Recipe: Tomatoes stuffed with cabbage in Armenian style. Calorie, chemical composition and nutritional value.

Armenian tomatoes, prepared at home as a snack and as a preserve, are a great way to put on the table at any time an excellent addition to any type of meat, fish, or legumes. There are different recipes - instant, pickled, pickled, stuffed - which one to prepare depends on individual preferences. But it’s quite easy to do - you just need to follow the recommendations below.

Do you prepare for the winter?

Yes, everything is homemade

75%

No, I buy it in the store

25%

Voted: 4

In a saucepan with herbs and garlic

If you want to cook green tomatoes in Armenian style for quick consumption without preservation, you can use the following recipe. It will require:

1. Red tomatoes - 1 kg.
2. Chili - 2 pods.
3. Celery, dill, parsley, basil, cilantro - 2-3 sprigs each.
4. Garlic - 1 large head.
5. Bay leaf - 2 small leaves.
6. Salt - 110 g.
7. Lenten oil - 1-2 tbsp.

KBZHU for 100 g of such red tomatoes with spicy dressing are:

• calorie content - 77 kcal;
• proteins - 1.8 g;
• fats - 1.2 g;
• carbohydrates - 2.4 g.

To prepare these red stuffed tomatoes in Armenian style, you should adhere to the specified technology:

1. Wash the red tomatoes. It is advisable to choose fruits that are small, fairly dense and of the same size. Carefully cut not all the way through.
2. Wash the greens and chop them very finely.
3. Finely chop the peeled garlic cloves.
4. Using a knife, chop the pulp of the chili pepper as thinly as possible, removing the seeds.
5. Mix the greens with garlic and chili - combine with vegetable oil to form a slightly viscous mass.
6. Very carefully stuff the cut tomatoes with the resulting green mixture.
7. Place the tomatoes in a saucepan, placing them cut side up and doing this carefully, layer by layer.
8. Meanwhile, dissolve the salt in bottled water and stir until the crystals disappear. Boil the mixture while adding the bay leaf. There is no need to cook for a long time, 2 minutes will be enough.
9. Pour the resulting brine over the tomatoes placed in the pan. Close the lid tightly and place in a dark place. After 2-4 days, depending on the room temperature, the dish will be ready.

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Armenian green tomatoes for the winter: the most delicious recipes

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

If your tomatoes did not have time to fully ripen before the air temperature dropped, then do not worry. They can be preserved for the winter in a special way. This spicy snack will appeal to all family members.

Try to pickle tomatoes of the same size. We make cuts on the fruits almost to the end, as shown in the photo below. Fill them with the prepared mixture of garlic, pepper and parsley.

Fill the jar and pour boiling water. Cover the container with a lid and leave for 20 minutes.

Pour hot brine into a jar of stuffed tomatoes and screw on the metal lid.

After 3-4 days you can try the pickled spicy snack. Bon appetit!

Armenian green tomatoes with celery without vinegar (the most delicious recipe)

There is another interesting cooking option. We will use celery in it, but we will not add vinegar. This preparation is not only spicy, but also very tasty. Therefore, be sure to use this preparation method.

Preparation

Sort out the tomatoes and rinse well with cold water. Then we make deep cuts, but not all the way, so that the fruit retains its integrity.

Now we stuff the tomatoes with the prepared vegetable mixture.

We pre-sterilize the jars. For clarity, in the recipe we will marinate the tomatoes in a bowl. Place several stalks of celery on the bottom of the container, and then compactly distribute the stuffed fruit.

To prepare the marinade, add table salt to a pan of water. Bring the liquid to a boil.

Fill the container with stuffed tomatoes with hot brine.

We close the lids, and after the workpiece has cooled, we put it in a cool place. It will take about 10 days for the fruits to marinate well.

Green Armenian tomatoes for the winter in slices: the best recipe

If you do not want to prepare whole tomatoes with filling, then use the following recipe. Here the fruits are cut into small pieces. Watch the video for the cooking technology:

You can experiment a little with spices and herbs. The appetizer goes well with fish and meat dishes. Therefore, in winter, you can diversify your usual diet.

