Armenian green tomatoes for the winter. Recipe

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Green tomatoes with bright filling in Armenian style are a unique way of preserving vegetables for the winter using a very simple and accessible method created by the centuries-old traditions of national Caucasian cuisine. The recipe for everyday and holiday snacks amazes with the variety of savory tastes and rich aromas, mouth-watering compositions for decorating homemade treats.

General cooking principles

Green tomatoes are an excellent ingredient for creating wonderful winter preparations. Many lovers of such dishes fear possible poisoning due to the presence of a toxic substance - solanine - in unripe fruits. However, do not worry, since this glycoalkaloid is completely destroyed during heat treatment.

The resulting dish has beneficial properties for the body, because green fruits are a powerful natural immunomodulator and antioxidant.

The technology for preparing unripe tomatoes in Armenian cuisine has a very long and well-established tradition of preparing excellent snacks, which use over 300 types of spicy plants in dried and fresh states. It is this feature that has turned simple vegetable food into the most popular and always in demand treats.

Preparing winter preserves in Armenian style is not very difficult if you follow the principles of the technological process:

any recipe for pickling/pickling green tomatoes must include the creation of a spicy filling with a piquant taste;
It is possible to stuff the fruits with the simplest set of hot peppers and thinly sliced garlic. At the same time, it is necessary to sprinkle the laid out vegetable layers with a mixture of a selected mix of herbs;
The decisive role in creating a dish is played by the proportions of the components used: the more hot ingredients, the spicier the finished dish will be;
The composition of vegetable snacks involves a combination of tomatoes with garlic, aromatic herbs and a variety of seasonings. When determining the amount of these ingredients, it is necessary to take into account one more important condition for the presented Armenian dishes - the number of additional components should not exceed the volume of the tomatoes themselves;
tomatoes stuffed with vegetables and herbs should always be placed in jars (other containers) with the cut side up so that the filling remains in the fruit;
Green tomatoes should never ferment. In case of oversight or violations of the technological process, such products must be disposed of. It is strictly forbidden to consume such food - spoiled tomatoes pose a danger to the human body.

Properly prepared vegetables for the winter can retain all their flavor properties throughout the year. At the same time, you can keep vegetable food without health concerns in the kitchen, in the basement, in the pantry, and even on the windowsill.

Methods of preparing Armenians

There are two ways to prepare Armenians for the winter: pickling and salting. The latter method is used traditionally, while pickling is a modern option.

A special feature of all Armenian recipes is the preparation of tomatoes. They must be cut either in half or crosswise, but in both cases without cutting to the end. You can make a basket with a lid out of tomatoes by cutting out some of the pulp. The filling is placed into the cut.

Its components vary from very spicy to moderately spicy. Tomatoes for this preparation for the winter are rarely cut into slices. We offer one of these recipes. This dish is more like a tomato salad, but it tastes like real Armenians.

Classic recipe for green tomatoes in Armenian

The traditional method of preparing a national treat for the winter is distinguished by a basic set of ingredients and a simple and accessible method of preparation.

Armenian green tomatoes are a classic recipe.

Preparation next.

Ingredients

To create the dish you will need the components listed in the table:

Grocery list	Quantity
Green tomatoes	3 kg
Hot chili pods	4 things.
Garlic	2 heads
Laurel leaves	2 pcs.
Rock salt	250 g
Filtered water	3 l
Cilantro, basil, parsley	2 branches each

Armenian green tomatoes are prepared in a wide variety of variations. The recipe can be supplemented with clove buds, dill, Jamaican or black pepper, mint, cherry or currant leaves. This substitution enriches and diversifies the aroma and taste of food.

Step-by-step cooking process

Sequence of cooking steps:

Carefully sort the tomatoes, discarding all fruits unsuitable for canning.
Rinse the selected raw materials well and leave on towels to dry.
Read also: Rules and nuances of watering beets: a step-by-step guide for novice vegetable growers
Remove the stalks from each tomato, cut off the top part, but this must not be done all the way so that the “lids” are held on the fruits.
Remove the peel from the garlic, finely chop/grate the cloves or pass them through a hand press.
Wash the sprigs of greenery, shake off excess moisture, and chop the plants.
Remove seeds from the chili and cut the pods into small cubes.
Combine garlic, pepper and green mass in one bowl, mix everything well.
Fill a saucepan with 3 liters of drinking water, throw in bay leaves and rock salt, and boil the resulting mixture.
Place portions of the spicy mixture on the cut sides of the tomatoes, covering the filling with the cut tops.
Place the decorated fruits in layers into pre-washed, sterilized and dried containers, pour in hot brine, and cover with lids.
Send the preparations to a cold room for infusion.

