Armenian green tomato recipe

Prepared by: Christina

10/11/2019 Preparation time: 4 days. 1 hour 0 min

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To prepare Armenian tomatoes, you should focus on small, dense fruits. They hold their shape best, thereby conveying the excellent taste of the workpiece.

First recipe: pickled Armenian tomatoes

For preparation we take the following ingredients:

Green tomatoes (3 kg), preferably round.
Salt at the rate of 200 g per 3 liters of water.
50 g granulated sugar.
Herbs and spices (garlic, hot pepper, cilantro, parsley, basil)

First, boil the water and cool it. You can first dilute salt and sugar in it.

Then we take Armenian tomatoes. We make deep cuts with a cross on each side of the stalk. You can optionally make one cut or 6-8. In the second case, the tomato will resemble a flower.

Then chop the garlic (with a knife or using a garlic press), finely chop the pepper (very thin strips), and chop the greens. Mix it all. We fill the cuts with the resulting composition.

Place the stuffed fruits in a pan, barrel or other container and fill with brine. We put oppression on top. We keep the workpiece at room temperature for three to five days, then put it in the refrigerator or put it in the cellar.

After two weeks, spicy Armenian tomatoes can be eaten.

If you want vegetables to ferment faster, pour hot brine over them, but not boiling water. The temperature should be 60-70 degrees. If you don’t have a thermometer, try putting your hand in the water. You should feel hot, but tolerable.

In addition to the listed additives, you can add carrots to the filling if desired. It is grated on a fine grater or cut with a knife.

All about the dacha

Easy and quick recipes for lightly salted tomatoes with step-by-step photos are recommended in a saucepan or a regular plastic bag. The process is simple and takes minimal time. In some cases it only takes 5 minutes. Surprisingly, there is nothing wrong with this, because the snack does not need sterilization or sealing.

Dense, medium-sized tomatoes and baby cherry tomatoes are suitable for cooking. Garlic and herbs are used as accompanying ingredients. In more spicy and spicy versions, such as in the Armenian recipe, in addition to the traditional parsley and dill, cilantro is added. It enhances the flavor and gives lightly salted tomatoes a pleasant, very fresh aroma. This preparation can be done even in winter by purchasing greenhouse tomatoes in the supermarket.

Simple lightly salted tomatoes in a bag in 5 minutes - a quick recipe with step-by-step photos and videos

This quick recipe for preparing lightly salted tomatoes in a bag is very popular. They love it for its simplicity and not at all labor-intensive process of creating tasty and rich homemade pickles. And the most important thing is that tomatoes processed in this way can be tasted within two days, without waiting for the onset of winter cold.

Necessary ingredients for quick cooking in a package of delicious lightly salted tomatoes

tomatoes – 1 kg
garlic – 1 head
salt – 1 tbsp
sugar – 1 tsp
dill – 1 bunch

Step-by-step instructions for a quick recipe for pickling tomatoes in a bag

Wash vegetables and herbs in running water and dry.
Read also: What cereals can you feed chickens. Is it possible to feed chickens buckwheat and rice?
Do not make a deep cross-shaped cut on the bottom side of the tomato, but carefully cut out the stalk from the top. In this place there should be a small hole approximately 5-7 mm deep.
Remove the husks from the garlic, divide it into cloves and cut into narrow slices, tear the greens into thin branches and stuff the tomatoes with these ingredients.
Place the tomatoes in a tight plastic bag and sprinkle a mixture of sugar and salt on top.
Tie the bag tightly and shake it vigorously for 5 minutes to mix the ingredients and distribute them evenly between the tomatoes.
Then wrap the workpiece in another bag and leave it in a dark place at room temperature. After two days, transfer the tomatoes to a more suitable container, cool in the refrigerator and serve as an original appetizer with fish or meat.

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.

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.

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.

Source

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.

Recipe for "yummy"

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

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

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

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

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

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

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

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

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.

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:

On the back side of the tail in the form of a cross, quite deep;
Having previously cut the tail out of the tomato in the form of a triangle;
Not completely cutting the tomato into 6-8 pieces in the shape of a flower;
Cut off almost the entire top or bottom of the tomato and use it as a lid. And the other part plays the role of a kind of basket.
Cut the tomatoes in half, but not all the way.

Armenian tomatoes for the winter

This cheerful name hides a super tasty green tomato preparation. Every gardener accumulates them in considerable quantities in the fall. Not everyone is able to ripen them, and the taste of such tomatoes is inferior to ripe ones picked from the garden. Housewives even try to use green tomatoes, from which they can make delicious preserves. There are many different preparations from unripe tomatoes. And one of the most successful recipes is Armenians made from green tomatoes for the winter.

Its name is telling and accurately indicates the origin of the workpiece. In accordance with the traditions of Armenian cuisine, this dish is spicy, prepared with the addition of herbs and garlic.

