Armenian-style tomatoes for the winter: delicious recipes for s alted and pickled tomatoes with photos

Delicious green tomatoes for the winter from an Armenian woman are an ancient snack for lovers of spicy food. They can be cooked in a variety of ways, but the one thing is that they put a lot of seasonings and hot spices in them. Tomatoes in their own juice in Armenian style will be a highlight on the festive table, and are perfect for any side dish during a homemade dinner. Pickled or s alted tomatoes also have a bright spicy taste and excellent aroma.

This appetizer can be prepared by anyone, even a novice cook. It is only necessary to master a few cooking rules in order not to make mistakes, and tomatoes turn out to be one of the most delicious dishes.

Cooking requirements

There are many recipes for Armenian tomatoes in the world, but the cooking features are almost the same. To learn how to cook them, you need to learn a number of important requirements.

1. The appetizer has a combination of garlic and green tomato for the perfect taste, it is important not to overdo it with seasonings and herbs.
2. Vegetables are taken hard, smooth, without spots, rot and holes.
3. All products plucked from the garden are washed thoroughly, the stalks are cut off, the greens are sorted out from the yellowed leaves.
4. Tomatoes can be made without sterilization, but then vinegar is added there, only it is important not to overdo it, otherwise it will taste too sour.
5. Cilantro, spicy onion, garlic, dill, basil, parsley are put in pickles.
6. Canned appetizer comes out spicier with red hot peppers.
7. The uniqueness of a snack can sometimes lie in the tomato itself, in its variety. It is better to use varieties that contain little juice and a lot of pulp.
8. Tomatoes in this appetizer are green. It will be spicy and original, although red ones are sometimes used.
9. To preserve the nutrients of vegetables, garlic and herbs, you can fill the food with a slightly cooled marinade.

Jars must be washed with hot water, scalded with boiling water, and dried on a dry cloth.

Lids are always worth buying new ones for marinating vegetables, they are also sterilized. After the appetizer is poured with ready-made brine, the lid is screwed tightly and the jar is turned upside down. You need to leave it to cool in a dark, refrigerated place, and then put it in the basement or in the refrigerator.

Required ingredients for a classic recipe

The essence of preparations for the winter tomato in Armenian in jars is the same. Spicy spices and herbs are added there for piquancy. Some cooks are trying to diversify recipes with new additions and cooking steps.

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

In addition to the tomato, the recipe includes:

• A few cloves of garlic to taste;
• One or two hot red peppers;
• Parsley, dill, basil, cilantro, garlic and onion arrows;
• 130 grams of s alt;
• Table vinegar regular;
• Bay leaf;
• Carrot.

Tomatoes for a large jar take a little more than a kilogram. If few other vegetables are used, then more tomatoes are taken. This appetizer is made either from whole vegetables or cut into pieces and stuffed with garlic sauce.

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 so that fungi and bacteria do not multiply.

Several different Armenian appetizer recipes

You can pickle these Armenian pickles in various ways. Tomatoes are fermented, s alted and stuffed. This procedure requires creativity and inspiration. Then it will be delicious.

S alted tomatoes

Armenian-style light-s alted tomatoes with garlic recipe is done quite simply and quickly. They can be eaten within a day. They keep for up to a week in the refrigerator. But they are usually eaten quickly.

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

Tomatoes are pierced in several places, or they are cut. That way they will saturate better. Greens and garlic are ground finely, and this gruel is added to the tomatoes. Sprinkle the mixture with red and black pepper, mix well.

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

Sour tomatoes

Features of cooking pickled tomatoes in Armenian can be studied by any housewife. You just need to follow the technique exactly. This unusual taste will fall in love with all home. They can be eaten in a month.

Tomatoes, any greens you like, garlic, onion feathers or carrots are taken from the ingredients. Hot and sweet peppers are added from seasonings. In the marinade, put sugar and s alt, 50 grams each.Who does not like too sweet tomatoes, you can take a little less sugar. Sometimes spicier lovers add horseradish or mustard. For a three-liter jar, prepare a pot of water a little over a liter.

Vegetables are washed, sorted along with herbs. Everything is laid in a jar in layers, the greens are finely cut. Boil the brine along with sugar and s alt. Let cool for some time. Pour the vegetables in a jar, and close the lid. Put in a cold place to ferment for a month. Then you can try.

Stuffed appetizer

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

Ripe tomatoes wash, dry and lightly cut. For the filling, take peppers, garlic, onions, herbs. Stuff the tomatoes with this mixture. In the marinade for two liters of water, add one hundred grams of s alt, a spoonful of sugar, parsley leaves.

Stuff the stuffed vegetables tightly into a bowl and pour over the brine. Close the lid, but it is better to put a weight for squeezing. Put away where it's cool. In about five days, the appetizer will be ready to be tasted.

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

The taste of Armenian-style green tomatoes for the winter will not leave anyone indifferent. The combination of garlic and herbs adds an exquisite flavor. Study carefully the technique of these preparations, and marinate this magnificent snack for the winter. Bon appetit!

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