You can try the snack after 4 days.

Recipes for spicy Armenian tomatoes made from green tomatoes

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.

Our know-how

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.

Second recipe: how to cook green Armenian tomatoes in marinade

The peculiarity of the recipe is the use of vinegar. You need natural apple or grape vinegar. No chemicals. It’s ideal to make this product yourself in the summer.

To prepare the dish you need the following ingredients:

Brine (for 3 liters of water, 200 g of salt and 50 g of sugar)
A glass of vinegar.
Herbs and spices (garlic, parsley, celery, cilantro, bay leaf, black and allspice, cloves).

This composition is designed for 3 kilograms of green tomatoes.

Boil the brine and cool it. We cut Armenian tomatoes either crosswise, in half or into a flower, as in the first recipe. But for pickled tomatoes, it is better to cut off the top of the tomato, remove the pulp and fill the empty space with filling. Then return the top to its place.

Stuffed tomatoes are placed in a container, filled with brine and placed in a cold place. It takes a couple of weeks to marinate. But such tomatoes can last all winter if you cook them in large quantities. To do this, the dishes where the Armenians will be cooked need to be sterilized.

Recipe three: Armenians “Waiting for guests”

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

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

Armenian-style quick green tomatoes in a pan

You can prepare an equally tasty treat of green tomatoes in a shorter time and without filling, but using a rich composition of fragrant herbs and spices.

Preparation next.

Ingredients

To get the snack you will need:

unripe fleshy tomatoes - 3.6–4 kg;
ground coriander - 6 tsp;
laurel leaves - 15–18 pcs.;
hot chili - 3 pods;
garlic - 6 medium-sized heads;
granulated sugar - 6 tbsp. l.;
table vinegar (9%) - 12 tbsp. l.;
fresh dill - 6 bunches;
black and allspice - 30 and 18 peas, respectively;
bottled water - 6–7 l;
table salt - 6 tbsp. l.

Step-by-step cooking process

Sequence of preparation steps:

Pour drinking water into an enamel bowl, add table salt, granulated sugar, bay leaves, and peppercorns of both types. Heat the mixture to a boil, stirring occasionally to dissolve all the salty and sweet crystals placed.
Pour table vinegar into the resulting mixture, and after boiling again, move the container away from the heat for subsequent cooling.
Wash the dill well, shake off excess moisture from the branches, finely chop 4 bunches, leave the rest for pickling.
Remove the peel from the garlic, pass the cloves through a hand press, combine the resulting pulp with dill, and mix the mass thoroughly.
Select the most resilient tomatoes without any defects or damage, rinse them under running water, and dry them on towels.
Make cross-shaped cuts on the top of each vegetable without disturbing the integrity of the fruit.
Chop the seeded chili into thin rings.
Open the tomato slices a little, put 1 ring of hot pepper in the middle of each individual fruit, and add portions of the garlic-dill mixture using a teaspoon.
Cover the bottom of an enamel pan with sprigs of herbs, then carefully but tightly layer the stuffed tomatoes, placing them cut side up.
Pour the cooled marinade over the vegetables, close the dish, and place the preparation in the refrigerator.

Green tomatoes in Armenian style are most often placed in an enamel container, which can be kept in its original conditions or transferred to the cellar. The shelf life of such food is 7–10 days.

Fermented Armenians

Armenians made from green tomatoes are also tasty, but even more beautiful, according to the following recipe, especially since there is a suspicion that this recipe is more ancient, since in the countries of Transcaucasia they rarely used vinegar, especially table vinegar, and mostly preferred naturally fermented spicy snacks .

This time, green tomatoes are not cut into pieces, but used whole, but not just like that, but cut in different ways so that a delicious filling of spicy vegetables and herbs can be placed inside. Each housewife can change the composition of this filling at will, but the traditional ingredients are garlic, hot red pepper, cilantro, parsley and basil. Many people also like to add sweet peppers, celery, carrots, apples, and sometimes even cabbage to it.

Most often, tomatoes are cut in the following ways, as in the photo below:

All vegetable and fruit components are taken in arbitrary proportions, but the brine is prepared according to the following recipe: add 200 g of salt and 50 g of granulated sugar to 3 liters of water. In order for the tomato preparation to be stored longer, the brine must be boiled and cooled. Green tomatoes stuffed with all sorts of things are placed in clean containers and filled with cold brine. Then a weight is placed on top and in this form the dish stays warm for about a week.