We won’t get too carried away; we’ll limit ourselves to only the most common ones: celery, parsley, dill. Goes well with tomatoes and basil.

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.

Armenians “delicious”

The dish is ready in three days. It can be served immediately and is also suitable for canning.

For 3 kg of green tomatoes you will need:

hot pepper 4-5 pieces;
0.5 cups each of 9% vinegar, finely chopped garlic, sugar and salt;
a large bunch of celery leaves.

A dressing mixture is made from hot pepper rings, chopped garlic and finely chopped celery, which is added to green tomatoes cut into slices.

Pour salt, sugar and vinegar in there. Place the well-mixed mixture under pressure. We keep it in the room.

Marinated Armenians

They can be prepared immediately in jars or marinated in a large container, and then packaged in glass containers.

Armenians in a bank

For every 3.5 kg of green tomatoes you need:

pepper, both hot and sweet;
garlic;
leaf celery;
dill in umbrellas;
marinade from 2.5 liters of water, a glass of 9% vinegar, 0.5 teaspoon of lemon, 100 g of salt, ½ cup of sugar, 5 peas of allspice and black pepper, the same number of bay leaves.

We cut the tomatoes lengthwise, but not all the way, cut the peppers into strips, turn the garlic into slices, they should not be too thin. Place a piece of each vegetable into the cut, adding a celery leaf.

Place the stuffed tomatoes in sterile jars. Heat the marinade from all ingredients until boiling.

Immediately pour the marinade into the jars and close them with lids.

There are many more recipes for fermented Armenians; they were prepared this way for many centuries, when vinegar was not yet used. You can ferment them directly in a jar, but more often this is done in a large container under pressure, and then distributed among the jars.

Fermented Armenians

For them we need green tomatoes and their filling. It is made from hot peppers with the addition of garlic. Greens used include basil, parsley, and cilantro. Those who wish can add bell peppers, carrots, apples, cabbage. We will fill the fermentation with brine. You need enough of it so that the tomatoes are completely covered. The proportions for it are as follows:

water – 3.5 l;
salt – 200 g;
sugar – 50 g.

We make a flower from each tomato: we cut small specimens into 4 parts, and large tomatoes into 6 or 8 parts, as in the photo.

Grind the ingredients for the filling and put them into the cuts. Place the stuffed tomatoes in a large container and fill with cold brine. We prepare it from all the ingredients according to the recipe, but for better preservation of the product we must boil it.

Under pressure, fermented Armenians should stand in the room for about a week. In the future, they can be stored in the same container in a cold basement without removing the oppression. But it’s easier to put it in sterile jars, fill it with brine and keep it in a water bath for sterilization for about 15 minutes. Time given for liter jars. Seal them tightly and store in the cold.

In the same way, you can cook marinated Armenians in a saucepan, but then you will have to add vinegar to the brine - a glass for the specified amount. Add it immediately after boiling. Otherwise proceed the same as in the previous recipe.

Everyone who has tried this preparation is delighted with it. Lovers of spicy dishes especially like it. Due to the content of garlic and hot pepper, Armenians are well stored, but, as a rule, this is not required, since they are eaten very quickly.

Armenians in marinade

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

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

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

Source

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.

Recipe for “Instant Armenians”

You were probably surprised when you read the title of the article. Of course, just the word “Armenians” is worth something. But that’s exactly what this green tomato appetizer is called. Everyone knows that cooks are great inventors. Moreover, they not only come up with new interesting recipes, but also give their finds unexpected names.

Our article will talk about instant Armenian tomatoes in a pan of green tomatoes. It is not surprising, but there are many recipes for this dish. It has a special taste and spiciness. If you go into history, at first Armenians cooked in Armenian families. For this we used both red and green tomatoes. Another attractive thing is that green and brown tomatoes always remain in large quantities. So they found a use.

Terms and conditions of storage

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

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

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

Some culinary features

Armenians - instant green tomatoes in a saucepan, stuffed with vegetables, herbs or spices, can be an independent dish or a side dish for meat, fish, poultry. And if there are hot boiled potatoes on the table, then you can’t do without them either.

When you start preparing dishes according to new recipes, you need to not only study the recommendations, but also the nuances of the dish. We will try to reveal some features in order to get a tasty and spicy green tomato snack:

Green fruits contain large amounts of solanine, a natural poison that can be harmful to health. But it's not difficult to get rid of it. There are several ways: soaking green tomatoes in plain or salted water or repeatedly rinsing the tomatoes in warm water. In addition, heat treatment also destroys solanine.

Pregnant women and children should not indulge in green tomato snacks.
When preparing Armenians from unripe tomatoes, you can use carrots, garlic, onions, bell peppers and your favorite herbs as a filling: dill, cilantro, basil or parsley.
You need to choose tomatoes that are firm and undamaged, because you will be cutting or slicing them according to recipe recommendations.

What side dishes can it be served with?

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

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

Armenian options

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

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

Snack per day

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

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.

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.