the mixture of carrots and herbs.
Important! At this stage, do not salt the workpiece!
Stuff the tomatoes with carrot mince.
Line the bottom of the pan with herbs, then continue adding layers, alternating between tomatoes and herbs.
Prepare the brine. Add your favorite spices to the water, in addition to salt. Take about 80 g of salt for 1 liter.
If you need a quick recipe for Armenian tomatoes, then you need to pour the vegetables with a hot solution. If the workpiece is not needed immediately, then let it cool down.
Keep the pan in the room for one day, then move it to the bottom shelf of the refrigerator.

Several different recipes for Armenian snacks

You can marinate these Armenian pickles in various ways. Tomatoes are fermented, salted and stuffed. This procedure requires creativity and inspiration.

Then it will turn out very tasty.

Lightly salted tomatoes

The recipe for Armenian lightly salted tomatoes with garlic is quite simple and quick to make. They can be eaten within a day. They can be stored for no more than a week in the refrigerator. But they are usually eaten quickly.

For ten medium-sized tomatoes, take one large spoon of salt, a sprig of dill, parsley, and cilantro. Next add 4 cloves of garlic, a tablespoon of sugar. You can also finely chop onion and celery. Squeeze fresh lemon instead of vinegar.

You can leave the snack in the bowl, or put it in a transparent bag. Place in the refrigerator for a day. Sometimes you need to stir the snack. When the tomatoes are steeped and saturated with the aroma of garlic herbs, they can be served.

Pickled tomatoes

Any housewife can learn the peculiarities of preparing pickled tomatoes in Armenian style. You just need to follow the technique exactly. This extraordinary taste will be loved by everyone at home. They can be eaten after a month.

The ingredients include tomatoes, any greens you like, garlic, onions or carrots. Spicy and sweet peppers are added as seasonings. Add 50 grams of sugar and salt to the marinade. If you don't like tomatoes that are too sweet, you can use a little less sugar. Sometimes those who like it more spicy add horseradish or mustard. For a three-liter jar, prepare a pan with a little more than a liter of water.

Vegetables are washed and sorted together with herbs. Everything is placed in a jar in layers, the greens are finely chopped. Boil the brine along with sugar and salt. Allow to cool for some time. Pour the vegetables into the jar and close the lid. Place in a cold place to ferment for a month. Then you can try.

Stuffed appetizer

Tomatoes in Armenian are pickling for gourmets, and if you stuff them with filling and pickle them in jars, then you get the highest art. With such an appetizer you will always find something to surprise your guests.

Pack the filled vegetables tightly into a bowl and fill with brine. Close the lid, but it is better to put a weight for squeezing. Put it somewhere cool. After about five days, the snack will be ready and you can try it.

A lot of recipes can be found in cookbooks, on websites on the Internet, or use your imagination. Choose ingredients and instructions according to your taste.

The taste of Armenian green tomatoes for the winter will not leave anyone indifferent. The combination of garlic and herbs adds a refined aroma. Study carefully the technique of these preparations, and marinate this magnificent appetizer for the winter. Bon appetit!

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.

Recipe for Armenian marinated tomatoes

A preparation for housewives who save their time in the kitchen. Cherry tomatoes are good for this recipe if you don’t want to cut the fruit.

Products:

3 kg of tomatoes;
1 kg of onion;
1 head of garlic;
1 tbsp. l. salt, vinegar;
2 tbsp. l. Sahara;
green herbs of your choice, 50 g each;
hot pepper - to taste;
vegetable oil – 1 tbsp. l. for a jar;
1 liter of water.

Guide to cooking Armenian dish:

Prepare the vegetables - cut the tomatoes into halves, onion into half rings, chop the pepper and herbs.
Place in layers in a jar - tomatoes, herbs + peppers, garlic, onions. Alternate until full.
Boil water, dilute sugar, salt, and finally add vinegar.
Pour the boiling mixture over the vegetables.
Sterilize according to the time depending on the volume of containers, add oil before rolling.

In slices

If you want to get spicy green tomatoes with garlic in Armenian style, in the form of a salad or a ready-made snack that does not require additional processing, you should use this recipe. For this you need to take:

Green tomatoes - 1 kg.
Hot red pepper - 2 pods.
Garlic - 1 large head.
Leaf celery, cilantro and dill - 1 large bunch each.
Salt - 30 g.
Sugar - 15 g.
Vinegar - 40 ml.
Bottled water - 1.2 l.

KBZHU per 100 g of such green canned tomatoes are:

calorie content - 65 kcal;
proteins - 1 g;
fats - 1 g;
carbohydrates - 2 g.

How to prepare this green tomato salad is as follows:

Wash the green tomatoes and cut them across the stem.
Rinse all the greens in running water and chop very finely.
Remove all the seeds from the hot pepper, cut each half of the pod into 2 more parts or chop into small strips.
Pass the garlic cloves through a press.
Pour sugar and salt into the water, boil the liquid and as soon as the crystals are completely dissolved, pour in the vinegar and immediately turn off the heat.
Place chopped tomatoes in jars, distribute herbs, peppers, and garlic.
Pour in the resulting brine. Cover the lid and leave for several days at room temperature.

Yandex pictures

Armenian pickled tomatoes

The quantity of products can be changed depending on taste preferences.