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:

1. Green tomatoes - 2 kg.
2. Garlic - 3-4 heads.
3. Paprika pepper - 2 red pieces.
4. Horseradish - 1 rhizome.
5. Cilantro, parsley, dill - 1/2 bunch each.
6. Dry mustard in powder form - 1 tbsp. with a slide.
7. Bottled water - 1.7 l.
8. Fine crystalline salt - 75-80 g.
9. 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:

1. Wash all the greens and divide them into as many parts as there are jars that will be used for preservation.
2. Place half of each piece of greens evenly in the bottom of the containers.
3. Grind the rest using an immersion blender along with chili pepper and peeled garlic cloves into a homogeneous mass.
4. Rub the horseradish.
5. Add salt and sugar to the water, add mustard powder and stir everything vigorously. This is the base for the brine.
6. Cut the tomatoes crosswise, avoiding complete eruption.
7. Fill them with the resulting green mass and place them tightly in layers in jars.
8. Pour the resulting brine and cover with a lid or several layers of gauze.
9. 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.

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Spicy pickled tomatoes in Georgian style

How to make this preparation tasty and quickly. For this unusual and spicy-tasting dish you will need:

• Ripe tomatoes – 0.5 kg.
• One pod of hot pepper.
• Salt – 1 tablespoon.
• Apple cider vinegar – 1 tablespoon.
• Garlic – 5 cloves.
• Cilantro - a couple of sprigs.

Rinse the tomatoes under running water. Peel the garlic, cut into slices. Wash the pepper, remove the stem and select the seeds, cut into slices. Wash the greens and chop.

Place herbs, garlic, peppers, then vegetables on the bottom of a clean glass container, and repeat the placement in this order to the top. Place a couple more pieces of pepper and a sprig of cilantro on the very top.

Cover the workpiece with salt, pour in vinegar, pour boiling water over it and close the lid tightly, wrap it well in a blanket until it cools completely.

It is recommended to store Georgian tomatoes with vinegar in a cool place - in the refrigerator or basement.

This recipe can be slightly modified depending on your taste preferences. For example, instead of cilantro, you can add basil, arugula or dill.

The amount of hot pepper can be increased or decreased, depending on taste preferences.

From green tomatoes

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

1. Tomatoes - 2 kg.
2. Parsley, dill, cilantro, celery - 1/2 bunch each.
3. Bell pepper - 300 g.
4. Garlic - 200 g.
5. Carrots - 300 g.
6. Salt - 50-60 g.
7. 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:

1. Grate the carrot into smaller pieces.
2. Blend the bell peppers with an immersion blender.
3. Chop all the washed greens with garlic cloves as thinly as possible.
4. Combine them into a homogeneous mass.
5. Wash the tomatoes and very carefully cut them crosswise, avoiding cutting completely.
6. 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.
7. Make the brine by boiling and pour it over the tomatoes, allowing it to cool slightly beforehand.
8. 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.
9. Leave for a week under normal conditions.
10. In the future, tomatoes should be stored in the refrigerator. This way they will retain their taste and nutritional value throughout the winter.

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How to prepare an Armenian appetizer for the winter - 16 varieties

1. Armenian winter snack
2. Delicious Armenian snack
3. Armenian appetizer
4. Canned Armenian winter snack
5. Armenian appetizer with zucchini
6. Armenian eggplants for the winter
7. Armenian canned salad
8. Armenian green tomato salad
9. Armenian snack for the whole family
10. Armenian assorted dishes
11. Armenian assortment with cherry plum
12. Eggplant salad with onions in Armenian style
13. Armenian pepper salad
14. Armenian salad Oktemberyan
15. Tomatoes in Armenian
16. Armenian cucumbers

With basil

The combination of basil, cilantro and tomatoes is original. This recipe can be used for both green and red tomatoes. All you need to do before starting cooking is to prepare the following set of products:

1. Tomatoes - 2 kg.
2. Basil and cilantro - 1 large bunch each.
3. Chili pepper - 2 pods.
4. Garlic - 1 large head.
5. Salt and sugar - 2 tbsp each.
6. Vinegar - 3-4 tbsp.

KBZHU per 100 g of such green canned tomatoes are:

• calorie content - 75 kcal;
• proteins - 1.1 g;
• fats - 0.5 g;
• carbohydrates - 1 g.