Armenian style with mustard without sterilization

It is best to prepare an ideal dish using the proposed method using small green tomatoes, which will allow the vegetables to be pickled evenly.

Preparation next.

Ingredients

To create a treat you will need:

green tomatoes - 3.5–3.6 kg;
garlic - 6 heads;
greens - 2 bunches;
horseradish root - 2 pcs.;
sweet peppers - 4 pcs.;
purified water - 3 l;
mustard powder - 2 tbsp. l.;
sprigs of parsley and dill - a bunch;
rock salt, granulated sugar - 150 g each;

Step-by-step cooking process

Step-by-step preparation of snacks:

Separate the hard stems of pre-washed and dried greenery from the plants, and cover the bottom of pre-treated glass containers with them. Finely chop the rest of the plants. The composition of the greens can be supplemented with other aromatic herbs, which also need to be chopped, then poured into layers of tomatoes at the stage of laying them.
Remove the peel from the garlic, remove the seeds from the peppers, and chop the vegetables in a home processor.
Combine the resulting mass with chopped dill and mix the mixture well.
Wash the sorted tomatoes and dry the vegetables on towels.
Peel the horseradish roots and divide them into long pieces.
Dissolve rock salt in filtered water, add mustard powder and granulated sugar.
Mix the resulting brine thoroughly until all crystals are dissolved.
Make cross-shaped cuts on each tomato and stuff the fruits with the garlic-dill mixture.
Read also: Autumn care for honeysuckle and preparing it for wintering
Place the first layer of stuffed tomatoes on the bottom of the jars lined with herbs, stick a piece of horseradish on the sides, then continue densely packing the fruits and root parts in the same order to the very top of the dish.
Fill the contents of the jars with mustard brine, cover the containers, and store in a cool room.

This recipe does not require sterilization, but the tomatoes will reach condition no earlier than in a month. If you come across pink fruits among the green vegetables, they should be laid out in the top layer, since such specimens will ferment faster than the rest of the mass.

Cooking steps

Wash the tomatoes under running water. Grind or grind the parsley and dill in a meat grinder, add garlic passed through a press and ground red pepper (or chopped chili).

Add vinegar and pour in 100 ml of chilled water, mix everything.

Cut each tomato in half, not completely, fill the cut with the prepared mass of herbs and garlic.

Place the stuffed tomatoes tightly in a saucepan. If there are any greens and garlic left, place them on top of the tomatoes. To prepare the brine, dissolve salt and sugar in cold boiled water and pour the brine over the tomatoes.

Cover the tomatoes with a plate smaller in diameter than the pan and put pressure on them.

Leave the tomatoes to ferment at room temperature for 3-5 days. If the kitchen is fairly warm, the tomatoes will be ready faster. Also, brown tomatoes ferment faster than green ones. Next, transfer the delicious green tomatoes cooked with garlic in Armenian style from the pan to a jar, pour in brine, cover with a plastic lid and store in a cool place. If I ferment a large saucepan, these tomatoes are perfectly stored on the balcony until the New Year.

Source

Spicy tomatoes for the winter

Green tomatoes, decorated in Armenian style, are most often a fiery appetizer, which in the national cuisine is considered the most popular type of winter vegetable preparation. This treat is suitable for everyday use or serving at special occasions.

Ingredients

To prepare the food you will need:

unripe tomatoes - 5–6 kg;
red and green hot peppers - 6 pcs.;
garlic - 300–350 g;
table vinegar (9%) - 400 ml;
cilantro, basil, parsley, dill - 1 bunch each;
filtered water - 600 ml;
rock salt - 5 tbsp. l.

Step-by-step cooking process

Step-by-step method for creating a dish:

Thoroughly rinse and dry all greens and tomatoes.
Peel the garlic, grind the cloves along with plant sprigs and seedless pods in a home processor.
Cut off the top part of the tomatoes, use a teaspoon to extract the pulp from each fruit, and chop it finely.
Combine the tomato slices with the hot garlic mixture and mix everything well.
Fill the formed vegetable “cups” with the fragrant filling and cover with the separated tops.
Pour filtered water into the pan, add table salt, heat the mixture to a boil, and add table vinegar at the end of the process.
Place the filled tomatoes in clean jars and pour in the cooled marinade.
Decorated containers should be sterilized within 15 minutes. from the moment the liquid boils.
Remove the jars from the boiling water, roll up tightly, and leave upside down under a warm blanket until completely cooled.