Ingredients:

tomatoes to completely fill the bottle;
garlic cloves – 6 pcs.;
dill umbrellas, cilantro, basil, hot pepper - all according to preference;
horseradish root – 3 cm;
salt – 60 g;
sugar – 30 g;
water – 1.5 l.

Technology step by step:

Lay the bottom of the jar with herbs, add garlic, hot pepper, pieces of horseradish root.
Fill the container with vegetables.
Prepare brine - water + salt + sugar.
Cool the solution and pour over the tomatoes.
Close with nylon lids and transfer to the cold.

Serve after a month.

Armenian stuffed tomatoes with onions

Vegetables for the recipe are taken in any quantity according to the taste of the cook:

tomatoes;
garlic;
onion;
dill, parsley, cilantro;
vegetable oil;
vinegar (9%), salt - 1 tbsp. l.;
sugar – 2 tbsp. l.;
water – 1 l;
black peppercorns, bay leaf.

Preparation:

Do not cut the fruits in half completely.
Chop garlic, herbs, mix.
Onion - in half rings.
Stuff the fruits with green minced meat.
Sterilize the jars, fill them in layers with tomatoes and onion rings.
Prepare brine from water, bay leaf, peppercorns, sugar, salt.
Pour in the vinegar last and let the mixture cool.
Fill jars with vegetables and sterilize.
Add oil, roll up with metal lids.

Georgian sweet peppers for the winter: preparation

There is no single recipe for Georgian pepper. Hot and sweet peppers are preserved using different technologies; each housewife has her own preferences in the choice of spices and seasonings, the ratio of salt, sugar and vinegar in the dish. However, there are several points that remain significant regardless of which Georgian recipe is used to prepare pepper over the winter. Knowing them, you will almost certainly get exactly the result you expect.

For canning, it is better to choose peppers that have dense, fleshy flesh. The appetizer from them turns out to be more expressive in taste.
Cut sweet peppers for Georgian pickling into large pieces. Hot peppers, if the appetizer is prepared from them, are left whole, cutting off only the tips. If hot pepper serves as an addition to sweet, it is cut into thin rings.
Preparing pepper appetizers in Georgian style does not involve long-term heat treatment; you should not overcook it so that it does not lose its characteristic taste and crunchiness.
Georgian appetizers require a lot of pepper and garlic. You should wear gloves when handling these products, otherwise you may get burned.
Georgian pepper jars must be washed with soda and sterilized. The lids are also sterilized by boiling. Plastic lids can be used to cover snacks only when they are stored in the refrigerator. If the pepper will be kept indoors, it must be covered with metal lids to ensure an airtight seal.
For better preservation, after sealing, jars of pepper are turned over and wrapped, leaving to cool in a steam bath. This manipulation will not be necessary if the snack will be kept in the cold.

Storage conditions and shelf life of canned food depend on the recipe used. Most often, Georgian pepper can be stored in a normal, but not hot, room. Its shelf life ranges from 6 to 12 months.

Peel the pepper from seeds, cut into 4-6 pieces lengthwise and place in a bowl or pan. Add garlic, passed through a press, and chopped parsley.

Add salt, sugar, and vegetable oil.

Sprinkle with ground black pepper and khmeli-suneli. Mix the pepper well and leave for 1 hour.

After this, put the pan with pepper on the fire and bring to a boil (not much liquid at first). After boiling, cook the pepper for 15 minutes under a closed lid over low heat, stirring occasionally. Pour in vinegar, turn off gas, stir. Place the delicious and aromatic Georgian peppers, prepared for the winter, into prepared sterilized jars. Roll up and place under a “fur coat” until it cools completely. You can store this pepper in a city apartment.

https://www.youtube.com/video/kpCb_qApHkI

For those who like to prepare large quantities of preserves at once, the specified amount of ingredients should be immediately increased. So, for 2 kg of bell pepper you will need:

2 heads of garlic;
2 bunches of parsley;
vegetable oil – 10 tbsp. l.;
sugar – 4 tbsp. l.;
salt – 2 tbsp. l.;
seasoning “Khmeli-suneli” - 2 tsp;
vinegar - 4 tbsp. l.;
black pepper - powder - 0.5 tsp.

Cut the fruits into two parts and remove seeds and stems. Then cut the halves into large strips. Finely chop the parsley and chop the garlic. Then everything is simple:

Mix pepper, garlic and herbs in a saucepan.
Add salt, sugar, seasoning and butter. Leave to infuse for an hour. Close the lid to prevent foreign aromas from spreading throughout the house.
After an hour, place the container on the stove and bring to a boil. Cook for about a quarter of an hour. At the end of cooking, add vinegar.

Meanwhile, sterilize the jars over steam or in the oven. Boil the lids. Place the vegetables in jars and roll up. There are enough cooking options. Finding what you need won't be difficult.

Delicious Armenian tomatoes with paprika

List of products for the recipe:

tomatoes – 0.5 kg;
hot pepper – 0.5 pcs.;
peeled garlic – 30 g;
paprika powder – 1 tbsp. l.;
salt 0.5 tbsp. l;
vinegar and water - 40 ml each.

Technology:

Pass peeled garlic and pepper without seeds through a meat grinder.
Chop the greens and mix with spices.
Cut the tomatoes with a cross and fill with minced meat.
Divide into jars.
Prepare a filling from water, salt, paprika powder and vinegar.
Pour over the fruits, sterilize for 15 minutes.
Roll up, wrap, and leave to cool slowly.