The cooking process includes the following steps:

1. Wash and chop all ingredients except the tomatoes themselves. Achieve a uniform consistency - a puree state.
2. Wash the tomatoes and cut them crosswise.
3. Gently stuff with a mixture of herbs, garlic and chili peppers.
4. Dissolve salt and sugar in bottled water, boil the liquid and when it has boiled for a few minutes, pour in vinegar and immediately turn off the heat.
5. Pour the resulting brine over the stuffed tomatoes, packed tightly in a jar.
6. If preservation for the winter is necessary, sterilize the jars with the contents and roll up the lids. Otherwise, it will stand for 2-3 days at room temperature, after which the aromatic tomatoes are ready to eat.

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Armenian quick tomatoes - the most delicious proven recipe

Chop parsley, cilantro, basil and dill and place in a bowl. Here we also chop the peeled hot capsicum and chop one head of garlic. Instead of capsicum, you can also use ground chili. You can add more or less spicy ingredients, depending on your taste preferences.

Next, we fill each fruit with a spicy, aromatic filling and place it in a bowl. Glass containers, plastic bowls or enamel containers are best suited for pickling.

Having laid all the stuffed tomatoes, pour them with cooled brine.

Cover the dish with a lid or plate and leave at room temperature for 3 days.

With horseradish

To get crispy green tomatoes, you should use this recipe. For it you need to first prepare the following set of simple products:

1. Unripe tomatoes - 2 kg.
2. Salt - 50 g.
3. Cloves, tarragon, garlic, savory, dill seeds and dill greens - to taste.
4. Water - 1 l.
5. Horseradish - 2 large fresh leaves.

KBZHU per 100 g of such green canned tomatoes are:

• calorie content - 49 kcal;
• proteins - 1 g;
• fats - 1 g;
• carbohydrates - 0.2 g.

The process of preparing delicious lightly salted tomatoes in Armenian consists of the following steps:

1. Cut the tomatoes into slices, perpendicular to the growth of the petiole.
2. Wash the greens and chop coarsely.
3. Peel the garlic and cut into thin slices.
4. Place the herbs and garlic in jars, distributing them evenly among the containers. Place green tomato slices on top.
5. Wash the horseradish leaves, tear them into medium pieces and place in jars. Some of the leaves should be on the bottom, and the other half should be left on the top layer.
6. Dissolve salt in water until the crystals are completely dispersed.
7. Pour the resulting solution over the tomatoes and cook the salty snack for 7 days until it is completely fermented.

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Stuffed tomatoes with garlic filling

This spicy and very tasty cold-salted appetizer is prepared from any variety of tomatoes.

Required components:

• Ripe and sweet tomatoes.
• Dill and parsley.
• Hot pepper pod.
• Head of garlic.

For filling:

• Vola – 1 l.
• Coarse salt - a tablespoon.
• Sugar – 2 teaspoons.
• Mustard powder – 1 teaspoon.
• Black pepper and allspice peas – 10 pcs. each component.
• Dill seeds - a tablespoon.
• Lavrushka – 10 sheets.

Wash the vegetables, finely chop the herbs, chop the garlic and cut the pepper into thin longitudinal pieces. Mix greens with garlic.

Make cuts down the middle of each tomato, stuff with herbs and garlic and insert a piece of pepper in the middle.

Place vegetables in a deep pan in layers. For a piquant taste, tomatoes can be topped with horseradish, blackcurrant and cherry leaves.

Add all the ingredients for preparing the filling to another pan of water. Then add the pepper crushed in a mortar. Put the marinade on the fire, boil for a couple of minutes and cool to room temperature.

Pour the filling over the vegetables, cover with a lid and place under a press. Pickling tomatoes will take no more than 24 hours at room temperature.

According to this recipe, you can pickle the tomatoes in a hot marinade, then they will be soaked faster and will be ready for use. Spicy and tasty stuffed tomatoes in marinade will be an excellent appetizer on any table.

