Armenian appetizer for the winter: 9 best canned recipes

Armenian snack recipes for the winter are popular. This is not surprising, because the preparations are very tasty, and it is easy to cook them.

The subtleties of cooking Armenian snacks for the winter

Many spices, hot peppers and herbs are used to prepare Armenian snacks. Preservation can be prepared from any vegetables: tomatoes, zucchini, eggplant. Even plums and cherry plums are suitable for cooking.

Preparing the main ingredients

Before cooking, all vegetables are thoroughly washed and cut. If there are spicy herbs, they are finely chopped. It is better to use fresh herbs, but dried ones are also suitable.

Tare requirements

You need to store ready-made snacks in Armenian in jars. They are thoroughly washed and sterilized beforehand.

Cooking recipes

Cooking preserves is not difficult, the main thing is that the vegetables are ripe, and the spices and herbs are fresh and fragrant.

Armenian snack for the winter

What you need for preservation:

• 2 kg tomatoes;
• 2 carrots;
• 300g plums;
• 1 bell pepper;
• 4 garlic heads;
• 1chile;
• hops-suneli;
• bay leaf;
• 2 tbsp. l. s alt;
• 4 tbsp. l. sugar;
• 285 ml oil.

Grind vegetables together with plums in a blender. Finely chop the garlic. Put the vegetable mass in a saucepan and cook until boiling. Then add sugar, oil, spices and garlic. S alt. Boil another 45-55 minutes. Transfer the dish to the containers and roll up.

With zucchini

What will be required for harvesting:

• 1 kg zucchini;
• 1 kg tomatoes;
• 1 kg eggplant;
• 2 bulbs;
• 1 garlic head;
• s alt to taste;
• 2 tbsp. l. granulated sugar;
• 100ml oil;
• dill.

Cut the zucchini and eggplant into slices. Cut tomatoes into cubes. Onion cut into half rings. Eggplants are soaked in s alted water before cooking. Then all the vegetables are laid out in a saucepan, boiled for about 1 hour after boiling.S alt. At the end add chopped dill, butter, sugar and pepper.

With cherry plum

In Armenian cuisine there is a recipe for an appetizer with cherry plum.

Ingredients:

• 2 sweet peppers;
• 300 g cherry plum;
• 3 large tomatoes;
• 2 bulbs;
• 1 carrot;
• 2 garlic cloves;
• 100 ml apple cider vinegar;
• 50g sugar;
• s alt to taste.

Tomatoes and cherry plum pour boiling water to remove the peel. Cut the tomatoes into slices, grind the cherry plum to a puree. Cut all other vegetables into cubes. Oil, vinegar and s alt are mixed separately. Pour the marinade into the vegetable mixture. Mix all ingredients and cook for 40 minutes.

With eggplant and onions

Ingredients:

• 1 kg eggplant;
• 3 sour apples;
• 5 medium sweet peppers;
• 3 bulbs;
• 2 garlic heads;
• chili;
• 4st. l. granulated sugar;
• 185 ml oil.

Chop the onion into rings, chop all other vegetables in a blender. Put all the ingredients in a saucepan, add butter and sugar. Bring the appetizer to a boil, then reduce heat and simmer for 35 minutes. Add the garlic a few minutes before it's done.

With pepper

What you need:

• 3 kg sweet pepper;
• 2 chili pods;
• 10g peppercorns;
• sugar and s alt to taste;
• 2 tbsp. l. vinegar;
• 1 liter of tomato paste or juice.

Peel the pepper, cut into thin slices. Chile cut into slices. Put everything in a saucepan, add peppercorns and pour in tomato sauce. Pour in sugar and s alt. Cook for 45 minutes over medium heat. Add vinegar at the end of cooking.

Armenian-style tomatoes

Ingredients:

• 3 kg tomatoes;
• 1 head of cabbage;
• 4 bell peppers;
• 1 carrot;
• 1 chili;
• 1L filtered water;
• fuck;
• granulated sugar;
• s alt;
• fresh cilantro.

Finely chop the cabbage, s alt and mash with your hands. Pepper cut into thin slices. Grate carrots. Grind the garlic and chili, chop the cilantro. Cut the core of the tomatoes, stuff them with a vegetable mixture, transfer to jars. Boil the brine, pour over the tomatoes.

Armenian-style cucumbers

What you need:

• 2 kg cucumbers;
• 2 l tomato juice;
• hot pepper;
• 1 garlic head;
• s alt and granulated sugar;
• 30 ml of vinegar.

Cucumbers cut into large cubes. Grind garlic and pepper in a blender, transfer to tomato juice, mix. Add sugar and mix thoroughly again. S alt. Put cucumbers in jars, pour over juice, put them in boiling water for 20 minutes, then add vinegar. Roll up cans.

With apples

Ingredients:

• 2 kg eggplant;
• 3 sour apples;
• 2 sweet peppers;
• 1 kg onion;
• garlic;
• spicy chili;
• s alt;
• granulated sugar;
• vegetable oil.

Cut the eggplants into circles, the apples into cubes. Chop the onion into thin half rings. Mix all ingredients, simmer over low heat for 45 minutes. A few minutes before readiness, add sugar and butter. S alt. Sterilize the jars, lay out the finished snack and close the lids.

With parsley

Parsley can be added to any Armenian twist recipes. You need to put parsley a few minutes before the end of cooking so that it is not boiled in the finished workpiece. Parsley is best used fresh, but dried parsley works as well.

Time and storage rules

You can store preservation in the cellar or in the refrigerator. Shelf life is up to 2 years if the jars have been sterilized.

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