It is best to store winter preparations in a cool room without direct sunlight.

Fragrant spicy Armenians

Typically, such preparations are made from green fruits. But many housewives have noticed that the tastiest Armenians are made from red tomatoes. This appetizer is perfect for a holiday table and as an addition to various main courses. The ingredients in this recipe can be changed to suit your taste. As a basis, you can take the option for preparing Armenians suggested below.

We invite you to familiarize yourself with Tomato Koenigsberg - photos, description of the variety, reviews from gardeners

To prepare a spicy, aromatic red tomato appetizer you will need the following ingredients:

Marinade for Armenians with herbs is prepared from the following ingredients:

The cooking process goes like this:

Attention! Place the tomatoes in the container, cut side up. This way, the filling will not fall out of the tomatoes.

This recipe is suitable for both red and green tomatoes. At each stage of ripening, the vegetable reveals its unique taste. Fresh herbs add a special flavor to the appetizer. You should definitely make these piquant day-old tomatoes!

To prepare the snack you will need the following ingredients:

We invite you to familiarize yourself with Violet Grinya: photo and description of the variety

The marinade for Armenians consists of the following components:

Important! The tomatoes are covered with a lid or plate on top, and a weight is also placed.

Green tomatoes slices in Armenian style

Armenian green tomatoes, cut into small slices, resemble a ready-to-eat delicious salad. In winter, you just need to take such a snack out of the jar, put it in a deep bowl, and enjoy the piquant shades of the combined vegetables.

Ingredients

For cooking you will need:

sunflower oil (refined, odorless) - 120 ml;
onions - 2 heads;
green tomatoes - 2 kg;
granulated sugar - 4 tbsp. l.;
filtered water - 2 l;
garlic cloves - 4 pcs.;
table vinegar (9%) - 2 tbsp. l.;
laurel leaves - 4 pcs.;
peppercorns - 8–10 pcs.;
dill, parsley - 2 bunches each;
table salt - 2 tbsp. l.

Step-by-step cooking process

Sequence of dish creation:

Cut the pre-processed tomatoes into slices, removing parts of the stems.
Peel the garlic, chop the cloves into thin slices.
Wash all the greens, shake off excess moisture, and chop the branches with a sharp knife.
Remove the skins from the onions and cut the heads into rings.
Place a layer of tomato slices in pre-sterilized and dried jars, cover them with a small number of onion rings, sprinkle with some garlic and herbs.
Continue adding the components in the same order until all cylinders are filled.
Pour drinking water into the pan, add granulated sugar, table salt, peppercorns, throw in bay leaves, pour in table vinegar. The acid can be replaced with the same amount of freshly squeezed lemon juice.
Bring the mixture to a boil, boil the mixture for a short time, then fill the containers with tomatoes with the resulting marinade to the level of the top rim.
Fill a large saucepan with warm water, place a silicone mat on the bottom, place covered jars of vegetables, and sterilize for 10 minutes.

Roll up the containers, leave them upside down under a blanket for a day to cool naturally, and then send them to the cellar for winter storage.

Eggplant salad with onions in Armenian style

Armenian cuisine is famous for its love of hot spices and an abundance of herbs. This salad is no exception either. Easy to make, and most importantly delicious, it will definitely become one of your favorites.

Ingredients:

Eggplants – 1 kg
Onion – 750 g
Green onion – 1 bunch
Cilantro – 1 bunch
Vegetable oil – 100 ml
Garlic - 5 teeth.

Preparation:

Cut the eggplants into rounds. For lovers of the buttery taste of this vegetable, you can pre-fry it in a small amount of oil. Finely chop the greens. Cut the garlic into small cubes.

It is not recommended to put garlic through a press for canned salads. The fact is that it will quickly lose its taste.

Mix the herbs, garlic and salt and mix well. Place the eggplants in jars and coat the layers with garlic mixture. Fill with marinade. Dissolve salt, sugar and vinegar in water.

Roll up the cans.

Bon appetit.

Stuffed tomatoes

Pickled green fruits with a spicy filling are a universal dish, surprising with its bright palette of different colors and aromas. The composition of such a treat can be changed endlessly depending on personal tastes and desires.

Ingredients

To prepare the treat you will need:

green tomatoes - 2 kg;
hot pepper - 2-3 pods;
garlic cloves - 8–10 pcs.;
greens (celery, parsley, tarragon, mint) - 1 bunch each.