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:

1. Green tomatoes - 2 kg.
2. Bell pepper, carrots, onions - 200 g each.
3. Cilantro and dill - 1 large bunch each.
4. Chili pepper - 3 pods.
5. Salt and sugar - 30 g each.
6. Vinegar - 50 ml.
7. 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:

1. Peel the carrots and onions. Grate the carrots on a coarse grater, cut the onion into small cubes.
2. Remove the stem and seeds from the bell pepper and chop the pulp as desired.
3. Remove the husks from the garlic cloves.
4. Place all vegetable ingredients in a blender bowl and grind into a homogeneous puree.
5. Wash the greens thoroughly, shake off the moisture and chop very finely.
6. Combine with vegetable puree.
7. Wash the tomatoes and cut them crosswise, leaving them undivided until the end.
8. Stuff the tomatoes with the resulting mixture.
9. Chop the chili pepper into thin rings.
10. 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.
11. 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.

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Armenian assorted dishes

A very hearty and tasty salad that everyone in the household will definitely enjoy.

Ingredients:

• Eggplants – 750 g
• Carrots – 200 g
• Bell pepper – 500g
• Onion – 500g
• Tomatoes – 1000 g
• Garlic – 125 g
• Zucchini – 750 g
• Chili pepper – 2 pcs.

Preparation:

Cut the onion and carrots into small cubes. Cut off the stem of the eggplant and cut them into cubes. Cut peppers, tomatoes and zucchini into small pieces. Fry onions and carrots in oil in a frying pan. But it’s better to fry them in different pans. Finely chop the greens and chili peppers. Mix all the ingredients. Let's prepare the marinade. Dissolve sugar, salt and 2 tablespoons of vinegar in a glass of water. Now bring the marinade to a boil and pour it over the vegetables. Cook the vegetables over low heat for about an hour. 5 minutes before readiness, add garlic. Place the finished salad in sterilized jars.

With paprika and onion

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

1. Red tomatoes - 2 kg.
2. Paprika and onions - 300 g each.
3. Cilantro - 1 bunch.
4. Chili pepper - 2 pods.
5. Salt - 50 g.
6. 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:

1. Place washed and randomly chopped paprika, chili and onion into a blender bowl. Grind until smooth puree.
2. Wash the cilantro and chop as finely as possible. Combine with vegetable component.
3. Wash the tomatoes and cut them crosswise.
4. Stuff the resulting mass inside.
5. Place tomatoes in glass containers.
6. 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.

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Stuffed

In Armenian cuisine, a lot of aromatic spices and herbs are added to food, so the dishes turn out incredibly tasty. Armenian stuffed tomatoes with cabbage is a signature national recipe that is loved by everyone, young and old. And this dish is easy to prepare.

The nutritional value of the product per 100 g is 20.1 kcal.

Protein content 1 g, fat 0.1 g, carbohydrates 3.2 g.

Number of servings – 4; Product preparation time is 3 hours.

The dish will be ready in 1-3 days.

Required Products:

• red round tomatoes 1.5 kg;
• cabbage 100 gr.;
• chili pepper pod 1 pc.;
• bay leaves 2 pcs.;
• allspice peas 5 pcs.;
• coarse salt 100 gr.;
• garlic cloves 5 pcs.;
• basil 4 sprigs;
• parsley 8 sprigs;
• water 2 l.

Recipe:

1. Pour salt, peppercorns, bay leaves into boiling water. Stir until the salt crystals dissolve, cool.
2. Chop hot pepper. For a more savory snack, use pepper seeds.
3. Crush the garlic cloves with a knife, laying the blade flat, and sprinkle with salt. When the garlic releases its juice, grind it until a paste forms.
4. Wash the herbs and chop finely.
5. Finely chop the cabbage.
6. Stir prepared ingredients in a bowl.
7. Remove the stems from the washed tomatoes and make a cross-shaped cut, not cutting a quarter of the way to the base. Fill the cuts with the resulting filling and place the fruits compactly in the pan.
8. Cover the tomatoes with the cooled brine, pressing them down with a weight so that the brine protrudes above the tomatoes. Leave to salt for 3 days. Fans of lightly salted vegetables can start tasting the next day.

When you take vegetables out of the jar, you can use them in a salad or as an independent dish.