For the marinade you will need:

filtered water - 2 l;
table salt, regular sugar - 2 tbsp. l.;
table vinegar - 2 tbsp. l.

Step-by-step cooking process

Sequence for creating snacks:

Separate the tops of pre-processed tomatoes, carefully remove the pulp, and chop it finely.
Wash and dry the greens, chop the plants, combine with the tomato slices, add the garlic passed through a hand press.
Stuff the fruits with the resulting filling, place the vegetables in sterilized containers in dense layers.
Boil the marinade components in drinking water, pour the contents of the jars with the hot mixture.

Roll up the containers tightly, cool under a blanket for 24 hours, then send to the cellar for further infusion.

With carrots and peppers

Armenian green tomatoes can be supplemented with layers of thin slices of carrots, strips of bell pepper, squares of fresh cabbage, and other vegetables. The resulting winter dish will be a complete and very tasty snack with a whole range of vitamins and minerals beneficial to the body.

Ingredients

To prepare food you will need:

green tomatoes - 1.4 kg;
carrots, sweet and hot peppers - 2 pcs.;
purified water - 2 l;
garlic cloves - 10–12 pcs.;
peppercorns - 10 pcs.;
dill, parsley - 20 g each;
clove buds - 4 pcs.;
laurel leaves - 2 pcs.;
table vinegar - 2 tbsp. l.;
rock salt - 4 tbsp. l.

Step-by-step cooking process

Step-by-step execution of the recipe:

Make cross-shaped cuts on the processed tomatoes, not reaching the base of the fruit by 1 cm.
Peel the vegetables, chop the carrots up to 0.5 cm thick.
Chop the garlic (leave a few cloves whole).
Decorate the bell peppers into rings.
Chop the greens, combine the mixture with garlic gruel.
Fill the slits made in the tomatoes with the prepared filling.
Place sprigs of herbs, 1-2 cloves of garlic, carrot slices on the bottom of sterilized jars, then place layers of stuffed tomatoes, layering them with the same ingredients.
Boil brine from drinking water, clove buds, rock salt. Boil the mixture for 5 minutes, then pour the hot mixture into the filled jars.

Roll up the containers tightly and leave them to cool under a warm item.

Useful tips and tricks

There are a huge number of different options for decorating green tomatoes according to traditional recipes of Armenian cuisine, but properly canning vegetables is only possible if you know the following features and requirements important for creating an ideal result.

Adviсe:

compliance with sanitary and hygienic rules during the technological process is the main condition for obtaining high-quality food products for long-term storage;
the cylinders used should be thoroughly inspected for integrity and the absence of chips on the necks, then the container must be rinsed thoroughly, sterilized with steam over a kettle or in the oven, and dried before adding the components of the dish. Lids, including screw ones, must be boiled;
For preservation, only fresh and smooth fruits without spots or any kind of damage should be used and there are no signs of rot. Ideally, tomatoes should be slightly brown;
The best option for vegetable raw materials for executing Armenian recipes are tomatoes that have a lot of pulp and little juice, for example, the “Pulka” and “Cream” varieties. It is in such fruits, according to local culinary specialists, that the main secret of the unique taste of national dishes is hidden;
To prevent the thin skin of tomatoes from cracking during cooking, it is recommended to pierce the fruits in several places with a fork or toothpick. This technique will not only preserve the integrity of the tomatoes, but also through the punctures will imbue them with the aroma of spices and herbs;
The second most important secret is to know the significant difference between a marinade (drinking water with vinegar) and a brine (salt solution). In the first case, granulated sugar, table salt and various spices can be added to the recipe. In the second option, such additives are not provided;
The marinade in the Armenian version, although it includes a sweet component, must certainly be spicy, for which red chili pods should be used in the recipe. In the absence of a burning shade, the essence of the national treat is lost;
when adding table vinegar to prepare winter snacks without sterilization, you should take into account the dosage of this component so that the food does not acquire an overly sour tint;
Some Armenian housewives add finely chopped and slightly hand-brushed cabbage to winter pickles. To create a special taste in the appetizer, shredded vegetables are not used as a filling, but sliced layers of tomatoes are placed. This technique will make the food especially appetizing, but less juicy, since the cabbage will absorb part of the fragrant marinade.

Green tomatoes can be cooked with oil, but with all the advantages of this method of preserving vegetables for the winter, it will not be possible to get a real Armenian dish with its unique taste and aroma.