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Tips: for pickling, the head of cabbage must be at least 1 kg. Small heads of cabbage do not have time to accumulate the necessary microelements and vitamins, without which good fermentation and, therefore, taste cannot be achieved.

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:

1. Green tomatoes - 1 kg.
2. Hot red pepper - 2 pods.
3. Garlic - 1 large head.
4. Leaf celery, cilantro and dill - 1 large bunch each.
5. Salt - 30 g.
6. Sugar - 15 g.
7. Vinegar - 40 ml.
8. 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:

1. Wash the green tomatoes and cut them across the stem.
2. Rinse all the greens in running water and chop very finely.
3. Remove all the seeds from the hot pepper, cut each half of the pod into 2 more parts or chop into small strips.
4. Pass the garlic cloves through a press.
5. 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.
6. Place chopped tomatoes in jars, distribute herbs, peppers, and garlic.
7. Pour in the resulting brine. Cover the lid and leave for several days at room temperature.

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Armenian winter snack

The Armenian appetizer is one of the most popular winter salads. Serving it as a separate dish or using it as a soup set, you will never regret the time spent.

Ingredients:

• Eggplant – 1 kg
• Zucchini – 1 kg
• Tomatoes -1 kg
• Bell pepper – 0.5 kg
• Onions – 0.5 kg
• Carrots – 0.2 kg
• Garlic – 1 head
• Parsley
• Vinegar – 20 ml
• Sugar – 100 g

Preparation:

We clean the vegetables and cut them into arbitrary pieces. Let's pass the garlic through a press. Finely chop the parsley. Place in a deep saucepan, add salt, pepper, sugar and pour a glass of vegetable oil. Turn on the fire. Simmer over low heat for about 2 hours. Then pour a glass of water with diluted vinegar. We sterilize the jars and you can lay out the salad.

Bon appetit.

From Mikael Haroyan

Brand chef Mikael Aroyan shared a recipe for incredibly tasty tomatoes from his family notebook.

The nutritional value of the product per 100 g is 28.9 kcal.

Protein content 1.8 g, fat 0.2 g, carbohydrates 5.5 g.

Number of servings – 6

Product preparation time – 2 hours

The dish is ready in 3 days.

Required Products:

• plum tomatoes 1.5 kg;
• 1 hot red pepper pod;
• cabbage 1 leaf;
• bay leaves 2 pcs.;
• 1 large garlic bulb or 7 medium cloves;
• parsley and cilantro 10 sprigs each;
• basil 5 sprigs;
• salt 7 level tablespoons;
• allspice peas 5 pcs.;
• water 2 l.

Recipe:

1. Pour salt into a bowl with two liters of water, throw in allspice and bay leaves. Cool the brine slightly until warm.
2. Separate the partitions with seeds from the pepper. For spicy lovers, you can leave them. Grind the pepper finely.
3. Crush the garlic with a knife and lightly add salt. Leave it to sit until the juice appears, then grind it in a mortar.
4. Wash the cabbage leaf, place it on the table, and put the washed spicy herbs on it. Wrap in a tight roll.
5. Finely chop the roll into thin strips, add pepper and garlic gruel.
6. Wash the tomatoes, remove the stems, and make perpendicular slits, not reaching the bottom by about 1 cm.
7. Stuff the slits with chopped cabbage strips.
8. Place the tomatoes compactly next to each other and pour slightly warm brine over them.

After three days the dish is ready, although after a day you can try lightly salted Michael's tomatoes.

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Brown tomatoes in marinade

Armenian brown and green tomatoes are very popular in Armenia, and such food is served on the festive table.

The nutritional value of the product per 100 g is 25.28 kcal.

Protein content 1.025 g, fat 0.19 g, carbohydrates 4.71 g.

Number of servings – 3 liter jars

Product preparation time – 30 minutes

The dish is ready in 50 minutes.

Required Products:

• brown tomatoes – 2.5 kg
• garlic – 150 gr.;
• hot pepper – 5 pcs.;
• parsley - 50 gr.;
• dill – 50 gr.;
• coarse salt – 100 g;
• table vinegar – 180 ml.

Recipe:

1. Remove the stems from the washed tomatoes. Cut the fruits into 4-6 slices, depending on their size.
2. Wash the herbs and peppers and remove the core from the pepper pods.
3. Grind the pepper, herbs and garlic in a chopper, meat grinder or blender.
4. Alternate chopped tomatoes in jars with the resulting paste. Fill the jars to the very top, compacting them slightly.
5. Thoroughly dissolve sugar and salt in water, and pour the resulting solution into jars of tomatoes. Pasteurize the jars for 20 minutes with the lids closed.
6. Roll up the jars and cool them gradually under a warm blanket, bottom up.

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Tips: for canning it is better to use synthetic vinegar with a concentration of 9%.

Lightly salted

It’s impossible not to fall in love with lightly salted tomatoes in Armenian style, especially since the recipe is simple, easy and quick to prepare.

The nutritional value of the product per 100 g is 23.14 kcal.

Protein content 1.27 g, fat 0.22 g, carbohydrates 4.34 g.

Number of servings – 6

Product preparation time – 2 hours

The dish is ready in 3 days.

Prepare the necessary products:

• ripe tomatoes 1.5 kg;
• medium sized garlic 1 onion;
• bay leaf 1 pc.;
• parsley and cilantro 50 grams each;
• red basil 1 sprig;
• hot pepper 2 pcs.;
• coarse salt 30 gr.;
• water 2.5 l.

Recipe:

1. Remove the seeds from the peppers and cut into small cubes.
2. Do not put the garlic through a garlic press, but simply chop it
3. Rinse the greens (leave the cilantro to lie in the water for a while so that all the sand settles to the bottom);
4. Wash the tomatoes, separate them from the stems, cut off the caps not all the way so that they stick.
5. Prepare an aromatic paste of garlic, herbs and pepper, stuff the tomatoes with it, covering the filling with a cut lid.
6. Dissolve salt in boiling water, throw in a bay leaf, and let cool.
7. Place the tomatoes compactly in a pickling container and fill them with cooled brine. Press the tomatoes on top with a weight so that they are all under the brine.

Leave it indoors for three days, after which you can try lightly salted tomatoes in Armenian style, the recipe for which will not leave anyone indifferent. If you leave them in a warm place for 4-5 days, they will become sharper and more sour. Store in a cool place to stop the fermentation process.

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Tips: lightly salted tomatoes contain the same vitamins and minerals as fresh fruits. They will help avoid vitamin deficiency in winter and strengthen the immune system.

Salted without sterilization

It’s not for nothing that they say that one autumn day feeds the year. Once you spend one day preparing pickled tomatoes, you can enjoy delicious pickles all winter.

The nutritional value of the product per 100 g is 55.5 kcal.

Protein content 2.1 g, fat 0.7 g, carbohydrates 11.1 g.

Number of servings – 3 liter jar

Product preparation time is 2 hours 30 minutes.

The dish is ready in 45 days.

Required Products:

• medium-sized red firm tomatoes 2.5 kg;
• garlic cloves 3 pcs.;
• dill sprigs with seeds and inflorescences 2 pcs.;
• currant leaves 5 pcs.;
• horseradish leaf 1 pc.;
• oak leaves 10 pcs.;
• cherry leaves 10 pcs.;
• spicy herbs 20 gr.;
• black and allspice peas 10 pcs.;
• dry clove buds 5 pcs.;
• refined sugar 60 gr.;
• coarse salt 45 g;
• citric acid on the tip of a teaspoon.

Recipe:

1. Wash the herbs and twigs with leaves and place them on a paper towel to dry.
2. Cut the garlic cloves in half (large ones) or leave them whole.
3. Treat the jars with hot steam, place the prepared fruits, herbs, and garlic in them, dividing all the ingredients into 3 layers.
4. Fill the contents with varnish. Leave to steam for 15 minutes covered.
5. Return the water poured into the jars into the pan, dissolve sugar and salt in it, and bring the brine solution to a boil.
6. Place citric acid crystals in a jar and fill it with boiling brine.
7. Seal the lid and cover the jars with something warm.

The tomatoes will be saturated with spicy aromas and salt for a month and a half.

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Tips: To prepare pickles without sterilization, it is recommended to use bottled or filtered water, as tap water can give the brine an unpleasant taste.